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Chicken Scaloppine with Sun-Dried Tomatoes and Peas Recipe

Chicken Scaloppine with Sun-Dried Tomatoes and Peas Recipe

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Chicken Scaloppine with Sun-Dried Tomatoes and Peas

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Ingredients

Count

Nutrition

666

Calories

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Ingredients:

Serving

6 boneless, skinless chicken breast halves
1/4 tsp salt
1/4 tsp freshly ground black pepper
1/3 cup flour
6 tbsp olive oil
1 cup white onion, chopped
6 clove garlic, thickly sliced
1 1/4 cup sun-dried tomatoes packed in olive oil, drained, coarsely chopped
1/2 cup full-bodied red wine
1 cup tomato sauce
1 cup chicken stock
1 1/2 cup fresh or frozen peas
salt and pepper to taste
2 tbsp fresh italian parsley, chopped

Directions:

To prepare the chicken, remove the tenderloin from each half breast; you may freeze for later use. Cut the half breasts across the grain (widthwise) into three slices. Hold the knife at a 20- to 30-degree angle to the cutting board so that you slice on the bias and end up with oval scaloppine. You should get three scaloppine from each half breast. Pound them lightly between pieces of waxed paper to a thickness of 1/4 inch.
Sprinkle with 1/4 teaspoon each salt and pepper. Dust lightly with the flour, and shake off any excess. In a large saucepan, heat the olive oil over high heat, and quickly brown the chicken on both sides, 2 to 3 minutes per side. You will have to do this in batches. Remove from heat to a platter, and cover with foil to keep warm.
Add the onion, garlic, and sun-dried tomatoes to the oil in the pan. Saute over medium-high heat until the onion is translucent and the garlic starts to brown, about 4 to 6 minutes. Add the wine, and saute for 2 to 3 minutes, deglazing the pan to dislodge any browned bits from the bottom. Add the Tomato Sauce and stock, and bring to a boil. Add the peas, and simmer until the sauce is reduced by half, about 10 to 12 minutes. Add salt and pepper to taste.
Return the chicken to the sauce until heated through, 2 to 3 minutes (see tip below), sprinkle with the parsley, and serve.
Tip: If the pan is not big enough to hold all the chicken and the sauce, pour the sauce into a large baking pan, place the scaloppine on top, and reheat in a preheated 350 degree oven for 3 to 5 minutes.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	665.63 Kcal (2787 kJ)
Calories from fat	299.49 Kcal
		% Daily Value*
Total Fat	33.28g	51%
Cholesterol	140.44mg	47%
Sodium	3330.27mg	139%
Potassium	3254.14mg	69%
Total Carbs	43.46g	14%
Sugars	14.23g	57%
Dietary Fiber	10.74g	43%
Protein	55.36g	111%
Vitamin C	13.3mg	22%
Vitamin A	6.7mg	224%
Iron	5.1mg	28%
Calcium	63.6mg	6%

Amount Per 100 g
Calories	145.81 Kcal (610 kJ)
Calories from fat	65.6 Kcal
		% Daily Value*
Total Fat	7.29g	51%
Cholesterol	30.76mg	47%
Sodium	729.5mg	139%
Potassium	712.82mg	69%
Total Carbs	9.52g	14%
Sugars	3.12g	57%
Dietary Fiber	2.35g	43%
Protein	12.13g	111%
Vitamin C	2.9mg	22%
Vitamin A	1.5mg	224%
Iron	1.1mg	28%
Calcium	13.9mg	6%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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