Berkshire— Last weekend Francesco returned from a visit to his hometown of Imola in northern Italy. For so many of us, we go home for family and we stay for the food. There is a distinctive pleasure and comfort that comes from revisiting the meals we first shared around the table where we grew up. I asked for a recipe that would tell me everything I needed to know about his trip home. Consoling, bright, and just what he needed after months of hard work, Chicken Scallopini, one of his favorite simple dishes from Italy, somehow says it all.
Chicken Scallopini
2 skinless deboned chicken breasts, sliced thin
1 cup flour or rice flour
2 tablespoons butter or oil
2 medium lemons, juiced
3 tablespoons parsley, chopped
1 1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon dried onion powder
2 cups chicken stock
1/2 cup white wine
Preheat the oven to 350 degrees.
Season the flour with salt, pepper, and dried onion. Coat the thin-sliced chicken breasts with this mixture.
Add oil to the hot pan. Place the coated chicken in the pan and brown each side.
Add the wine and let cook for a few minutes so the alcohol evaporates.
Add the lemon juice and chicken stock.
Transfer to the oven for 15 minutes.
Remove the chicken from oven, top with fresh chopped parsley and capers.
Serve with any sides that bring you comfort.
