CHICKEN SCALLOPINI WITH LEMON

Chicken Scallopini with Lemon image

Provided by Scott Anderson

Categories Seafood

Time 35m

Number Of Ingredients 11

10 4 oz chicken breasts
salt
white pepper
flour- for dredging
4 oz grapeseed oil
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4 oz lemon juice, fresh
10 oz chicken stock, light
2 oz butter, cut into pieces
2 Tbsp fresh chopped parsley
1 large lemon - sliced into wedges

Steps:

1. Trim the chicken breasts, removing fat and waste. Lightly flatten with a sauté pan or meat mallet under a few layers of saran wrap. Do not pound too hard or you will shred and tear the meat. Set each breast aside after pounding to a uniform thickness.
2. Season the chicken with salt and pepper and dredge it in flour, shaking off any excess. This step should be done right before cooking.
3. Heat the oil in a large sauté pan until very hot, but not smoking. Add in the chicken making sure not to crowd the pan and sauté over high heat just until lightly browned on both sides. If your pan is not large enough, sauté the chicken in batches, making sure that the chicken is completely cooked through.
4. Remove the meat from the pan, and set aside on a platter, and drain off the excess oil.
5. Add the lemon juice to the pan and deglaze the pan; add the stock and reduce over high heat till ½ total fluid remains. Add in the pieces of butter and stir in till melted and blended with the sauce.
6. Add the chicken to the pan and bring to a simmer, turning the meat to coat the sauce.
7. Serve immediately, 2 pieces per portion, garnished with a lemon wedge and chopped parsley.