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Wednesday, October 01, 2008
Chicken Scaloppine w/ Lemon Glaze
4 boneless skinless chicken breasts (pounded to about 1/3-inch thickness)
2 tablespoons Dijon mustard
1 cup dry breadcrumbs
1/4 teaspoon poultry seasoning (or to taste)
1/2 teaspoon garlic powder
1/4-1/2 teaspoon seasoning salt
1-2 tablespoon olive oil (for frying)
1/4 cup chicken broth
2 tablespoons fresh lemon juice
1/4 teaspoon salt (can use more to taste)
4-5 thin lemon slices
fresh parsley, chopped (to taste)
In a small bowl or shallow dish whisk together mustard and eggs; set aside.
Combine the dry bread crumbs with poultry seasoning, garlic powder and seasoning salt; spread on a piece of waxed paper. Dip the breasts firstly in egg/mustard mixture (shake off any excess egg) then coat well with the crumb mixture, pressing downs with hands to adhear the crumbs to the breast.
Heat the olive oil in a skillet over medium heat. Add in the chicken and cook for about 5 minutes on each side, or until it is no longer pink inside; remove and transfer to a plate to keep warm.
For the glaze; in the same skillet add in the broth, lemon juice and 1/4 teaspoon salt (or to taste, if using capers add in now) bring to a boil scraping any brown bits from the pan.
Add in lemon slices and parsley; mix to combine for about 1 minute. Spoon the glaze/sauce over chicken.
MODIFICATIONS: While absolutely delicious, I did find this a bit too salty. I think I'd leave the salt out next time. I used about 2 tbsp. of capers as well.
From kittencal @ recipezaar.com
Posted by Jen ::
9:30 AM ::
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