Chicken scaloppine with brandy cream and variations (recipe)
| Chicken scaloppine with brandy cream and variations (recipe) | |
|---|---|
| Name | Chicken scaloppine with brandy cream and variations |
| Ingredients | Chicken thighs • Butter • Margarine • Brandy • Salt |
| Cooktime (in hours) | 0.25 |
| Preptime (in hours) | 0.25 |
| Totaltime (in hours) | 0.5 |
| Keto friendliness | Keto friendly |
| Calories | 496.2 |
| Fat | 32.9 |
| Protein | 40.8 |
| Carbohydrate | 0.6 |
| Fiber | 0 |
| Net carbohydrates | 0.6 |
| Sugar | 0 |
| Saturated fat | 14.6 |
| Cholesterol (mg) | 171.3 |
| Sodium | 184 |
| Reviewaggregate | |
Editor-In-Chief: Prab R Tumpati, MD
Obesity, Sleep & Internal medicine
Founder, WikiMD Wellnesspedia &
W8MD medical weight loss NYC and sleep center NYC
Chicken scaloppine with brandy cream and variations (recipe) is a keto friendly food item with net carbohydrates of 0-1 per serving.
Recipe instructions
- Skin, bone, chicken; 2 whole chicken breasts (about 1 lb. each), split; or 8 chicken thighs (2 to 2 1/2 lbs total), or half of each; discard skin and bones, then rinse meat and pat dry. Place chicken pieces 5 to 6 inches apart on a sheet of plastic wrap; tuck any scraps of meat under larger pieces. Cover with another sheet of plastic wrap. Pound meat firmly with a flat surfaced mallet (do not hit hard enough to break meat apart) until each piece is evenly 3/16 to 1/4 inch thick.
- Sprinkle chicken LIGHTLY with herbs such as (dry basil, dill weed, rubbed dry sage, dry oregano leaves, dry marjoram leaves, or seasoned pepper. In a 10 to 12 inch frying pan, melt just enough butter to coat bottom of pan over high heat. Add chicken, a portion at a time, without crowding; cook just until lightly browned, 1 to 1 1/2 minutes on each side. Add more butter to pan as needed.
- When all meat has been cooked, return it to frying pan and add brandy; carefully ignite with a match (be sure pan is not beneath a vent, fan, or flammable items). Shake pan until flames die.
- Remove pan from heat; quickly lift meat from juices and keep warm in a serving dish.
- Return pan to high heat and add cream. Stir to scrape browned bits free; boil until large, shiny bubbles form, 2 to 3 minutes. Drain any accumulated juices from chicken into sauce; stir to blend, then pour over chicken. Season to taste with salt.
- Serves 3 to 4.
- chicken WITH LEMON MUSTARD SAUCE: Follow directions for chicken Scaloppine with Brandy Cream, but use 2 tablespoons lemon juice instead of brandy. Add 2 teaspoons Dijon mustard along with the cream.
- DUTCH CHICKEN: Follow directions for chicken Scaloppine with Brandy Cream, but use 2 tablespoons Scotch whiskey (flame as directed) instead of brandy. Add 2 Tablespoons minced shallots or onion along with the cream.
- chicken SAUTE WITH MADEIRA: Follow directions for chicken Scaloppine with Brandy Cream, but use 3 Tablespoons Madeira, port, or dry sherry instead of brandy (these liquors may not flame).
- CHICKEN PIQUANT: Follow directions for chicken Scaloppine with Brandy Cream, but use 2 tablespoons lemon juice instead of brandy. Omit cream. Place chicken and pan juices in a serving dish and garnish with 6 to 8 canned rolled anchovy fillets with capers.
- The Best of Sunset.
Food tags
Chicken Thigh & Leg, Chicken, Poultry, Meat, Very Low Carbs, High Protein,, Easy
Chicken scaloppine with brandy cream and variations (recipe) details:
Time:
Prep Time in Hours and Mins:30M
"
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Contributors: Prab R. Tumpati, MD
