Chicken scallopine- dgp

6 Servings

Ingredients

Quantity Ingredient
3 eaches Whole breasts chicken
½ cup All-purpose flour
1 teaspoon Salt
½ teaspoon Pepper
3 tablespoons Butter
1 each Whole Squeeze lemon juice
¼ cup Chopped parsley
1 cup White Wine
2 tablespoons Capers
3 tablespoons Virgin Olive Oil

Directions

Bone and pound chicken breasts. In a bowl mix flour, salt and pepper.

Dip cutlets in mixture and press firmly to coat. Shake off excess.

Chill. In a large skillet heat butter until it sizzles. Saute' cutlets, 3 or 4 at a time, 2-3 minutes per side. Drain on paper towels and keep warm until all are cooked. Stir lemon juice and wine into drippings and scrape bottom to loosen particles. Heat but don't boil. Add capers. Spoon pan juices over cutlets on serving platter and sprinkle with chopped parsley. This dish tastes especially good served with Fettucine and garnished with slice lemon twists and watercress.

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