Scaloppine al limone con balsamico
Scaloppine al limone is a family favorite and usually requested by my kids when asked what to cook. My long time 'go-to' recipe was getting old and boring, needing pizzazz which compelled me to find a new method. As a personal favorite, I felt enticed to find a recipe combining roasted meat with balsamic; a light, flourless sauce with loads of zesty lemon. After discovering and creating this recipe, I was notably inspired by the combination of the ingredients and the simplicity of tossing the marinade together with the meat in a plastic bag and roasting in the oven. Serving this delicious recipe together with a mushroom risotto is always a treat of mine. I love the ease and consistent results every time. I am very happy to say this balsamic scaloppine is now my 'go-to' recipe!
¼ cup balsamic vinegar
2 tablespoons dijon mustard
2 tablespoons lemon juice
2 cloves garlic, minced
2 tablespoons olive oil
salt and freshly ground pepper, to taste
2 pounds chicken breast, sliced into ½ in. x 2 in. pieces
½ cup chicken broth
1 teaspoon lemon zest
1 tablespoon fresh parsley leaves, chopped
1. Whisk the balsamic, mustard, lemon juice, garlic, olive oil, salt and pepper in a small bowl. Combine the mixture and chicken pieces in a large resealable plastic bag. Seal the bag and toss to coat. Refrigerate, turning the chicken pieces occasionally, for at least 2 hours and up to one day.
2. Preheat oven to 400ºF. Remove chicken from the bag and arrange chicken pieces on a large baking dish. Roast until the chicken is cooked through, about 30 minutes. Transfer the chicken to a serving platter.
3. Place the baking dish on a burner over medium low heat, or transfer to a small sauce pan. Whisk the chicken broth into the pan drippings, scraping up any brown bits on the bottom of the pan with a spoon and mixing them into the broth and pan drippings. Drizzle the pan drippings over the chicken. Sprinkle lemon zest and parsley over the chicken and serve.