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Chicken scallopine with verjuice, capers and asparagus Recipes
| Prep Time |
| 10 |
| Minutes |
| Total Time |
| 15 |
| Minutes |
| Makes |
| 4 |
| Servings |
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| Recipe Name : | Chicken scallopine with verjuice, capers and asparagus |
| Country : | United States |
| Rating : |
 |
| Category : |
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Seafood
> Scallops
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| Chef : | Cynthia Black |
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INGREDIENTS
4 (about 800g) chicken breast fillets 2 tbs olive oil 2 garlic cloves, crushed 1/3 cup (80ml) verjuice 1 cup (250ml) chicken stock 1 1/2 tbs small capers, drained 60g soft butter, chopped 2 tbs chopped chives 12 (about 650g) chat (baby coliban) potatoes 1 1/2 bunches asparagus, trimmed |
DIRECTION
Use a sharp knife to slice each chicken breast in half horizontally. Place a chicken fillet between 2 pieces of plastic wrap and gently pound with a meat mallet or rolling pin until 1cm thick. Repeat with remaining fillets. Season chicken with salt and pepper. Heat the oil in a large heavy-based frying pan over high heat. Add half the chicken and cook for 1 1/2 minutes each side or until golden brown and cooked through. Transfer to a plate and cover with foil. Repeat with remaining chicken. Add the garlic to pan and cook, stirring, for 30 seconds or until aromatic. Add the verjuice and cook, stirring, for 2 minutes or until reduced by half. Add the stock and capers and cook, stirring occasionally, for 3-4 minutes or until reduced by half and thickened slightly. Remove pan from heat and stir in butter and chives. Meanwhile, cook potatoes in a medium saucepan of boiling water for 7 minutes or until potatoes are almost tender. Add the asparagus and cook for 1-2 minutes or until asparagus is tender. Drain well. Add chicken, potatoes and asparagus to sauce, toss to coat. Divide between serving plates and drizzle with extra sauce. |
| NOTE: |
Verjuice literally means 'green juice' and is the unfermented juice of unripe grapes. |
| SOURCE: |
http://www.taste.com.au/recipes/18682/chicken+scallopine+with+verjuice+capers+and+asparagus |
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