Chicken Scallopini

While many have heard of veal scallopini, you can make this Italian dish with most any meat or even vegetables. The trick is to use a demi-glace of the same style -- i.e., a venison demi if using deer. You can 'fake' a demi-glace by reducing an appropriate brown stock and adding a water and flour slurry to thicken. Makes an awesome romantic dinner for two.

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 2 Servings
  • Prep
    20 mins
  • Cook
    20 mins
  • Serve in
    40 mins


  •   1 clove garlic, pressed
  •   1/4 cup butter, softened
  •   2 skinless, boneless chicken breast halves
  •   1/2 cup all-purpose flour
  •   salt and ground black pepper to taste
  •   4 ounces sliced mushrooms
  •   20 capers, or to taste
  •   2 tablespoons lemon juice
  •   1/4 cup white wine
  •   2 tablespoons chicken-flavored demi-glace, or to taste
  •   1 teaspoon chopped fresh parsley, or to taste
  •   2 lemon slices


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