Around My Family Table

I believe getting together around the supper table is important for all families. Let me help you get there faster with my quick and easy, family-friendly recipes.

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Chicken Scallopine

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Part of my New Year’s resolution is to cook more at home….yep even I have trouble getting supper on the table sometimes with hectic schedules. Sometimes it’s just easier to grab take out, but we are trying to eat better and eat at home 6 out of 7 nights each week. We love to go out to supper after church on Saturday night, so that is going to be our one night out. Luckily, I’ve been experimenting with cooking supper in 15 minutes, so there really is no excuse on those crazy nights. Can you believe that this chicken scallopine is ready in just about 15 minutes and that also includes my roasted asparagus.

Chicken Scallopine #15MinuteSuppers

If you’ve never had chicken scallopine, then you are missing out. Basically, it’s a thin piece of chicken that is very lightly breaded and pan fried in a bit of oil. I find that if I make quick dishes like this that my family is really satisfied.

If I only I could get the kids to eat more than two different vegetables…..we either have broccoli or asparagus with every meal. I can get them to peas or corn occasionally but that’s about it! How do you get your kids to eat a variety of vegetables? I’d love to hear about it, so leave a comment!

Chicken Scallopine #15MinuteSuppers

Keep reading after the recipe for some more 15 minute meals from a few of my friends!

Chicken Scallopine

Chicken Scallopine

Yield: 4
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Chicken Scallopini is an Italian dinner of lightly breaded chicken breast cutlets smothered in a warm lemon-butter sauce. This easy chicken dinner is ready to eat in 15 minutes and made all in one pan! Gluten-free.

Ingredients

  • 1/4 cup canola oil
  • 1/3 cup finely crushed Rice Chex or dried breadcrumbs
  • 1 tsp garlic powder
  • 1 tsp Italian seasoning herb blend
  • 1/4 tsp black pepper
  • 4 (~6-oz each) boneless, skinless chicken breast cutlets
  • 1 cup low-sodium chicken broth
  • 3 tbls fresh lemon juice
  • 1 tsp butter
  • 2 tbls chopped fresh parsley
  • 2 tbls capers, rinsed and drained

Instructions

  1. Heat oil in a large nonstick skillet over medium-high heat.
  2. Combine Chex cereal (or breadcrumbs), garlic powder, Italian seasoning, and pepper in a shallow dish; dredge chicken in breadcrumb mixture. Add chicken to pan and cook 3 minutes on each side or until done. Remove from pan; keep warm.
  3. Drain off any excess oil from pan. Then add broth, juice,and butter to pan, scraping pan to loosen bits. Let simmer for a few minutes to reduce and thicken. Stir in parsley and capers. Serve chicken with sauce over the top. Garnish with lemon slices, if desired.
  4. ©Around My Family Table
© Wendy O'Neal
Cuisine: Italian / Category: main dishes

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Chicken Scallopine from Around My Family Table
Classic Chicken a la King from Monzanita’s
Mango Chutney Chicken from Better in Bulk
Thai Chicken Lettuce Wraps from Jen’s Journey
Unstuffed Paleo Cabbage Rolls from Confessions of an Overworked Mom
Ranch Clam Chowder from Just 2 Sisters

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Comments

  1. Aussie Nanna says

    August 23, 2014 at 6:24 am

    great looking food, I do something slightly different, I use chicken tenderloins and dip them into low fat Greek yoghurt and coat in Panko crumbs, then shallow fry in virgin olive oil, trying to be healthier, will try your version it looks delicious.
    Reply

  2. Anita Louise says

    July 6, 2014 at 1:20 pm

    If they like asparagus & broccoli, the 2 vegetables to try are cauliflower & brussels sprouts. If you cook cauliflower in the way you prepare the broccoli, it will taste similar to it. (Like the difference between Coke & Pepsi; detectable, but most folk will not totally dislike 1 if they like the other, even if they have a preference.) The other 1 to try is roasted brussels sprouts prepared by cutting off the bottoms and cutting them in half, coating them in either melted butter or olive oil that has had minced garlic mixed in and then spreading them on a baking tray. Salt & pepper to taste. 400 degrees. If you try the sprouts, you want to prep them the night before as far as the cutting goes, and get them going first before doing anything else, because the roasting time for them is 40 minutes & they have to be turned at least once during the roasting. Cooked that way, they smell something like broccoli and taste vaguely similar to it. I have no ideas for a veggie similar to asparagus.
    Reply

