CHICKEN SCALLOPINE WITH WINTER VEGETABLES

 

  • Cooking Time: 20 min
  • Servings: 4
  • Preparation Time: 10 min

Ingredients

  • 1 tablespoon olive oil
  • 1 pound chicken cutlets
  • salt to taste
  • freshly ground black pepper
  • 1 cup julienne carrots
  • 2 cups snow peas
  • 1 teaspoon minced garlic
  • 1 cup sliced mushrooms
  • 1 cup white wine
  • 1 teaspoon dried thyme
  • 1 cup low sodium chicken broth
  • 1/2 cup sour cream

Directions

  • 1. In a large nonstick pan, heat 2 teaspoons of the olive oil over
  • medium-high heat.
  • 2. Season the chicken cutlets with salt and pepper. Cook them for 3
  • minutes on each side, transfer them to a platter and keep warm.
  • 3. Add the remaining olive oil and carrots and cook for 2 minutes.
  • Add the snow peas and mushrooms and cook for 4 more minutes. Add the
  • garlic and cook for 2 minutes. Transfer the vegetables to the platter
  • with the chicken cutlets.
  • 4. Add the white wine and thyme to the pan and simmer until the wine
  • has reduced by half. Add the chicken broth and simmer for 5 minutes.
  • Stir in the sour cream and cook until the sauce is smooth.
  • 5. Return the chicken and vegetables to the pan for a minute or two
  • to warm them. Serve immediately.

Notes

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