Prep 20 mins
Cook 25 mins
Here is another good one from my new book, Love Notes to Our Moms. I have tried this one and it is so good. Fixed with pasta and some French bread. It's out of this world.
- 4 boneless skinless chicken breast halves, defatted
- 1⁄2 cup all-purpose flour
- 2 tablespoons parmesan cheese, grated
- 3 teaspoons olive oil
- 2 teaspoons butter
- 1 tablespoon garlic, minced
- 1⁄3 cup white wine
- 1 tablespoon capers
- 1 teaspoon lemon peel
- 2 tablespoons lemon juice
- 1⁄4 cup chicken stock
- 1⁄4 teaspoon salt
- 1 pinch ground black pepper
- 2 cups angel hair pasta, cooked
- 2 tablespoons fresh parsley, freshly chopped
- With a meat mallet, pound chicken breast to 1/2 inches thick.
- In a small bowl, combine flour and cheese.
- Dredge both sides of chicken breast in flour mixture.
- In a large sauté pan, sauté chicken breasts in 1 teaspoons olive oil for 3-5 minute on each side or until cooked through.
- Remove from pan.
- Heat butter and remaining olive oil together over medium-low heat. Add garlic and cook 1 minute.
- Add wine and simmer for about 3 minute or until wine is evaporated. Add remaining ingredients except salt, pepper and parsley.
- Simmer sauce for 5 more minute.
- Add salt and pepper.
- Serve over chicken breast with 2 tablespoons sauce and 1/2 cup cooked angel hair pasta and parsley.
Oh man! this is a fantastic Scaloppine! I've made a million different variations of this dish over the last several years and this is by far my favorite. I personally loved the strong lemon flavor and like that it doesn't call for a ton of butter like many other recipes do. I will most definitely be making this again and again. Thanks GertC!
Loved the chicken, but not crazy about the sauce, the lemon flavour overpowered every thing else. Sorry we ended up scraping the sauce off. I love the idea of the sauce and will make it again, but with about half of the lemon juice or maybe just leave out the lemon zest. We did enjoy the chicken, lovely tender and moist.
I didn't have any problems with the chicken sticking to the pan (I used a non-stick skillet). I doubled the sauce but was concerned about the amount of liquid so I reduced the wine by only 3/4 as it cooked in the pan. The sauce was wonderful with the chicken but the lemon flavor was overpowering with the pasta. Overall, it was ok for our family but I will keep searching for a tastier lemon chicken recipe.