Chicken Scallopini
Ingredients
- ½ cup all-purpose flour
- ¼ cup butter, softened
- 1 clove garlic, pressed
- 2 skinless, boneless chicken breast halves
- salt and ground black pepper to taste
- 4 ounces sliced mushrooms
- ¼ cup white wine
- 2 tablespoons chicken-flavored demi-glace, or to taste
- 2 tablespoons lemon juice
- 20 capers, or to taste
- 1 teaspoon chopped fresh parsley, or to taste
- 2 lemon slices
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Instructions
- Place flour into a shallow dish. Mix butter and garlic together in a small bowl until well combined.
- Use a very sharp knife to slice horizontally through the thick part of each chicken breast to about 1/2 inch from the thinner edge; be careful not to cut all the way through. Open each breast like a book and place onto a work surface. Gently pound each breast to a uniform thickness, then dredge on both sides with flour.
- Melt garlic butter in a large skillet over medium heat until it stops foaming. Add chicken and cook until golden brown, 6 to 8 minutes per side. Season with salt and pepper. Remove to a platter and cover to keep warm.
- Cook mushrooms in remaining butter in the skillet until beginning to turn brown at the edges, 5 to 7 minutes. Stir in wine, demi-glace, lemon juice, and capers. Reduce the heat to a simmer, season with salt and pepper, and stir in parsley.
- Transfer chicken to plates and spoon sauce over top. Garnish with lemon slices.
Source
Original recipe: View Original