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Chicken Scaloppine Recipe

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This recipe for Chicken Scaloppine, by , is from The O'Leary Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Karen Jewell O'Leary

Category:
Category:

Ingredients:  
Ingredients:  
2 whole chicken breasts (4 halves), skinned and boned
3 tablespoons vegetable oil
2 cups all-purpose flour
2 teaspoon salt
1/8 teaspoon black pepper
3 tablespoons butter or margarine
Grated rind of 1 lemon
2 cloves garlic, peeled and minced
1/3 cup minced parsley
2 cup chicken broth

Directions:
Directions:
1. Lay each half chicken breast on the work surface, place your hand flat over it, and, cutting parallel to your hand, slice the breast in two.

2. Heat the oil in a heavy 9- or 10-inch skillet over moderately high heat. In a shallow dish, combine the flour, salt, and pepper. Press the chicken into the flour mixture, coating the pieces on both sides. Shake off any excess flour. Place half the pieces in the skillet and brown them for 1 minutes on each side. Remove the breasts to a warm platter. Cook the remaining breasts the same way.

3. Add the butter to the skillet, along with the lemon rind, garlic, and parsley. Add the chicken broth, scraping up any brown bits stuck to the skillet. Bring the liquid to a boil and let it cook until it thickens slightly.

4. Return the breasts to the pan, along with any accumulated juices, and coat with the sauce. Serve with green beans and potatoes or rice.

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
20 minutes
Personal Notes:
Personal Notes:
Scaloppine should be made at the last minute, so make sure your vegetables are ready to serve when you begin the chicken. And because this recipe moves quickly from step to step, you should also have all the ingredients ready before you begin.

 

 

 

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