Capered Chicken Scallopini
Rating:
★★★★★ 1 vote5
Serves:
4
Ingredients
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4chicken breasts, boneless and skinless
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2 Tbspbutter, divided
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2 Tbspoil, divided
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1 lbmushrooms, sliced
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·flour
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1/4 cdry sherry
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14-1/2 ozcan chicken broth
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1/2 cwater
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1/4 clemon juice
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1/4 cdrained capers
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·salt & pepper to taste
How to Make Capered Chicken Scallopini
- Between waxed paper or in a large plastic bag, pound chicken breasts to 1/8-inch thickness & set aside.
- 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.
- Dust chicken cutlets with flour and saute in remaining butter and oil, 3-5 minutes, turning once. Remove chicken cutlets to platter with mushrooms.
- Stir in additional teaspoon flour into skillet. Stir in sherry, then broth, water and leamon juice. Simmer 5 minutes.
- Stir in mushrooms, chicken and capers. Season with salt and pepper. SImmer to heat through. To serve, garnish with parsley and lemon.
