Saturday, February 23, 2013

McCormick Gourmet Garlic & White Wine Chicken Scaloppine

Ahhh!! I missed my first day!! I knew it was bound to happen. Oh well, picking up where we left off... Tonight, I tried a new recipe that was excellent! Definitely going to be repeated in this household.  Although, I have to give the majority of the credit to McCormick since I almost followed this recipe to a "T." But hey! Why reinvent the wheel?

McCormick Gourmet Garlic & White Wine Chicken Scaloppine

Shopping List:

3 Tbsp Flour

1lb Boneless Skinless Chicken Breast

6 Tbsp Olive Oil, divided
(this is a deviation from the original recipe)

8oz Sliced Mushrooms
(optional - I did not use these, 
simply because we didn't have any)

1 1/2 C Water

1/2 C White Wine

1 Box Orzo Pasta
(this is a deviation from the original recipe)

1. 1. Mix flour and 2 tablespoons of the Seasoning Mix in shallow dish. Coat chicken with flour mixture.

2. Heat 3 Tbsp olive oil in large nonstick skillet on medium heat. Cook 1/2 of the chicken pieces 3 minutes per side or until golden brown. Remove from skillet. Repeat with remaining chicken. 
3. Meanwhile, prepare orzo, according to box directions. Drain. Add 3 Tbsp olive oil to orzo and stir. Also, add 1 Tbsp salad seasoning to orzo and stir. (The original recipe calls for only 1 C orzo, but I thought making more made the recipe go much farther).
3. Stir mushrooms into skillet, adding additional oil if needed. Cook and stir 3 minutes or until lightly browned. Add water, wine and remaining Seasoning Mix. Bring to boil, stirring to release browned bits in bottom of skillet. Stir in cooked orzo. Place chicken over orzo. Reduce heat to medium-low; cover and cook 10 minutes or until liquid is absorbed and orzo is tender.


No comments:

Post a Comment