Sumptuous Lemon Herb Chicken Scaloppine with Parmesan Polenta

Name: Sumptuous Lemon Herb Chicken Scaloppine with Parmesan Polenta
Prep time: 25 min
Cook time: 35 min
Total time: 60 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 4 pieces chicken breast fillets (pounded to 1/4 inch thickness); 1 cup flour (sifted); 2 tablespoons olive oil; 2 tablespoons butter; 1 cup chicken stock (low sodium); 1/4 cup lemon juice (freshly squeezed); 1/4 cup white wine; 2 tablespoons capers (rinsed and drained); 1/4 cup fresh parsley (chopped); 1 teaspoon salt; 1/2 teaspoon black pepper (freshly ground); 1 cup polenta; 4 cups water; 1 cup parmesan cheese (grated); 2 tablespoons butter; 1 teaspoon salt

StandardItalianDinnerRestaurant-QualityFlavorfulComfort Food

⏱️ 25m PREP

🔥 35m COOK

👥 4 SERVINGS

⚡ 550 CAL/SERV

Get RecipeBox AI on the App Store

Overview

Tender chicken scaloppine with a bright lemon herb sauce, paired with creamy parmesan polenta for a delightful culinary experience.

Macronutrients per serving

115

grams

Protein

42.0g 37%

Fat

28.0g 24%

Carbs

45.0g 39%

Rich in nutrients

☀️ Vitamin C

25% DV

Supports immune function

🔺 Calcium

30% DV

Essential for bone health

🔺 Iron

15% DV

Important for oxygen transport

☀️ Vitamin A

20% DV

Supports vision and immune health

💧 Omega-3

5% DV

Supports heart health

Ingredients

Main Ingredients

4 pieces chicken breast fillets pounded to 1/4 inch thickness
1 cup flour sifted
2 tablespoons olive oil
2 tablespoons butter
1 cup chicken stock low sodium
1/4 cup lemon juice freshly squeezed
1/4 cup white wine
2 tablespoons capers rinsed and drained
1/4 cup fresh parsley chopped
1 teaspoon salt
1/2 teaspoon black pepper freshly ground

Parmesan Polenta

1 cup polenta
4 cups water
1 cup parmesan cheese grated
2 tablespoons butter
1 teaspoon salt

Instructions

1 Season the chicken fillets with salt and pepper, then dredge in sifted flour, shaking off excess.
2 In a large skillet, heat olive oil and 1 tablespoon of butter over medium-high heat. Sear the chicken until golden brown on both sides, about 3 minutes per side. Remove and set aside.
3 In the same skillet, add white wine and deglaze the pan, scraping up any browned bits. Allow to reduce by half.
4 Add chicken stock, lemon juice, capers, and remaining butter. Simmer for 5 minutes until slightly thickened. Return chicken to the pan to coat with the sauce.
5 Meanwhile, in a medium saucepan, bring water to a boil. Slowly whisk in polenta, reducing heat to low. Stir continuously until thickened, about 15 minutes.
6 Stir in grated parmesan, butter, and salt into the polenta. Mix until creamy and smooth.
7 Serve the chicken scaloppine over a bed of parmesan polenta, garnished with fresh parsley.