Lemon capers chicken scallopine
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Lemon capers chicken scallopine Preparation
Slice the chicken on its thickness and pound it thin with a mallet or rolling pin. Dip the chicken in the eggs, then cover with parmesan.
I needed to use two separate skillets, so, if your skillet is not big enough, divide between two skillets.
Melt the butter, add the crushed garlic. Put the chicken in, cook until brown under. Sprinkle basil. Flip over. Add lemon juice, capers & bacon. When chicken is cooked, add the cream. Flip to coat both sides. Serve & enjoy! Works great with a ceasar salad.
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