Chicken breast scallopini
Monday August 9, 2010 1:27 PM
Ingredients:
How to prepare:
In a small bowl whisk together mustard and eggs.
Combine breadcrumbs, seasonings and salt and pepper and spread on a dinner plate. Dip chicken breasts in egg mix and then coat well with the breadcrumbs.
Heat the oil in a frying pan not too hot or breadcrumbs will burn. Saute for approximately 4 minutes each side or until cooked but not dry. Keep chicken warm while making sauce.
In the same pan add broth, lemon juice, capers and pinch salt bring to boil scraping brown bits from pan. Add lemon slices and parsley and mix for 1 minute. Spoon over chicken. Serve with asparagus and roasted potatoes. Enjoy!
- 4 boneless skinless chicken breasts (pounded to about 1/3-inch thick)
- 2 T.Dijon mustard
- 2 eggs
- 1 cup dry breadcrumbs
- 1/4 tsp poultry seasoning
- 1/2 tsp.garlic powder
- Salt and fresh ground black pepper
- Olive oil
- 2 T.butter (optional)
- 1/4 cup chicken broth
- 2 1/2 T.fresh lemon juice (only fresh will do)
- 5 tsp.capers
- 4 thin lemon slices and fresh chopped parsley for garnish
How to prepare:
In a small bowl whisk together mustard and eggs.
Combine breadcrumbs, seasonings and salt and pepper and spread on a dinner plate. Dip chicken breasts in egg mix and then coat well with the breadcrumbs.
Heat the oil in a frying pan not too hot or breadcrumbs will burn. Saute for approximately 4 minutes each side or until cooked but not dry. Keep chicken warm while making sauce.
In the same pan add broth, lemon juice, capers and pinch salt bring to boil scraping brown bits from pan. Add lemon slices and parsley and mix for 1 minute. Spoon over chicken. Serve with asparagus and roasted potatoes. Enjoy!
Shared by: Laurie, TheBAG Lady
