Meghann's Chicken Scallopini
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Recipe Summary Meghann's Chicken Scallopini
This delicious chicken is from cooktop to tabletop in less than an hour, and uses ingredients most likely to be kept in your pantry!Ingredients | Evo Affinity 30G Cooktop3 tablespoons canola oil4 skinless, boneless chicken breast halves, pounded 1/2-inch thicksalt and pepper to taste2 cloves garlic, minced2 onions, sliced½ cup white wine½ cup chicken stock¾ cup heavy cream1 ½ teaspoons all-purpose flourDirectionsHeat the canola oil in a large skillet over medium-high heat. Season the chicken breasts with salt and black pepper. Arrange the chicken in the skillet and pan fry until golden brown, no longer pink in the center, and the juices run clear, about 10 minutes on each side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Transfer the chicken to a large platter, and cover with aluminum foil.Return the skillet to the stove and reduce heat to medium. Stir in the garlic and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir in the white wine and scrape up any brown bits from the skillet with a spatula. Add the chicken stock, and continue to cook and stir until the liquid has reduced, about 5 minutes. Stir in the heavy cream and flour; cook and stir until thickened. Top the chicken with the sauce before serving.Info | Evo Affinity 30G Cooktopprep:
15 mins
cook:
35 mins
total:
50 mins
Servings:
4
Yield:
4 servings
TAG : Meghann's Chicken ScallopiniMeat and Poultry Recipes, Chicken, Chicken Breast Recipes, Skillet,
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