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"I don't think America will have really made it until we have our own salad dressing. Until then we're stuck behind the French, Italians, Russians and Caesarians."--Pat McNelis

Chicken Scaloppini Recipe

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This recipe for Chicken Scaloppini is from The Lawson Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
2 chicken breasts
Salt and freshly ground pepper, to taste
Flour for dredging
4 T. olive oil
Juice of 1 lemon
3-4 sprigs thyme, finely chopped
1-1 1/4 c. chicken stock
2 T. capers
1 T. butter
1 T. freshly grated lemon zest

Directions:
Directions:
Cut the chicken breasts in half length-wise, lightly pounded to even 1/2 inch thickness. Season chicken with salt and pepper, then dredge in flour.

In a large fry pan, heat olive oil over high heat. When oil is hot, fry chicken until golden brown on each side, about 2 min per side. Deglaze the pan with lemon juice and cook until almost all the juice has evaporated. Add chicken stock. Reduce heat to medium and cook chicken until no longer pink and cook through, about 5-7 min. Remove chicken from pan and keep warm.

Sauce: Add chopped thyme and capers to the pan of liquid. If needed, add a little chicken stock. Gently whisk in the butter. Pour sauce over chicken. Finish with grated lemon zest.

Number Of Servings:
Number Of Servings:
2
Preparation Time:
Preparation Time:
under an hour
Personal Notes:
Personal Notes:
I tripled this recipe and made it for the crowd. Delicious and Warren got his beloved capers!

 

 

 

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