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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.
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!
Keep reading after the recipe for some more 15 minute meals from a few of my friends!
Chicken Scallopine
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
- Heat oil in a large nonstick skillet over medium-high heat.
- 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.
- 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.
- ©Around My Family Table
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Chicken Scallopine from Around My Family Table
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Mango Chutney Chicken from Better in Bulk
Thai Chicken Lettuce Wraps from Jen’s Journey
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Aussie Nanna says
August 23, 2014 at 6:24 amgreat 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.
Anita Louise says
July 6, 2014 at 1:20 pmIf 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.
Brad says
January 24, 2014 at 11:58 amMy 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?
Wendy O'Neal says
January 24, 2014 at 11:14 pmGreat ideas!
Pui Hua says
January 23, 2014 at 11:34 amThis look absolutely delicious and can’t believe its a 15 min meal. Must try this out!
Wendy O'Neal says
January 23, 2014 at 10:28 pmI was shocked that it only took that long as well Pui! Thanks for stopping by.
Marcel A. says
January 21, 2014 at 3:49 pmMade this tonight very good will make it again soon.
Wendy O'Neal says
January 21, 2014 at 10:17 pmSo glad you liked it Marcel.
jeanni says
January 21, 2014 at 3:41 pmFor 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
Karen Smith says
January 20, 2014 at 5:51 pmMy 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
Linda says
January 22, 2014 at 3:00 pmHow do you make beet chips in the microwave?
To Wendy: I made this last night and my husband LOVED it.
Wendy O'Neal says
January 22, 2014 at 3:03 pmOh…I’m so happy that y’all loved it. :). And I have no idea how to make beet chips…I’ve gotta figure it out.
Linda says
January 19, 2014 at 1:53 pmMy 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.
Brandie (@ Home Cooking Memories) says
January 17, 2014 at 5:14 amOh wow…that looks amazing! Gotta add this to my menu plan!
Diane {Created by Diane} says
January 16, 2014 at 10:28 pmLoving how quick and delicious this is!
Lauren @ Healthy Delicious says
January 16, 2014 at 8:57 amClassic comfort food at it’s best. Love this!
Wendy O'Neal says
January 16, 2014 at 9:30 amThanks Lauren! I love these type of simple and satisfying dishes!
Carla says
January 14, 2014 at 8:02 pmOne of my goals for 2014 is to be better at menu planning, and it looks like this easy yet delicious chicken recipe will make the list soon!
Betsy says
January 13, 2014 at 9:43 pm15 minute meals are going to be my life for the next couple months I think. THANK YOU for this delicious looking recipe!
Audrey B says
January 12, 2014 at 11:35 pmI have a 55 year old child who really doesn’t like veggies, BUT I’ll eat them all 😀
Nonie Weiser Pherson says
January 12, 2014 at 10:28 amHow 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.
Staci Kramer says
January 11, 2014 at 4:55 pmKids 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.
Wendy O'Neal says
January 12, 2014 at 8:16 amGreat idea Staci!
Lolli @ Better in Bulk says
January 11, 2014 at 4:33 pmI can’t wait to try this!! It looks delicious and definitely not something I would have guessed could be ready in 15 minutes! I love all of the variety each week!
Wendy O'Neal says
January 12, 2014 at 8:17 amThanks Lolli! I love seeing what everyone comes up with too.
Ellen Christian says
January 10, 2014 at 1:57 pmThat looks delicious. I wonder if I could use almond meal instead of the breadcrumbs?
Wendy O'Neal says
January 10, 2014 at 1:58 pmThat would probably work too Ellen.
Monica says
January 10, 2014 at 9:37 amThis looks delicious! I add veggies into things that call for milk or water (casseroles and such) by juicing them and making vegetable juice.
Michele says
January 10, 2014 at 6:54 amThis 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!
Marcel says
January 10, 2014 at 6:38 amI 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!