Capered Chicken Scallopini

Capered Chicken Scallopini

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Rene Palmer

By
@slinky789

Found this recipe in our local paper and have enjoyed making it.

Rating:

★★★★★ 1 vote

Serves:
4

Ingredients

  • 4
    chicken breasts, boneless and skinless
  • 2 Tbsp
    butter, divided
  • 2 Tbsp
    oil, divided
  • 1 lb
    mushrooms, sliced
  • ·
    flour
  • 1/4 c
    dry sherry
  • 14-1/2 oz
    can chicken broth
  • 1/2 c
    water
  • 1/4 c
    lemon juice
  • 1/4 c
    drained capers
  • ·
    salt & pepper to taste

How to Make Capered Chicken Scallopini

Step-by-Step

  1. Between waxed paper or in a large plastic bag, pound chicken breasts to 1/8-inch thickness & set aside.
  2. In a large skillet, heat 1T each butter & oil to sizzling. Add mushrooms and saute over medium heat until tender but still firm. Remove to a warm platter and set aside.
  3. Dust chicken cutlets with flour and saute in remaining butter and oil, 3-5 minutes, turning once. Remove chicken cutlets to platter with mushrooms.
  4. Stir in additional teaspoon flour into skillet. Stir in sherry, then broth, water and leamon juice. Simmer 5 minutes.
  5. Stir in mushrooms, chicken and capers. Season with salt and pepper. SImmer to heat through. To serve, garnish with parsley and lemon.

Printable Recipe Card

About Capered Chicken Scallopini

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



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