Sun-Dried Tomato Chicken Scallopini
Sun-dried tomato chicken scallopini features thin, pan-seared chicken coated in a delightfully tangy, herby sun-dried tomato pesto sauce.
Servings: 4
Ingredients
- 1 lb large chicken breasts, butterflied (about 2 breasts)
- ½ tsp sea salt, more to taste
- ¼ tsp cracked black pepper, more to taste
- ⅓ c unbleached all-purpose flour
- 1 Tbsp avocado oil (or other high smoke point oil)
- ½ c dry white wine
- ½ c low sodium chicken broth
- ½ c sun-dried tomato pesto
Instructions
- Butterfly the chicken breasts. To do this, use a sharp knife and carefully slice one of the chicken breasts in half along the long edge, creating two roughly ½" thick slices of chicken breast. Repeat for the other piece of chicken, making 4 thin slices total. Alternately, you can cut the chicken breast into two chicken tenders and then use a meat tenderizer to flatten the chicken into ½" thick slices. Both methods work equally well.
- Season both sides of the chicken breasts with salt and pepper. Place the flour in a shallow dish. Dredge the seasoned chicken in the flour on both sides and set aside. Discard the remaining flour.
- In a large non-stick skillet, heat ½ tablespoon of avocado oil over medium-high heat. Once the oil is hot, place two of the chicken breasts in the pan. Cook on one side for about 4 minutes, or until lightly browned. Flip the chicken over and brown an additional 2 to 3 minutes on the other side. Remove the chicken and place in a dish. Cover with tin foil.
- If the oil is dark, carefully wipe it out with a dry paper towel. Add the remaining ½ tablespoons of avocado oil to the pan. Immediately add the remaining two breasts and repeat the browning process. Remove and add to the plate with the other chicken. Cover with foil.
- If the oil is dark, carefully wipe it out with a dry paper towel. Reduce heat to medium. Add the wine and chicken broth to the pan, cooking until the liquid volume is decreased by about half, approximately 2 minutes. Whisk in the pesto. Return the chicken to the pan and warm for 1 to 2 minutes, spooning sauce over the top of the chicken. Remove from heat and serve. We recommend pairing with fresh pasta and oven-roasted broccoli.