Chicken Scaloppine with Brandy Cream and Variations

Indulge in the creamy decadence of Chicken Scaloppine with Brandy Cream, a restaurant-worthy dish that's surprisingly easy to prepare at home. Thinly pounded chicken breasts are lightly dredged in seasoned flour, then pan-seared to golden perfection before being bathed in a luxurious brandy-infused cream sauce. Flavored with sautéed shallots, garlic, and a touch of fresh lemon juice, this recipe strikes the perfect balance of richness and brightness. The velvety sauce is perfect for draping over pasta, rice, or roasted vegetables, making it a versatile centerpiece for a dinner that will impress. For added flair, garnish with freshly chopped parsley and delicate shavings of Parmesan. With simple variations and a quick 35-minute prep and cook time, this elegant dish is perfect for both weeknight meals and special occasions.

Nutriscore Rating: 61/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

Ingredients

• 4 pieces Boneless, skinless chicken breasts
• 0.5 cups All-purpose flour
• 1 teaspoons Salt
• 0.5 teaspoons Black pepper
• 3 tablespoons Unsalted butter
• 2 tablespoons Olive oil
• 2 tablespoons Shallots, finely minced
• 2 cloves Garlic, minced
• 0.25 cups Brandy
• 0.75 cups Heavy cream
• 0.5 cups Chicken stock
• 2 tablespoons Fresh parsley, chopped
• 1 tablespoons Lemon juice
• 0.25 cups Parmesan cheese (optional, for garnish)

Directions

Step 1

Place the chicken breasts between two sheets of plastic wrap and pound them to an even thickness of about 1/4 inch using a meat mallet or rolling pin.

Step 2

In a shallow dish, mix the flour, salt, and pepper. Dredge the chicken pieces in the flour mixture, shaking off the excess.

Step 3

Heat 2 tablespoons of butter and 2 tablespoons of olive oil in a large skillet over medium heat. Once hot, add the chicken pieces and cook for 3-4 minutes per side, or until golden brown and cooked through. Remove the chicken from the skillet and set aside on a plate, tented with foil to keep warm.

Step 4

In the same skillet, lower the heat to medium and add the remaining 1 tablespoon of butter. Once melted, add the shallots and garlic and sauté for 1-2 minutes, or until softened and fragrant.

Step 5

Carefully add the brandy to the skillet, tilting it slightly to ignite the alcohol, or simply let it simmer for 1-2 minutes to cook off the alcohol while scraping up any browned bits from the pan.

Step 6

Stir in the heavy cream and chicken stock, and bring the mixture to a gentle simmer. Let the sauce reduce for 3-5 minutes, until slightly thickened.

Step 7

Return the cooked chicken to the skillet, spooning the sauce over the pieces. Add the lemon juice and sprinkle with fresh parsley.

Step 8

Serve the chicken scaloppine hot, with an optional garnish of Parmesan cheese. Pair with pasta, rice, or roasted vegetables for a complete meal.

Nutrition Facts

Serving size	(1352.8g)

Amount per serving	% Daily Value*
Calories	2985.2

Total Fat 168.2g	0%
Saturated Fat 79.1g	0%
Polyunsaturated Fat 2.7g
Cholesterol 911.0mg	0%
Sodium 3915.1mg	0%
Total Carbohydrate 55.3g	0%
Dietary Fiber 2.5g	0%
Total Sugars 1.6g
Protein 252.5g	0%

Vitamin D 7.0IU	0%
Calcium 796.3mg	0%
Iron 11.0mg	0%
Potassium 2033.2mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 55.1%

Protein: 36.8%

Carbs: 8.1%