Chicken scallops saute

Yield: 6 Servings

Measure Ingredient
12 Single chicken breasts; boned and skinned
Salt
Pepper
Flour for dredging
3 Eggs; beaten
½ pounds Butter
2 Lemons;juice of
Chopped fresh parsley

Place chicken breasts one at a time on a large sheet of waxed paper.

Sprinkle w/ a few drops of water & cover w/ another sheet of waxed paper.

Pound flat w/ a meat mallet or the flat of a cleaver. Cut into medallions.

Sprinkle the chicken w/ salt & pepper. Dredge in flour & dip in beaten eggs. Melt a little of the butter in a pan over medium-high heat & saute chicken until golden brown on both sides, adding more butter as needed.

Remove chicken to heated platter, reserving the pan butter. Add the lemon juice to the butter in the pan. Whisk over low heat until reduced to a thin sauce consistency. Pour over chicken. Garnish with chopped parsley.

THE IMPECCABLE PIG

E. INDIAN SCHOOL RD.;SCOTTSDALE WINE: J. PHELPS CHARDONNAY, 1979 From the <Micro Cookbook Collection of American recipes>, downloaded from Glen's MM Recipe Archive, .

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