WEEKDAYS 1e|12c|p

Chicken Scaloppine with Asparagus & Peas

Michael Symon
Servings: 6
15 to 30 min
Part 1 of 2

This chicken dish has the delicious flavors of spring!

  • Ingredients
  • step-by-step directions
Chicken Scaloppine with Asparagus & Peas
  • 1 cup all-purpose flour
  • 1 pound chicken cutlets (pounded to 1/4-inch thickness)
  • 2 tablespoons olive oil
  • 3 tablespoons unsalted butter (divided)
  • 1 shallot (peeled and sliced)
  • 1 cup asparagus (woody ends removed, cut into pieces about the size of peas)
  • 1 cup fresh peas (shelled)
  • 1 cup white wine
  • 1 lemon (zested and juiced)
  • 1/2 cup parsley (leaves chopped)
  • kosher salt and freshly ground black pepper (to taste)
  • In a shallow baking dish, add flour, season with salt and pepper, whisk to combine. Dredge the chicken in the flour mixture, shaking off any excess.
  • Meanwhile, place a large, high-sided sauté pan or skillet over medium heat and add the olive oil and 1 tablespoon butter. Once hot, add the floured chicken. Cook until golden-brown, about 2-3 minutes. Flip and cook for 1 more minute. Push chicken to one side of the pan.
  • On the other side of the pan, add shallot, asparagus, peas and sauté until shallot is translucent, about 3 minutes. Add the white wine, lemon juice and zest. Season with Kosher salt and freshly ground black pepper. Bring to a simmer and reduce liquid by half. Add parsley and stir to combine. Finish with remaining butter.
  • Serve chicken with some sauce and vegetables spooned over the top.
  • Tips:
    - If you can't find fresh peas, use frozen and thawed!
    - Instead of chicken cutlets, try pork!
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