This recipe is great for pork cutlets as well as chicken. Just cut 'em thin and pound to tenderize. Saute quickly to not overcook. The sauce can be flavored with marjoram or tarragon, sage or oregano. Buttery rich, select a wine that will cut through: a vanilla oaked chardonnay would be great.
NOTE: Frequent preparation has convinced me that "scallopini" type slices make a better dish. This change is to create thinner chicken fillets
Slice each breast halve horizontally into two pieces about 1/2 inch thick. Place each fillet between 2 sheets of heavy-duty plastic wrap; pound to 1/8 to 1/4-inch thickness using a meat mallet. Place flour, salt & pepper and chicken in a plastic bag, and shake to coat (one at a time). Remove the chicken, shaking off excess flour and place on a plate to air dry about 10 minutes.
Heat butter and oil in a large skillet over medium-high heat. Add chicken, and cook for 3 minutes on each side or until browned. Remove chicken from pan; keep warm. Repeat adding more butter and oil as necessary. Reduce remaining fat in skillet to 2 tablespoons
Add to skillet: broth,white wine, marjoram and boil till reduced by half scraping pan to loosen browned bits.. Reduce heat, stir in 1/4 cup lemon juice, capers, 1 1/2 tablespoons of parsley and garlic to pan. Cook for 2 minutes, add butter and stir until slightly thick. Sprinkle with salt and pepper to taste. Turn temperature to low and return chicken to pan to coat and heat through, 2 to 3 minutes.
Serve chicken over pasta. Top with sauce; sprinkle with 1/2 Tbs. parsley and thinly sliced lemon.
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|Serving Size: 1 (353g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 308 (52%)|
|Amt Per Serving||% DV|
|Total Fat 34.2g||46 %|
|Saturated Fat 12.6g||63 %|
|Monounsaturated Fat 12.8g|
|Polyunsanturated Fat 5.8g|
|Cholesterol 206.3mg||63 %|
|Sodium 492mg||17 %|
|Potassium 680.3mg||18 %|
|Total Carbohydrate 11.2g||3 %|
|Dietary Fiber 1.8g||7 %|
|Sugars, other 9.5g|
|Protein 57.2g||82 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 590
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