Capered Chicken Scallopini
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
- 1Between waxed paper or in a large plastic bag, pound chicken breasts to 1/8-inch thickness & set aside.
- 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.
- 3Dust chicken cutlets with flour and saute in remaining butter and oil, 3-5 minutes, turning once. Remove chicken cutlets to platter with mushrooms.
- 4Stir in additional teaspoon flour into skillet. Stir in sherry, then broth, water and leamon juice. Simmer 5 minutes.
- 5Stir in mushrooms, chicken and capers. Season with salt and pepper. SImmer to heat through. To serve, garnish with parsley and lemon.
