Sunday, September 25, 2016
Lemon Chicken Scallopine
This was one of my Aunt Alice's recipes. I'm still sorting through recipes and found a few that I thought I lost. The page is very faded and torn but I managed to get the ingredients and added my own directions.
2 lbs chicken breasts, 1/4" thick
1/2 c all-purpose flour *
1 clove garlic - minced
1/4 c butter or margarine- melted
2/3 cup chicken broth
2 tablespoons lemon juice
1 tablespoon flour (* taken from the 1/2 cup before you coat the chicken)
2 lemon slices
Place a chicken breast on cutting board and using a very sharp knife cut the breast in half. Using a meat mallet, pound the butterflied chicken breast until it's an even thickness.
Place 1/2 cup flour into a shallow dish, and dredge each chicken breast on both sides with flour. Melt the garlic & butter in a large skillet over medium heat and cook each chicken breast until golden brown on both sides, 6 to 8 minutes per side. Remove the chicken breasts to a platter, and keep warm.
Stir in lemon juice, chicken broth and 1 tablespoon flour into the pan where you browned the chicken.Whisk everything making sure flour is incorporated . Reduce to a simmer.
My sauce was somewhat thick and if you want a thinner sauce add more liquid.
Remove the chicken breasts to plates, and serve the sauce over the chicken. Garnish each serving with a lemon slice.