Recipe of the Week: Tilapia Scallopine

We love the Pioneer Woman's Chicken Scallopine so much we decided to see how it would taste using tilapia as a slightly healthier option.  We really like this and eat it as often as I will allow (Albert would eat it everyday if he could).  We halved the recipe and made some changes to make it gluten free.

  • White Rice/Quinoa Spaghetti
  • 2 Tilapia Filets
  • Salt And Pepper, to taste
  • Jules Gluten-Free Flour
  • 1 Tablespoons Olive Oil
  • 2 Tablespoons Butter
  • 6 ounces, weight White Mushrooms, Sliced Thin
  • 1/2 cup Dry White Wine
  • 1/2 Lemon
  • 1/4 cup Half-and-Half
  • 1/2 teaspoon (heaping) Capers

  1. Salt and pepper both sides of the tilapia, then dredge in flour. Heat butter and olive oil in a large skillet over medium heat. Fry chicken breasts until golden brown. Remove to a plate and set aside.
  2. Throw mushrooms into the pan and stir. Immediately pour in wine, and then squeeze juice of lemon. Stir to deglaze the pan, and then cook vigorously for 1 minute, until sauce reduces.
  3. Pour in cream and stir, then add capers and parsley and stir. Turn off heat. Stir and add salt and pepper to taste. Don’t under salt!
  4. Place rice/pasta and chicken on a platter and top with every last drop of sauce. Generously sprinkle Parmesan Cheese over the top. 


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