Chicken Scaloppine

Recipe

Chicken Scaloppine

• 4 boneless, skinless chicken breasts (about 1 pound), OR turkey breast cutlets
• 2 tablespoons flour
• 1 1/2 teaspoons Seasoned Salt, divided
• 1 teaspoon Lemon Pepper
• 2 tablespoons olive oil
• 1 medium green bell pepper, cored, seeded and cut into strips
• 1 small peeled, sliced butternut squash
• 1/2 cup sliced fresh mushrooms
• 1/4 cup dry white wine
• 1/3 cup chicken broth
• 1 1/2 tablespoons lemon juice
• 1 teaspoon cornstarch
• 1/2 teaspoon Garlic Powder with Parsley

Flatten chicken or turkey between waxed paper to 1/8-inch thickness. In re-sealable plastic bag, combine flour, 3/4 teaspoon Seasoned Salt and Lemon Pepper. Add chicken; toss to coat. In large skillet, heat 1 tablespoon oil. Brown chicken or turkey about 4 minutes each side over high-heat until cooked through and no longer pink; set aside and keep warm. In same skillet, heat remaining oil. Cook bell pepper, squash and mushrooms until crisp-tender. In small bowl, combine wine, broth, lemon juice, cornstarch, Garlic Powder with Parsley and remaining Seasoned Salt; mix well. Add to skillet. Slowly bring just to a boil, stirring continuously. Cook on low for 1 minute

Wine Pairing: Black Swan Cabernet Sauvignon