pat's Recipe

Scallopini Chicken Piccata

Category: Poultry

1 lb boneless, skinless chicken breasts,
thinly sliced
1/4 cup all-purpose flour
salt and pepper, to taste
3 Tbsp butter
3 Tbsp olive oil
1/4 cup dry white wine
3 Tbsp lemon juice
lemon slices
finely chopped flat-leaf parsley

Trim chicken breasts of fat and pound on a cutting board with a mallet or heavy skillet to 1/4-inch thickness.
Place flour in a shallow dish and season with salt and black pepper. Add chicken and lightly coat with the flour mixture.
In a large heavy skillet, melt butter in oil over medium-high heat until sizzling hot. Add chicken to skillet and cook 2 to 3 minutes per side or until exterior is browned and meat is no longer pink. Remove chicken from skillet and keep warm.
Pour about half the fat out of the skillet. Add wine, scraping up the browned bits as it cooks down. Remove skillet from heat and stir in lemon juice. Return chicken to skillet and coat with the sauce. Serve immediately, pouring pan juices over the chicken. Garnish with lemon slices and parsley, if desired.

serves 4