Ingredients:
6 boned & skinned chicken breast halves
2 tablespoons olive oil
4 tablespoons (1/2 stick) unsalted butter
Salt & pepper
2 to 3 tablespoons fresh squeezed lemon juice
1 to 2 teaspoons drained capers
2 tablespoons minced fresh parsley
Thin lemon slices for garnish
Parsley leaflets, preferably flat-leafed Italian type, for garnish. |
Instructions:
Leave small breasts whole, slice thicker ones in half horizontally. Place breast peices between 2 sheets of waxed paper and pound with a mallet or other flat instrument to a uniform thickness of about 1/8 inch. Set aside.
Heat the oil & 2 tablespoons of the butter in a saute pan or skillet over medium-high heat. Add chicken scallops and saute, turning once, until browned, about 4 to 5 minutes total cooking time.
Remove chicken to a warm platter, season to taste with salt & pepper & reserve.
Add the lemon juice and capers to the pan and heat, scraping the bottom of the pan with a wooden spoon to loosen browned bits. Add the remaining 2 tablespoons of butter and stir until melted. Stir in the minced parsley and pour the sauce over the scallops. Garnish with lemon slices and parsley leaflets. |