Email to Buny      

Chicken: Chicken Scallopini w/ Tomato Basil Sauce

Source of Recipe

SheHuffer


List of Ingredients

10 to 14 ounces, boneless skinless chicken breast cut into medallions
freshly ground black pepper
1 shallot, minced
1 tablespoon cognac
1/4 cup Homemade Chicken Stock, recipe follows or canned low-sodium chicken broth, skimmed of fat
1 tablespoon grainy mustard
2 tablespoons finely chopped tomato
1 tablespoon finely chopped basil
2 heads radicchio, quartered
1 teaspoon balsamic vinegar


Recipe

1. Pound chicken between 2 pieces of plastic wrap to 1/4-inch thick with a rolling pin.

2. Heat a large skillet over medium-high heat. Season chicken on both sides with pepper.

3. Add meat to pan, and cook until browned. Transfer meat to a platter, and keep warm. Meanwhile, heat a grill pan over medium-high heat.

4. Return skillet to heat, add the shallot, and cook for about 1 minute. Remove skillet from heat, and deglaze with cognac.

5. Return skillet to stove, and carefully ignite with a match. When flames subside, add chicken stock and mustard; reduce to thicken, 1 to 2 minutes. Add tomato, basil, and pepper, to taste. Cook until heated through, about 1 minute. Remove from heat, and serve sauce over chicken.

6. Meanwhile, toss radicchio with remaining 2 tablespoons chicken stock and pepper, to taste. Place on preheated grill pan, turning as it begins to color.

7. Remove from grill pan, drizzle with balsamic vinegar, and serve with scaloppini.