Monday, August 22, 2011
This was very tasty and a winner in our book. We did make it in half as its just us two but recipe is for 4.
4 chicken cutlets pounded thinly into scallopin
salt and pepper
flour for dredging
6 Tablespoons extra virgin olive oil
6 tablespoons butter
2 cloves garlic
10 green olives(we left this out)
1/2 cup dry white wine
1 cup chicken broth
2 Tablespoons chopped Italian parsley
Squeeze juice from one and half of the lemons and reserve. Cut remaining half in very thin slices removing seed and set aside.
Season chhicken with salt and pepper. Dredge in flour and place in heated 3 tablespoons oil and 2 tablespoons butter on medium heat. Place as many pieces of chicken with out touching and cook until golden brown. Approximately 3 minutes flip and cook on other side, remove and drain on paper towel
Wipe fat up with paper towels and add remaning olive oil and butter. Scrape bits from bottom of pan add sliced garlic and lemon juice to skillet. Cook till garlic is golden brown. Add capers and olives stiring for about 4 minutes. Pour in wine and bring to a boil. Cook until wine is reduced by half. Add chicken stock and boil until slightly syrupy. Return chicken and coat with sauce add parsley and swirle into sauce.
Add to plate with sauce spooned over chicken and slice of lemon on top