capered chicken scallopini
(1 rating)
No Image
Found this recipe in our local paper and have enjoyed making it.
(1 rating)
yield
4 serving(s)
Ingredients For capered chicken scallopini
-
4chicken breasts, boneless and skinless
-
2 Tbspbutter, divided
-
2 Tbspoil, divided
-
1 lbmushrooms, sliced
-
flour
-
1/4 cdry sherry
-
14-1/2 ozcan chicken broth
-
1/2 cwater
-
1/4 clemon juice
-
1/4 cdrained 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.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
ADVERTISEMENT