adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Chicken scallopine with verjuice, capers and asparagus
Chicken scallopine with verjuice, capers and asparagus
0 Likes
Prep Time:
10 minutes
Cook Time:
15 minutes
Total Time:
25 minutes
Verjuice elevates gourmet chicken dish with unique flavor.
Ingredients:
  • 4 (about 800g) chicken breast fillets
  • 80ml verjuice
  • 250ml chicken stock
  • 30.00 ml small capers, drained
  • 60g soft butter, chopped
  • 40.00 ml chopped chives
  • 12 (about 650g) chat (baby coliban) potatoes
  • 1 1/2 bunches asparagus, trimmed
Instructions:
  • Carefully halve each chicken breast using a sharp knife. Place a fillet between plastic wrap and gently flatten to 1cm thickness using a meat mallet or rolling pin. Repeat with the rest of the fillets.
  • Season the chicken generously with salt and pepper. Heat oil in a large heavy-based frying pan over high heat. Cook half of the chicken for 1 1/2 minutes on each side until golden brown and fully cooked. Plate and cover with foil. Repeat with the remaining chicken.
  • Sauté garlic in a pan for 30 seconds until aromatic. Pour in verjuice and simmer for 2 minutes until reduced by half. Stir in stock and capers and cook for 3-4 minutes until slightly thickened. Take the pan off the heat and mix in butter and chives.
  • While you wait, simmer potatoes in a medium saucepan of boiling water until nearly tender, about 7 minutes. Introduce asparagus to the pot and cook for an additional 1-2 minutes, or until tender. Drain thoroughly. Combine chicken, potatoes, and asparagus with the sauce, ensuring they are well coated. Serve on plates and finish with an extra drizzle of sauce. Enjoy!

Similar Recipes