Recipe of Gordon Ramsay Chicken Scallopine with Verjuice, Capers and Asparagus

Hey everyone, it’s Louise, welcome to our recipe page. Today, I will show you a way to make a distinctive dish, chicken scallopine with verjuice, capers and asparagus. One of my favorites. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

Chicken Scallopine with Verjuice, Capers and Asparagus is one of the most popular of recent trending meals on earth. It is simple, it’s quick, it tastes yummy. It’s appreciated by millions every day. Chicken Scallopine with Verjuice, Capers and Asparagus is something that I have loved my entire life. They are fine and they look fantastic.

To get started with this recipe, we must first prepare a few components. You can have chicken scallopine with verjuice, capers and asparagus using 10 ingredients and 10 steps. Here is how you cook that.

The ingredients needed to make Chicken Scallopine with Verjuice, Capers and Asparagus:

1. Prepare 800 g chicken breast
2. Get 2 tbs olive oil
3. Take 2 garlic cloves, crushed
4. Get 1/3 cup verjuice
5. Make ready 1 cup chicken stock
6. Prepare 1 1/2 tbs small capers, drained
7. Get 60 g soft butter, chopped
8. Get 2 ts ee b chopped chives
9. Make ready 650 g baby potatoes
10. Make ready 1 1/2 bunch asparagus, trimmed

Steps to make Chicken Scallopine with Verjuice, Capers and Asparagus:

1. Use a sharp knife cut the chicken breast in half horizontally. Place a chicken fillet between 2 pieces of plastic wrap and gently pound with a meat mallet or rolling pin until 1 cm thick. Repeat with remaining fillet.
2. Season chicken with salt and pepper.
3. Heat the oil in a frying pan over high heat. Add the chicken and cook for 1 1/2 minutes each side or until golden brown and cooked through. Transfer to a plate and cover with foil. Repeat with remaining chicken.
4. Add the garlic to pan and cook, stiring for 30 second until aromatic. Add the verjuice and cook, stiring for 2 minutes or until reduced by half and thickened slightly.
5. Remove pan from the heat and stir in the butter and chive.
6. Meanwhile, cook potatoes in a meduin saucepan of boiling water for 7 minutes or until the potatoes are almost tender.
7. Add asparagus and cook for 2 minutes until asparagus tender. Drain well.
8. Add chicken, asparagus and potatoes to sauce, toss to coat.
9. Divide between serving plates and drizzle with extra sauce.
10. Enjoy

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