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Chicken Scallopine

Cool.Cook's picture
  Whole chicken breasts 2 , boned, skinned and halved
  Flour 3 Tablespoon
  Salt To Taste
  Freshly ground black pepper To Taste
  Virgin olive oil 1 1⁄2 Tablespoon
  Butter 1 Tablespoon
  Dry white wine 1⁄4 Cup (4 tbs) (Such As French Blanc De Blanc)
  Lemon 1 , thinly sliced
  Capers 2 Teaspoon

Pound chicken breasts with mallet until very thin.
Mix flour with salt and pepper to taste. Dredge chicken breasts in flour mixture.
Combine oil and butter in a large skillet over medium-high heat. Brown chicken pieces quickly, about 3 minutes on each side. garnish as desired.
Pour off pan drippings. Add wine, lemon, and capers. Simmer for 10 minutes over low heat until tender.
Arrange chicken on a warm platter. Garnish with lemon peel roses.

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