martedì 5 novembre 2013


Entree - meat - gluten free (READ notes at bottom)

For scaloppine:
1 lb sliced chicken breast, 1/8" thick
2 cups milk
1 rosemary sprig and 4 sage leaves, tied together
3 tbsp Italian extra virgin olive oil
00 flour to dredge

For mushrooms:
12 oz mushrooms, sliced
1/2 onion, cut in wedges
1 garlic clove, chopped
1 tbsp fresh parsley leaves, chopped with 2-3 mint leaves
3 tbsp Italian extra virgin olive oil

Dredge your chicken breast slices in flour and shake away any excess. Warm up the olive oil, in a non-stick skillet, over high heat.

Sautee meat slices until lighty golden on both sides. Season with salt, add herbs and milk. Lower to medium heat and cook until done through.

While meat cooks, prepare mushrooms. In a diferent non stick skillet, over high heat, warm up the olive oil; sautee onions until translucents, then add mushrooms.

Season with salt and cook until desired doneness. Sprinkle with chopped parsley/mint mix, cook another couple of minutes, and set aside.

Serve immediately.

This recipe serves 4

- Most of the times I deglaze scaloppine with brandy (wine doesn't react well with milk: it breaks down milk!).
- Milk is necessary in order to keep your chicken breast moist and tender. Also, given the flour, your milk will thicken nicely.
- If you're gluten intolerant or allergic, use corn starch, instead of flour.
- Serve this dish with salad, fruit and bread to have a complete meal.
- If you have leftover meat (I always prepare more than I need), you can freeze it in portions, so you'll have a quick meal ready in the freezer.
- With the sauce, you can prepare a great risotto!!!

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