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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 4 |
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I got this from Dining with the Dutchess. This recipe also works with veal or turkey scallops. Ingredients:
1 tablespoon all-purpose flour |
1/4 teaspoon salt |
1/4 teaspoon black pepper |
2 teaspoons olive oil |
1/2 cup chicken broth |
2 tablespoons lemon juice |
1 tablespoon flat leaf parsley (chopped) |
1 tablespoon capers (rinsed & drained) |
16 ounces chicken breasts (pounded 1/4-inch thick) |
1 lemon (garnish) |
Directions:
1. ON a sheet of wax paper, combine the flour, salt and pepper. Coat one side of each chicken scallop with the flour mixture.
2. In a nonstick skillet, heat oil. Add the chicken, floured-side down; cook until lightly browned and cooked through, about 1 minute on each side; transfer to a plate.
3. In the skillet, mix the broth, lemon juice, parsley, and capers; bring to a boil.
4. Cook until the liquid is reduced to about 1/3 cup, about 2 minutes.
5. Return the chicken and any accumulated juices to the skillet; cook until just heated through, 1-2 minutes.
6. Serve, garnished with lemon slices.
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