Chicken Scallopine with Lemon and Caper Sauce
- 4 Boneless, Skinless Chicken Breasts, halved
- ¼ cup All Purpose Flour for dusting
- 1 tablespoon Olive Oil
- 3 small Shallots finely chopped
- 1 tablespoon Lemon Juice
- ¾ cup vegetable stock
- ¾ cup White Cooking Wine or Grape Juice
- 1 tablespoon Capers small brined
- 2 tablespoons Flat Leaf Parsley, finely chopped
- Salt, to taste
- Pepper, to taste
Gently pound the chicken breasts until about ½ inch thick (I pounded them between parchment paper).
Mix salt and pepper with flour and dust the chicken
Heat a large non-stick frying pan over high heat until very hot.
Heat the oil and brown the chicken about 1-2 minutes each side.
You will need to brown them in batches adding a tiny bit of oil each time.
Remove from the pan and the remaining oil.
Sauté the shallot until soft.
Add the lemon juice, stock and wine.
Reduce until halved, about 5 minutes.
Add the chicken back in along with the capers.
Cook for 5 minutes or until the chicken is cooked through and hot.
Sprinkle with chopped parsley before serving
Serves 4 People
Mix salt and pepper with flour and dust the chicken
Heat a large non-stick frying pan over high heat until very hot.
Heat the oil and brown the chicken about 1-2 minutes each side.
You will need to brown them in batches adding a tiny bit of oil each time.
Remove from the pan and the remaining oil.
Sauté the shallot until soft.
Add the lemon juice, stock and wine.
Reduce until halved, about 5 minutes.
Add the chicken back in along with the capers.
Cook for 5 minutes or until the chicken is cooked through and hot.
Sprinkle with chopped parsley before serving
Serves 4 People
Submitted by Jan 26, 2013
15 min 30 min 45 min
15 min 30 min 45 min
