Chicken Scaloppini

November 5, 2010 · by · 3 Comments
A short while ago I asked some of my friends to send me some of their favorite recipes. One of my friends, Katie, gave me her favorite chicken dish, Chicken Scaloppini. It is tried and true…a delicious recipe indeed! The light, buttery crust of the chicken pairs wonderfully with homemade lemon sauce. The sauce also tastes amazing on top of risotto! Enjoy! 
~Janelle
Thinly sliced chicken, butter, flour, oil, chicken broth, lemon, parsley and basil (salt and pepper)
Sprinkle chicken with salt and pepper and lay in flour- repeat on the other side.

Combine butter and oil and melt in pan on med-high heat.
Add seasoned/flour-coated chicken.
Brown on both sides
Set aside
Squeeze 2 Tbsp of juice from a lemon
In the pan the chicken was cooked in, add 2 tsp of flour to the leftover butter/oil and whisk into a paste then add chicken broth

Let thicken for about 5 mins 

Add lemon juice

Add parsley and basil

Pour sauce over chicken and ENJOY!

Chicken Scaloppini
(6 servings)

6 thinly sliced chicken breasts
2 Tbsp butter
2Tbsp oil
2 cups flour plus 2tsp
2 cups chicken broth
2 Tbsp lemon juice (from 1 lemon)
1Tbsp basil
1Tbsp parsley

Chicken:
Sprinkle chicken with salt and pepper. In a dish add 2 cups of flour- coat each chicken breast with flour. Melt butter and oil in a large pan on med-high heat. Add chicken and cook on each side until lightly browned and cooked through. Take chicken out of pan and set aside on dish.
Sauce:
Leave the remains in the pan you cooked your chicken in. Add 2 tsp of flour to make a paste, then add 2 cups of chicken broth. Let simmer for 5 mins or until it begins to thicken. Add lemon juice, basil and parsley.

Serve over risotto, rice or pasta! MMMMMmmmm!
Thanks for sharing Katie!

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Filed Under: Entrees ·

Comments

  1. ~Lindsey says:
    November 5, 2010 at 7:56 pm

    I'm going to make this for dinner tonight, It is almost the same as a lemon chicken recipe I have but just a couple of variations. TFS!!

    Reply
  2. suzel says:
    November 6, 2010 at 4:40 pm

    I try the recipe at lunch time but I use salmon scalop (and fish broth), it was very yummi.
    Children and husband love it!!!
    Blessings from France

    Reply
  3. Janelle Nehrenz says:
    November 6, 2010 at 8:21 pm

    Suzel, that sounds like a wonderful variation! Thanks for sharing!! Bless you!

    Reply

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