Recipes
Cooking
Browse:
Advanced Search
My Recipe Box
May We Recommend
Baked Firecracker Chicken Breasts
View More >
My Shopping List
+ Add to Shopping List
Cook's Tools
Cooking Measurements
Wine Pairings
Cooking Terms
Bake, Broil or Grill?
My Recipe Box
Recipes
Shopping List
Chicken Scaloppine with Lemon and Capers
Serves 2 |
Add to My Recipes +
Add to My Menu +
Print this Recipe
|
Full Screen View
Ingredients:
| 2 chicken breasts, boneless and skinless |
| Salt and freshly ground pepper, to taste |
| Flour, for dredging |
| 4 tbsp olive oil |
| Juice of 1 lemon |
| 3 -4 sprigs thyme, finely chopped |
| 1 -1 1/4 cups chicken stock |
| 2 tbsp capers |
| 1 tbsp butter |
| 1 tbsp freshly grated lemon zest |
Directions:
- Cut the Mary's chicken breasts in half lengthwise, lightly pound to even 1/2-inch thickness. Season chicken with salt and pepper and then dredge in flour. Shake off any excess flour.
- In a large fry pan, heat the olive oil over high heat. When oil is hot, fry chicken until golden brown on each side, about 2 minutes per side. Deglaze the pan with lemon juice and cook until almost all the juice has evaporated. Add chicken stock. Reduce heat to medium and cook chicken until no longer pink and just cooked through, about 5 to 7 minutes. Remove chicken from pan and keep warm.To finish the sauce: Add chopped thyme and capers to pan. If pan looks dry, add a little more chicken stock. Gently whisk in the butter. Pour sauce over chicken. Finish with freshly grated lemon zest.
| Course: | Dinner |
The Tastiest Dishes for the Best Championship Games
Grab your brackets, invite your buddies, and don't forget the snacks! College Basketball's shining moment is finally here and we have a spread fit for the Big Dance, with sliders, quesadillas, and the ultimate dips! View Recipes >
Slow Cooked, Savory Dishes For A Relaxing Day
Hearty, rich and flavorful, that's what makes comfort food the best. Everything that's delicious collected one one place. View Recipes >
