Sylvia's Chicken Scaloppine |
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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 4 |
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Here is another good one from my new book, Love Notes to Our Moms. I have tried this one and it is so good. Fixed with pasta and some French bread. It's out of this world. Ingredients:
4 boneless skinless chicken breast halves, defatted |
1/2 cup all-purpose flour |
2 tablespoons parmesan cheese, grated |
3 teaspoons olive oil |
2 teaspoons butter |
1 tablespoon garlic, minced |
1/3 cup white wine |
1 tablespoon capers |
1 teaspoon lemon peel |
2 tablespoons lemon juice |
1/4 cup chicken stock |
1/4 teaspoon salt |
1 pinch ground black pepper |
2 cups angel hair pasta, cooked |
2 tablespoons fresh parsley, freshly chopped |
Directions:
1. With a meat mallet, pound chicken breast to 1/2 inches thick.
2. In a small bowl, combine flour and cheese.
3. Dredge both sides of chicken breast in flour mixture.
4. In a large sauté pan, sauté chicken breasts in 1 teaspoons olive oil for 3-5 minute on each side or until cooked through.
5. Remove from pan.
6. Heat butter and remaining olive oil together over medium-low heat. Add garlic and cook 1 minute.
7. Add wine and simmer for about 3 minute or until wine is evaporated. Add remaining ingredients except salt, pepper and parsley.
8. Simmer sauce for 5 more minute.
9. Add salt and pepper.
10. Serve over chicken breast with 2 tablespoons sauce and 1/2 cup cooked angel hair pasta and parsley.
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