Balsamic Basil Chicken Scaloppini

I love the flavor of balsamic vinegar, and I like to try to find ways to use it beyond just salad dressing. This is a recipe I found online at www.dongenova.com. It comes together very quickly since the cutlets are thin and require not much cooking time. This is perfect for an easy yet very flavorful weeknight dinner. I like to serve this with some couscous or rice pilaf and steamed broccoli.

Balsamic Basil Chicken Scaloppini 
Makes 4 servings

Ingredients:

• 1/4 cup all-purpose flour
• 1/2 tsp salt
• 1/4 tsp pepper
• 4 chicken or turkey scaloppini (each about 4 oz/120 g)
• 1/4 cup extra-virgin olive oil
• 2 large shallots, minced
• 2 cloves garlic, minced
• 1/2 cup chicken stock
• 2 tbsp balsamic vinegar
• 1/4 cup basil leaves, torn

In shallow bowl or plate, combine flour, salt and pepper. Dredge scaloppini in mixture, shaking off excess.

Heat oil in large skillet over high. Add scaloppini in single layer. (You may have to do this in 2 batches) Cook until golden on bottom, about 2 minutes. Flip. Cook 2 minutes or until bottom is golden and fowl is cooked through. Remove to plate; cover with foil.

Add shallots and garlic to skillet. Cook, stirring, 2 minutes to soften. Add stock. Cook 1 minute, scraping up any browned bits. Add vinegar. Cook until sauce reduces and becomes syrupy, about 1 minute. Stir in basil.

To serve, divide scaloppini among 4 plates. Drizzle each with sauce.

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Comments

[Chelsea Orr]

Darren loved this dish and its incredibly easy. The sauce became thick very quickly though. I'll keep a better eye on this next time!

[www.facebook.com/profile.php?id=616040825]

I've made chicken scallopini many times, but this recipe has much more flavor than ones in the past. My husband and I loved it! Best of all, it was quick and easy.