CHICKEN SCALLOPIN

Ingredients

• 2 large chicken breasts, halved lengthwise to make 4 chicken cutlets
• ⅓ cup all-purpose flour
• 4 tablespoons butter
• 1 tablespoon olive oil
• 8 ounces sliced ​​cremini mushrooms
• 2 minced garlic cloves
• ½ cup dry white wine
• 2 tablespoons lemon juice
• 3 tablespoons capers
• Garnish of chopped fresh parsley and lemon zest
• Grated Parmesan cheese optional

Instructions

Place the flour in a shallow bowl. Coat chicken breasts with flour.
Melt 2 tablespoons butter and heat 1 tablespoon olive oil in a large skillet over medium heat. Fry the chicken breasts on both sides, place them in an open ovenproof dish and put them in the oven at 200 degrees so that they stay warm.
Melt remaining butter in skillet over medium-high heat.Add mushrooms and cook, stirring frequently, until golden brown, about 5 to 6 minutes. Reduce the heat to low, add the minced garlic and cook for 1 minute.
Add the wine and cook for 2-3 minutes until reduced by about half. Next, add the lemon juice and capers and stir gently.
Return the chicken to the pan and pour the sauce, mushrooms and capers over the chicken.Garnish with chopped fresh Italian parsley and lemon zest. Sprinkle with Parmesan cheese if desired.

Notes

Halve the chicken breasts lengthwise so that they don’t get so thick. If they are still quite thick, cover them with cling film and pound them gently with a meat mallet.
Cook chicken breast until golden brown.Place them on an ovenproof plate and place them uncovered in the oven at 200 degrees while you finish the rest of the recipe.
I am like the pioneer. I still like to wash my mushrooms. Nobody wants to eat dirt. However, I dry them very well immediately with paper towels.
Capers can be found in the same aisle as pickles, olives, and roasted red peppers at most local grocery stores.Use good quality dry white wine. A Pinot Grigio or a Sauvignon Blanc is always a good choice. As a rule of thumb, the quality of the wine should be good enough for you to enjoy a glass.

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