Ingredients
-
4
-
1/2
-
2
-
3
-
2
-
1
-
1/3
-
1
-
1
-
2
-
1/4
-
1/4
-
1
-
2
-
2
Directions
Sylvia’s Chicken Scaloppine, 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 , 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!
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Steps
|
1
Done
|
With a Meat Mallet, Pound Chicken Breast to 1/2 Inches Thick. |
|
2
Done
|
in a Small Bowl, Combine Flour and Cheese. |
|
3
Done
|
Dredge Both Sides of Chicken Breast in Flour Mixture. |
|
4
Done
|
in a Large Saut Pan, Saut Chicken Breasts in 1 Teaspoons Olive Oil For 3-5 Minute on Each Side or Until Cooked Through. |
|
5
Done
|
Remove from Pan. |
|
6
Done
|
Heat Butter and Remaining Olive Oil Together Over Medium-Low Heat. Add Garlic and Cook 1 Minute. |
|
7
Done
|
Add Wine and Simmer For About 3 Minute or Until Wine Is Evaporated. Add Remaining Ingredients Except Salt, Pepper and Parsley. |
|
8
Done
|
Simmer Sauce For 5 More Minute. |
|
9
Done
|
Add Salt and Pepper. |
|
10
Done
|
Serve Over Chicken Breast With 2 Tablespoons Sauce and 1/2 Cup Cooked Angel Hair Pasta and Parsley. |
