Chicken Scaloppine With Basil Sauce
|Whole chicken breast||1 , boned and skinned|
|Fresh lemon juice||1 1⁄4 Cup (20 tbs)|
|Unsalted butter||3 Tablespoon|
|Freshly ground black pepper||To Taste|
|Dry white wine||1 Tablespoon (Such As Italian Gavi)|
|Water||1⁄4 Cup (4 tbs)|
|Heavy cream||1⁄4 Cup (4 tbs)|
|Finely chopped fresh basil||1⁄4 Cup (4 tbs)|
|Basil leaves||4 (For Garnish)|
Cut the chicken breast in half. Flatten with a mallet to 1/8" thickness.
Place chicken in a shallow dish and pour lemon juice over it. Turn to coat well and marinate for 15 minutes.
Melt 1 tablespoon of the butter in a large skillet over medium heat. Drain chicken, reserving lemon juice. Season chicken with salt and pepper and add to skillet. Cook for 3 minutes on each side, or until just firm to the touch.
Transfer to a serving plate and keep warm.
Add the reserved lemon juice to the skillet, stir in the wine and the water. Bring the mixture to a boil over moderate heat. Lower heat, stir, and simmer for 1 minute.
Pour in cream, caper and any juices that have accumulated on chicken plate. Bring to a boil, cook for 2 minutes, until slightly thickened. Remove from heat and whisk in remaining 2 tablespoons of butter. Fold in basil and warm through.
Arrange chicken on individual plates. Spoon sauce over cutlets. Garnish with small fresh basil leaves.
Wine: Italian Gavi