Chicken Scallopine - EASY
- chicken breast halves, skinless and boneless
- 4 Tbsp
- 3 Tbsp
- butter, divided usage
- 1 Tbsp
- cooking oil
- 1/8 tsp
- 1 tsp
- low sodium chicken bouillon
- 1/4 c
- boiling water
- 2 Tbsp
- lemon juice
- lemon slices, for garnish
How to Make Chicken Scallopine - EASY
- 1On 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).
- 2Place flour in a shallow dish. Dredge the chicken in the flour; coat lightly.
- 3In a skillet, put 1 Tbsp. butter and 1 Tbsp. oil. Heat 'til butter is melted and skillet is med hot.
- 4Add 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.
- 5Remove 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.
- 6Remove 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.
- 7In 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.
- 8Add the final Tbsp. of butter and stir until melted. This will thicken the glaze a little bit.
- 9Return the chicken to the pan, making sure to coat each peace with the lemon/bouillon glaze. Heat thoroughly.
- 10Serve with thin lemon slices for garnish.