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Name: Chicken Scallops Saute
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 6
Cuisine: American
Ingredients: 3 Eggs beaten; 1/2 lb Butter; 12 Single chicken breasts;; Pepper; Flour for dredging; Chopped fresh parsley; Salt; 2 Lemons;juice of

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INGREDIENTS

3 Eggs ; beaten
1/2 lb Butter
12 Single chicken breasts;
Pepper
Flour for dredging
Chopped fresh parsley
Salt
2 Lemons;juice of

Servings

INSTRUCTIONS

Place chicken breasts one at a time on a large sheet of waxed paper. Sprinkle w/ a few drops of water & cover w/ another sheet of waxed paper. Pound flat w/ a meat mallet or the flat of a cleaver. Cut into medallions. Sprinkle the chicken w/ salt & pepper. Dredge in flour & dip in beaten eggs. Melt a little of the butter in a pan over medium-high heat & saute chicken until golden brown on both sides, adding more butter as needed. Remove chicken to heated platter, reserving the pan butter. Add the lemon juice to the butter in the pan. Whisk over low heat until reduced to a thin sauce consistency. Pour over chicken. Garnish with chopped parsley. THE IMPECCABLE PIG E. INDIAN SCHOOL RD.;SCOTTSDALE WINE: J. PHELPS CHARDONNAY, 1979 From the , downloaded from G Internet, G Internet.

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Chicken Scallops Saute

3 Eggs beaten
1/2 lb Butter
12 Single chicken breasts;
 Pepper
 Flour for dredging
 Chopped fresh parsley
 Salt
2 Lemons;juice of

Place chicken breasts one at a time on a large sheet of waxed paper.  Sprinkle w/ a few drops of water & cover w/ another sheet of waxed paper.  Pound flat w/ a meat mallet or the flat of a cleaver. Cut into medallions.  Sprinkle the chicken w/ salt & pepper. Dredge in flour & dip in beaten  eggs. Melt a little of the butter in a pan over medium-high heat & saute  chicken until golden brown on both sides, adding more butter as needed.  Remove chicken to heated platter, reserving the pan butter. Add the lemon  juice to the butter in the pan. Whisk over low heat until reduced to a thin  sauce consistency. Pour over chicken. Garnish with chopped parsley.    THE IMPECCABLE PIG    E. INDIAN SCHOOL RD.;SCOTTSDALE    WINE: J. PHELPS CHARDONNAY, 1979    From the <Micro Cookbook Collection of American recipes>, downloaded from  G Internet, G Internet.

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Nutrition

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Serving Size: 1 Serving (204g)
Recipe Makes: 6 Servings

Calories: 733
Calories from Fat: 664 (91%)

Amt Per Serving		% DV

	Total Fat 73.8g	98 %
	Saturated Fat 42.7g	214 %
	Monounsaturated Fat 20.7g
	Polyunsanturated Fat 4g
Cholesterol 691.3mg		213 %
Sodium 610.6mg		21 %
Potassium 190.3mg		5 %
Total Carbohydrate 3.6g		1 %
	Dietary Fiber 0.1g	0 %
	Sugars, other 3.5g
Protein 16.7g		24 %
Powered by: USDA Nutrition Database 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.

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Calories per serving: 733

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