Chicken Scallopini

Amt Measure Ingredient Cal Carb Pro Fat GI
2cupcanola oilcanola oil3959.50040310
1poundchicken breast meatchicken breast meat523.903941020
1tablespoonghee (clarified butter)ghee (clarified butter)112001170
1/2cupwhite table winewhite table wine97120015
1/2cuparrowroot flourarrowroot flour228.52261185
1cupChicken StockChicken Stock2041600
1teaspoonItalian SeasoningItalian Seasoning00000
1tablespoonlemon juicelemon juice3.440020
1tablespoondried parsleydried parsley4.43210
Totals: 4923 Calories Balance: 5-8-87 4954.6 254 415 4254 78

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Active Time: 20 minutes

Total Time: 30 minutes

Heat oil in a large frying pan over medium heat.

Pound chicken breasts to about 1 inch thick.

Coat chicken breast fillets in arrowroot flour.

Fry on medium high heat for 3-4 minutes each side or until light brown and cooked through. Keep warm.

Drain oil from pan. Add ghee and wine to pan and cook for 2-3 minutes until slightly reduced.

Add a tablespoon of arrowroot to the pan to create a roux. Let simmer for a couple of minutes.

Add chicken broth to pan and simmer until thickened.

Add Italian seasoning, capers, and lemon juice to pan. Stir to combine.

Plate chicken and top with sauce and dried parsley.