capered chicken scallopini
(1 RATING)
Found this recipe in our local paper and have enjoyed making it.
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prep time
cook time
method
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yield
4 serving(s)
Ingredients
- 4 - chicken breasts, boneless and skinless
- 2 tablespoons butter, divided
- 2 tablespoons oil, divided
- 1 pound mushrooms, sliced
- - flour
- 1/4 cup dry sherry
- 14-1/2 ounces can chicken broth
- 1/2 cup water
- 1/4 cup lemon juice
- 1/4 cup drained capers
- - salt & pepper to taste
How To Make capered chicken scallopini
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Step 1Between waxed paper or in a large plastic bag, pound chicken breasts to 1/8-inch thickness & set aside.
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Step 2In 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.
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Step 3Dust chicken cutlets with flour and saute in remaining butter and oil, 3-5 minutes, turning once. Remove chicken cutlets to platter with mushrooms.
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Step 4Stir in additional teaspoon flour into skillet. Stir in sherry, then broth, water and leamon juice. Simmer 5 minutes.
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Step 5Stir in mushrooms, chicken and capers. Season with salt and pepper. SImmer to heat through. To serve, garnish with parsley and lemon.
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