Scaloppine of Chicken with Stir-Fried Vegetables
Good and good for you, this recipe uses skinless chicken and olive oil, making it low in cholesterol but not low in color, flavor, or appeal. It’s hearty but not heavy, and also quick to make.
- Butter - 1/2 cup (1 stick)
- Brown Sugar - 1-1/2 cups, packed
- Corn Syrup - 1 cup
- All-Purpose Flour - 2 cups
- Amaretto Cream
- Sour Cream - 2 cups
- Brown Sugar - 1/3 cup, packed
- Amaretto Liqueur - 1/4 cup
- Semisweet Chocolate - 1 pound, chopped
- Fresh Strawberries - 2 cups, hulled and quartered
- Fresh Raspberries - 2 cups
To make the sauce: Put the basil, nuts, and cheese in a food processor or blender. With the machine running, slowly pour in the oil until the sauce is smooth. Set aside. The sauce can be stored in an airtight container in the refrigerator for 2 days.
Cook the potatoes in boiling salted water to cover until tender, about 7 to 8 minutes; drain and set aside. Meanwhile, with the flat side of a meat mallet or the bottom of a heavy bottle, pound the breasts until flattened. Mix together the flour, salt, and pepper. Lightly dredge the chicken in the seasoned flour. In a large saute pan or skillet over medium-high heat, heat 2 tablespoons of the olive oil and saute chicken for 5 to 7 minutes on each side, or until the meat is opaque and the juices run clear. Set aside and keep warm. In another large saute pan or skillet, heat the remaining olive oil and saute the vegetables until crisp-tender, about 3 to 4 minutes. Mix the wine, pesto, yogurt, and chives in a small saucepan and heat through.
To serve: Divide the potatoes and vegetables among four serving plates. Put a chicken breast on each. Drizzle the pesto sauce over the chicken.