Chicken Scaloppine with Lobster Sauce
Region: Italy
Category: Fowl
Season: Any
Difficulty: Easy and Quick

This recipe is my quick 'n' easy version of a more complicated Venetian duck preparation.  However, for real quick and easy you'll need to buy cooked lobster meat usually available at fish stores.  Ask the butcher to pound the chicken as thin as a veal scaloppine or do it yourself between two sheets of wax paper with a mallet or side of a heavy cleaver.  The chicken is seared quickly to golden brown and the lobster sauce is prepared separately.  A simply steamed vegetable is a perfect accompaniment.

[photo: Clifford A. Wright]

Yield: Makes 4 servings
Preparation Time: 20 minutes

4 boneless and skinless chicken breast halves (about 1 1/2 pounds total), pounded to 1/4-inch thickness

Salt and freshly ground black pepper to taste

All-purpose flour for dredging

6 ounces cooked lobster meat, very finely chopped

4 tablespoons red wine vinegar

1/2 cup finely chopped fresh parsley

1 cup extra-virgin olive oil

6 garlic cloves, 4 finely chopped and 2 crushed

1. Lay the chicken breasts flat and salt and pepper to taste.  Dredge in flour, shaking off any excess and set aside.

2. In a bowl, mix together the lobster, vinegar, and parsley and set aside.

3. In a small skillet, heat half the olive oil over medium-high, then cook the chopped garlic until sizzling, stirring, about 1 minute.   Add the lobster, vinegar, and parsley and cook for 4 minutes, stirring frequently.  Correct the seasoning and keep warm off the burner. 

4. In a large skillet, heat the remaining olive oil over medium-high heat, then cook the crushed garlic until they begin to turn light brown.  Remove and discard the garlic.  Add the floured chicken breasts and cook until golden, about 3 minutes.  Turn with a spatula and cook the other side until golden, 3 more minutes.  Remove the breasts to a platter and spoon the lobster sauce over them.  Serve immediately.

Variation: 

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Posted: 12/14/2006