  3. Brad says

    January 24, 2014 at 11:58 am

    My son has eaten grilled veggies - off the BBQ grill with some nice grill marks on it. I made it fun where he helped me grill some squash, zucchini, onions and tomatoes. baked cauliflower bits with cumin paprika salt and pepper and some EVO. If I add garlic humus and a squeeze of lemon juice to steamed veggies he doesn't normally eat- makes them delicious he eats them all. Good luck. Our kids deserve tasty food just as much as we do right?
    Reply

  6. jeanni says

    January 21, 2014 at 3:41 pm

    For vegetables and your kiddo's---I have read alot of the suggestions...never force a child to eat even a teaspoon--I think it is obvious as adults they still do not eat vegetables after being forced to eat them as a child!!! I really liked the Mom who suggested her child at least smell the vegetables, and the effect that has on her child as an adult!!! I have had great luck with steam the carrot midgets...then add a little butter OJ and brown sugar..as a suggestion for you...the other vegetable is Edamonie (Need spell check) these are frozen steam and flavor with any herbs they do like.... Good luck
    Reply

  7. Karen Smith says

    January 20, 2014 at 5:51 pm

    My children and grandchildren love veggies We do butter nut squash fries with sweet potatoe fries Beet & apple chips in the microwave they love them Celery root mash with potatoes Also mashed cauliflower is yummy Roasted sweet peppers Quick and easy Also adding cheese sauce help for some
    Reply

  8. Linda says

    January 19, 2014 at 1:53 pm

    My husband refuses to eat vegetables, and I'm convinced it's because his mother forced him to eat vegetables. Our daughter was a picky eater, and I would ask her to just taste the new dish. If she couldn't do that, I asked her to SMELL it. Now she's an adult and tries eating new things all the time. As for my husband.......here's what I've had some success with: asparagus tempura, raw snow peas, salad of fresh spinach, fruit, zucchini bread, and not serving him a vegetable or fruit at dinner, and then eating it last so that some is left after he's finished eating and my plate is positioned with the item close to him and when he sees me eating it he forks a bite and sometimes actually ends up eating the whole portion--that worked with grapefruit. If he liked carrots,I’d make carrot cake.
    Reply

  15. Nonie Weiser Pherson says

    January 12, 2014 at 10:28 am

    How did I get my kids to eat a variety of vegetables? Easy. I put 1 tablespoon of vegetables on their plate. They had to eat that. If they wanted more, they could have more. Growing up we had to eat what Mom put on our plates. Period. I didn't like a lot of vegetables, still don't, so my kids really lucked out. I didn't. I hated brussel sprouts. I would even gag on them. My mom would make me eat the very last one even tho I was begging her not to make me eat them. That's the reason I only put a tablespoon of vegetables on their plate. They can get through that without gagging and a tablespoon of vegetables is better than no vegetables at all.
    Reply

  16. Staci Kramer says

    January 11, 2014 at 4:55 pm

    Kids eat vegetables that they helped prepare. Put them on chopping duty or some other appropriate task and they will proudly eat the meal they helped provide.
    Reply

  20. Michele says

    January 10, 2014 at 6:54 am

    This looks amazing! I can't wait to try it. Those are 2 great vegetables for your kiddos to be eating. Asparagus and broccoli are both high in fiber and nutrients. I always encourage parents to encourage their kids pick a vegetable from the grocery store and let them help prepare it. If kids are involved in the process, sometimes they are more willing to give it a taste. Good luck!
    Reply

  21. Marcel says

    January 10, 2014 at 6:38 am

    I often put vegetables into smoothies. Along with fruits and seeds I'll add carrot, cucumber, kale, peppers and/or lettuce etc to the smoothie. The kids love it.When eating curries I often make vegetable bahjis which the kids love too but they are shallow fried so not as healthy.Your chicken dish looks gorgeous!
    Reply

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  1. […] Cheesy Meatball Skillet by The Cooking Jar  Oven Fried Chicken and Pancakes by French Press 15-Minute Chicken Scallopine by Around My Family Table  Quick Chicken-Asparagus Lettuce Wraps by Brittany’s Pantry  […]
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