Name:
Recipe name and category: Chicken Scaloppine with Lemon, Entrée
No. of servings:
Preparation time:
Recipe ingredients and
directions:
4 boneless chicken thighs or
boneless chicken breasts
all-purpose flour
1 tbsp butter
1 tbsp olive oil or salad
oil
1/3 cup dry white wine or
chicken broth
1 can artichokes
¼ cup whipping cream
1 tsp lemon juice
salt and pepper, to taste
parsley and lemon wedges,
for garnish
linguine or other pasta,
cooked and drained
Remove skin from
chicken. On the inside of each thigh,
cut meat to bone along the entire length.
With a knife blade, scrape meat free from bone. Place meat between pieces of wax paper or
plastic wrap and pound with flat side of a mallet until about ¼ inch
thick. Coat chicken with flour and
shake off excess.
In a wide frying pan over
medium-high heat, place butter and oil.
When butter melts, add as many chicken pieces as will fit without
crowding and cook just until meat is no longer pink when slashed (about 1-1/2
minutes on each side). Place on a hot
platter and keep warm. Cook remaining
pieces, adding more butter and oil if needed; add to platter and keep warm.
To pan drippings, add wine
and bring to a boil, scraping particles free from pan. Turn heat to high and boil until reduced by
about half. Add cream, lemon juice, and
thyme; boil until sauce thickens slightly.
Add artichokes. Salt and pepper
to taste. Pour over chicken and garnish
with parsley and lemon. Serve over
linguine pasta or pasta of choice.
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Recipe anecdote: