INGREDIENTS 4 Servings
4 each Chicken breasts, 5 - 6 ozs. boneless, skinless
1/2 cup Seasoned flour (flour seasoned with salt and pepper)
1/3 cup Cooking oil
2 tsp. Butter
1 tsp. Shallot, minced
1/3 tsp. Garlic, minced
1/4 cup Fresh tomato, diced
4 oz. Dry white wine
1/4 cup Chicken stock
1/2 cup Cream
squeeze Fresh lemon juice
1 tsp. Capers
to season Salt
to season Fresh ground black pepper
1/2 tsp. Fresh parsley, chopped


METHOD
1. Cut chicken breasts in half. Gently pound chicken breasts to achieve uniform thin slices or scaloppini approximately 1/8 inch thick. Preheat sauté pan over medium high heat. Lightly dredge chicken scaloppini in seasoned flour. Add oil to preheated sauté pan. Carefully add chicken scaloppini and sauté until golden brown on both sides and cooked through (approximately 3 -4 minutes on each side). Remove from pan and reserve, keeping warm. Drain excess oil from pan and return to heat.
2. Add butter, shallot, garlic capers and tomatoes. Sauté briefly, do not brown. Deglaze pan with white wine and reduce liquid by 1/2. Add chicken stock continue to simmer, reduce by ½. Add cream and bring to a simmer. Add squeeze of fresh lemon and simmer until sauce thickens. Season with salt and pepper. Stir in parsley. Place sautéed chicken scaloppini on warm plates or a serving platter and top with sauce. Serve with rice pilaf or buttered noodles.
 

 


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