Total Time
35mins
Prep 15 mins
Cook 20 mins

I got this from Dining with the Dutchess. This recipe also works with veal or turkey scallops.

Ingredients Nutrition

Directions

  1. ON a sheet of wax paper, combine the flour, salt and pepper. Coat one side of each chicken scallop with the flour mixture.
  2. In a nonstick skillet, heat oil. Add the chicken, floured-side down; cook until lightly browned and cooked through, about 1 minute on each side; transfer to a plate.
  3. In the skillet, mix the broth, lemon juice, parsley, and capers; bring to a boil.
  4. Cook until the liquid is reduced to about 1/3 cup, about 2 minutes.
  5. Return the chicken and any accumulated juices to the skillet; cook until just heated through, 1-2 minutes.
  6. Serve, garnished with lemon slices.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a