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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
Submitted by Mrs Measurement - Arlington, VA Jan 26, 2013
15 min 30 min 45 min
Chicken Scallopine with Lemon and Caper Sauce


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