Recipe of Quick Chicken Scallopine with Verjuice, Capers and Asparagus

Hello everybody, it's me, Dave, welcome to our recipe site. Today, we're going to prepare a distinctive dish, Simple Way to Prepare Speedy Chicken Scallopine with Verjuice, Capers and Asparagus. One of my favorites food recipes. For mine, I am going to make it a bit unique. This will be really delicious.
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Many things affect the quality of taste from Chicken Scallopine with Verjuice, Capers and Asparagus, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Chicken Scallopine with Verjuice, Capers and Asparagus delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Chicken Scallopine with Verjuice, Capers and Asparagus is Serves 4 servings. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook Chicken Scallopine with Verjuice, Capers and Asparagus estimated approx 1 hour.
To get started with this particular recipe, we must prepare a few components. You can have Chicken Scallopine with Verjuice, Capers and Asparagus using 10 ingredients and 10 steps. Here is how you cook that.
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Ingredients and spices that need to be Take to make Chicken Scallopine with Verjuice, Capers and Asparagus:
- 800 g chicken breast
- 2 tbs olive oil
- 2 garlic cloves, crushed
- 1/3 cup verjuice
- 1 cup chicken stock
- 1 1/2 tbs small capers, drained
- 60 g soft butter, chopped
- 2 ts ee b chopped chives
- 650 g baby potatoes
- 1 1/2 bunch asparagus, trimmed
Instructions to make Chicken Scallopine with Verjuice, Capers and Asparagus
- Use a sharp knife cut the chicken breast in half horizontally. Place a chicken fillet between 2 pieces of plastic wrap and gently pound with a meat mallet or rolling pin until 1 cm thick. Repeat with remaining fillet.
- Season chicken with salt and pepper.
- Heat the oil in a frying pan over high heat. Add the chicken and cook for 1 1/2 minutes each side or until golden brown and cooked through. Transfer to a plate and cover with foil. Repeat with remaining chicken.
- Add the garlic to pan and cook, stiring for 30 second until aromatic. Add the verjuice and cook, stiring for 2 minutes or until reduced by half and thickened slightly.
- Remove pan from the heat and stir in the butter and chive.
- Meanwhile, cook potatoes in a meduin saucepan of boiling water for 7 minutes or until the potatoes are almost tender.
- Add asparagus and cook for 2 minutes until asparagus tender. Drain well.
- Add chicken, asparagus and potatoes to sauce, toss to coat.
- Divide between serving plates and drizzle with extra sauce.
- Enjoy
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