Chicken Scaloppini with Ham and Asparagus.
4 (4-6 oz.) boneless chicken breasts (or thighs)
½ t salt
½ t pepper
4 T flour
4 T. cold butter
4 T. olive oil
3 garlic cloves, thickly sliced
1 t. thyme
1/8 t. red pepper flakes
½ pd. asparagus, cut into ¼ inch pieces
½ c. honey-glazed ham, cut into a small dice
½ c. white wine
½ c. chicken stock
1. Remove the tenderloin from each breast and freeze for later use. Slice each breast into three pieces, width ways across the grain. Pound each slice lightly between two pieces of plastic wrap to the thickness of about ¼ of an inch.* Sprinkle with salt and pepper and dust with flour, shaking off the excess.
2. Heat 3 T. of the olive oil and 1 T. of the butter in a large sauté pan over high heat until the oil starts to sizzle, then lower to medium high. Carefully add the chicken in one layer and cook until light brown (approx. 1 minute per side. You may need to do this in two batches). Remove chicken to a plate and set aside.
3. Add the remaining olive oil to the same pan and return to high heat. Cook the garlic, red pepper flakes, thyme, asparagus and ham for 1 minute, stirring well. Pour in the wine and boil until reduced by half (about 1-2 minutes). Stir in the chicken stock and bring back to a boil. Cook for one minute. Returned the browned chicken to the pan and cook for another minute. Remove the pan from the heat and transfer the chicken to a serving platter. Add the remaining butter into the sauce to thicken it. Top the chicken with the sauce and serve.
* If you use thighs, you don't need to remove the tenderloin or pound flat.
½ t salt
½ t pepper
4 T flour
4 T. cold butter
4 T. olive oil
3 garlic cloves, thickly sliced
1 t. thyme
1/8 t. red pepper flakes
½ pd. asparagus, cut into ¼ inch pieces
½ c. honey-glazed ham, cut into a small dice
½ c. white wine
½ c. chicken stock
1. Remove the tenderloin from each breast and freeze for later use. Slice each breast into three pieces, width ways across the grain. Pound each slice lightly between two pieces of plastic wrap to the thickness of about ¼ of an inch.* Sprinkle with salt and pepper and dust with flour, shaking off the excess.
2. Heat 3 T. of the olive oil and 1 T. of the butter in a large sauté pan over high heat until the oil starts to sizzle, then lower to medium high. Carefully add the chicken in one layer and cook until light brown (approx. 1 minute per side. You may need to do this in two batches). Remove chicken to a plate and set aside.
3. Add the remaining olive oil to the same pan and return to high heat. Cook the garlic, red pepper flakes, thyme, asparagus and ham for 1 minute, stirring well. Pour in the wine and boil until reduced by half (about 1-2 minutes). Stir in the chicken stock and bring back to a boil. Cook for one minute. Returned the browned chicken to the pan and cook for another minute. Remove the pan from the heat and transfer the chicken to a serving platter. Add the remaining butter into the sauce to thicken it. Top the chicken with the sauce and serve.
* If you use thighs, you don't need to remove the tenderloin or pound flat.