Chicken Scallopine - EASY

Terrie Hoelscher

By
@Blessed1

I've made this recipe so many times over the years, and it is simple and delicious. I had to go look up the recipe in an OLD recipe notebook where I have all my old hand-written recipes, to get the amounts, because I haven't actually looked at it in so long.


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Comments:

Serves:

4

Prep:

5 Min

Cook:

25 Min

Ingredients

4
chicken breast halves, skinless and boneless
4 Tbsp
flour
3 Tbsp
butter, divided usage
1 Tbsp
cooking oil
1/8 tsp
pepper
1 tsp
low sodium chicken bouillon
1/4 c
boiling water
2 Tbsp
lemon juice
lemon slices, for garnish

Directions Step-By-Step

1
On a hard surface, pound breast halves with a meat mallet until they are about 1/4" thick. (NOTE: to avoid the mess and spatter the breasts make, I use a heavy plastic bag to put the breasts in, then pound them thru the bag. Throw the bag away when done. Hint: I save the plastic bags that are inside cereal boxes for this; they're good and sturdy for this purpose).
2
Place flour in a shallow dish. Dredge the chicken in the flour; coat lightly.
3
In a skillet, put 1 Tbsp. butter and 1 Tbsp. oil. Heat 'til butter is melted and skillet is med hot.
4
Add two pieces of the chicken, cook about 4 minutes on each side, until golden brown. Don't overcook them; they should be a pretty golden color.
5
Remove the chicken from the pan to a platter, and set aside; cover and keep warm. Repeat the above procedure with the remaining two chicken breasts, using another Tbsp. of butter to freshen the pan.
6
Remove second batch of chicken breasts to the platter, and keep warm. Season chicken breasts with a light sprinkle of pepper (you can season with salt here, if you desire, but I leave it out, as there is already sodium in the bouillon in the next steps).
Turn heat to LOW.
7
In a glass measuring cup, dissolve the bouillon in the 1/4-cup boiling water. Add the bouillon broth to the pan drippings, along with the lemon juice. Cook over LOW heat, stirring constantly until the pan is deglazed.
8
Add the final Tbsp. of butter and stir until melted. This will thicken the glaze a little bit.
9
Return the chicken to the pan, making sure to coat each peace with the lemon/bouillon glaze. Heat thoroughly.
10
Serve with thin lemon slices for garnish.

About this Recipe

Course/Dish: Chicken, Seafood
Regional Style: Italian
Other Tag: Quick & Easy