- 2 (8-ounce) chicken breasts, boneless and skinless
- Salt and pepper
- 2 tablespoons clarified butter, or olive oil
- 2 tablespoons dry white wine
- 1 cup chicken broth
- 2 lemons, juiced
- 1 tablespoon capers
- 1 tablespoon sun-dried tomatoes, chopped
- 2 tablespoons cold butter
- 1 tablespoon Italian parsley leaves, chopped
Slice the chicken breast diagonally into 3 medallions each. Pound them between 2 sheets of plastic wrap. Season with salt and pepper.
Dredge the flattened chicken medallions in flour. Saute the chicken scaloppine on high heat in clarified butter or olive oil, 2 minutes on each side, remove and keep warm. Discard oil or butter. Place pan on medium heat, add white wine and reduce. Add chicken broth, lemon juice, capers and sun-dried tomatoes. Reduce by 1/2 and thicken sauce with the cold butter. Adjust seasoning, plate the chicken scaloppine, garnish with the sauce and chopped parsley.
Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.
Recipe courtesy Kaiser Grille
Recipe courtesy of Bobby Flay