Chicken Scallopine with Verjuice, Capers and Asparagus
Chicken Scallopine with Verjuice, Capers and Asparagus

Hey everyone, it’s Louise, welcome to my recipe site. Today, I will show you a way to make a distinctive dish, chicken scallopine with verjuice, capers and asparagus. It is one of my favorites. For mine, I am going to make it a little bit unique. This will be really delicious.

Chicken Scallopine with Verjuice, Capers and Asparagus is one of the most well liked of current trending meals on earth. It’s enjoyed by millions daily. It’s easy, it’s fast, it tastes delicious. Chicken Scallopine with Verjuice, Capers and Asparagus is something that I’ve loved my whole life. They are fine and they look fantastic.

To begin with this recipe, we must prepare a few ingredients. You can cook chicken scallopine with verjuice, capers and asparagus using 10 ingredients and 10 steps. Here is how you cook it.

The ingredients needed to make Chicken Scallopine with Verjuice, Capers and Asparagus:
  1. Get 800 g chicken breast
  2. Get 2 tbs olive oil
  3. Take 2 garlic cloves, crushed
  4. Make ready 1/3 cup verjuice
  5. Make ready 1 cup chicken stock
  6. Get 1 1/2 tbs small capers, drained
  7. Get 60 g soft butter, chopped
  8. Take 2 ts ee b chopped chives
  9. Make ready 650 g baby potatoes
  10. Make ready 1 1/2 bunch asparagus, trimmed
Instructions to make Chicken Scallopine with Verjuice, Capers and Asparagus:
  1. Use a sharp knife cut the 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 1 cm thick. Repeat with remaining fillet.
  2. Season chicken with salt and pepper.
  3. Heat the oil in a frying pan over high heat. Add 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.
  4. Add the garlic to pan and cook, stiring for 30 second until aromatic. Add the verjuice and cook, stiring for 2 minutes or until reduced by half and thickened slightly.
  5. Remove pan from the heat and stir in the butter and chive.
  6. Meanwhile, cook potatoes in a meduin saucepan of boiling water for 7 minutes or until the potatoes are almost tender.
  7. Add asparagus and cook for 2 minutes until asparagus tender. Drain well.
  8. Add chicken, asparagus and potatoes to sauce, toss to coat.
  9. Divide between serving plates and drizzle with extra sauce.
  10. Enjoy

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