Ingredients with Measurements:
- 1 pound asparagus, trimmed and cut into 2-inch pieces
- 4 thin slices of prosciutto
- 4 boneless, skinless chicken breasts
- 1/2 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1/2 cup chicken broth
- 1/4 cup dry white wine
- 1 tablespoon lemon juice
- 2 tablespoons chopped fresh parsley
Special equipment needed:
- Meat mallet
- Plastic wrap
- Large skillet
Step-by-step instructions:
1. Pound the chicken breasts to an even thickness between two sheets of plastic wrap using a meat mallet.
2. Season the chicken breasts with salt and pepper.
3. Wrap each chicken breast with a slice of prosciutto.
4. In a shallow dish, mix together the flour, salt, and pepper.
5. Dredge the chicken breasts in the flour mixture, shaking off any excess.
6. Heat the olive oil and butter in a large skillet over medium-high heat.
7. Add the chicken breasts to the skillet and cook for 3-4 minutes on each side until golden brown and cooked through.
8. Remove the chicken from the skillet and set aside.
9. Add the asparagus to the skillet and cook for 2-3 minutes until tender-crisp.
10. Remove the asparagus from the skillet and set aside.
11. Add the chicken broth, white wine, and lemon juice to the skillet.
12. Bring the mixture to a boil and cook for 2-3 minutes until slightly reduced.
13. Return the chicken and asparagus to the skillet and toss to coat in the sauce.
14. Sprinkle with chopped parsley and serve.
Time:
Preparation time: 20 minutes
Cooking time: 20 minutes
Temperature:
Medium-high heat
Serving size:
4 servings
Nutritional information:
Calories: 380
Fat: 18g
Saturated Fat: 6g
Cholesterol: 122mg
Sodium: 825mg
Carbohydrates: 12g
Fiber: 2g
Sugar: 2g
Protein: 41g
Substitutions for ingredients:
- Asparagus can be substituted with green beans or broccoli.
- Prosciutto can be substituted with bacon or ham.
- Chicken broth can be substituted with vegetable broth or water.
- Dry white wine can be substituted with chicken broth or apple cider vinegar.
Variations:
- Add sliced mushrooms to the skillet with the asparagus.
- Use pork or veal scaloppine instead of chicken.
- Top with grated Parmesan cheese before serving.
Tips and tricks:
- Pound the chicken breasts to an even thickness to ensure they cook evenly.
- Use a meat thermometer to ensure the chicken is cooked to an internal temperature of 165°F.
- Don't overcook the asparagus, it should be tender-crisp.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or in a skillet over medium heat until heated through.
Presentation ideas:
Serve on a platter with the asparagus and prosciutto scaloppine arranged on top of each other.
Garnishes:
Garnish with lemon wedges and additional chopped parsley.
Pairings:
Serve with a side salad or roasted vegetables.
Suggested side dishes:
- Roasted potatoes
- Garlic bread
- Rice pilaf
Troubleshooting advice:
- If the chicken is not cooked through, finish cooking in the oven at 350°F for 10-15 minutes.
- If the sauce is too thick, add more chicken broth or white wine to thin it out.
Food safety advice:
- Always wash your hands before handling raw chicken.
- Use a meat thermometer to ensure the chicken is cooked to a safe internal temperature of 165°F.
- Store leftovers in the refrigerator for up to 3 days.
Food history:
Scaloppine is a traditional Italian dish that is typically made with thinly sliced meat that is pounded thin and cooked in a sauce.
Flavor profiles:
This dish is savory and salty from the prosciutto, with a bright and tangy sauce from the lemon juice and white wine.
Serving suggestions:
Serve with a glass of dry white wine.
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Region: Italian