Lemon Chicken Scaloppine with Cannellini Bean Mash


Serves 4

Ingredients:

  •  2 x Inghams chicken breast, pounded to ½ cm and then halved 

  • ¼ cup (60ml) extra-virgin Colovita olive oil

  • 2 tablespoons of unsalted butter

  • plain flour (or rice flour for a GF version) for dredging

  • salt and pepper for seasoning

  • zest and juice of 2 lemons 

  • 3 tablespoons baby capers in vinegar, drained,  rinsed

Cannellini mash

  • 2 tablespoons extra-virgin olive oil

  • 2 shallots , thinly sliced

  • 1 garlic clove, finely chopped

  • 2x 400 gr cans Capriccio cannellini beans, drained and rinsed

Method

  1. To make the cannellini mash, heat the olive oil in a saucepan over medium heat, add the shallot and garlic and cook for 1 minute  or until fragrant. Add the cannellini beans and cook for 3–4 minutes, adding 1–2 tablespoons of water, if needed. Season to taste. Blitz the mixture in a food processor until smooth, add a little water if it is too stiff. Season with salt and pepper.

  2. Dredge the chicken in flour and shake off the excess. Heat up the oil and 1 tablespoon of butter over medium heat, add the chicken, season with salt, pepper, add capers and sear on both sides for 2-3 minutes or until golden. Pour in the lemon juice and the remaining  butter and cook over medium-low heat for 8-10 minutes or until the sauce is thick. IServe the scaloppine drizzled with sauce with the cannellini bean mash

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Focaccia alle Olive

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Asparagus and Scallop Risotto