Chicken Scallopini

Stovetop fried chicken scallopini with lemon and capers

Продукты:

chicken breast

1 lemon

flour

capers

white wine

water/chicken bouillon

butter

olive oil

garlic (opt.)

parsley (opt.)

mushrooms (opt.)

salt/pepper

Приготовление:

Chicken:

Cut the chicken breasts into thinner sections, 2 or 3 from a breast depending on its thickness. Cover with plastic/saran wrap and beat with mallet to somewhat thin it out on both sides. Lay them out, dab them dry with paper towel, sprinkle generously with coarse salt and roughly ground black pepper.

Heat up a pan with a generous amount of olive oil, test with a tiny bit of chicken to make sure it sizzles on contact - that's when it's ready. Lay out the chicken in one layer, fry on each side for 3 minutes. If it won't all fit, do it in batches. It should be done when it has a soft brown coloring (may be a bit pale still) and is cooked all the way through. Lay out on paper towels to dry and cover with tinfoil to keep warm.

Sauce:

In the same pan after the chicken, remove any burnt bits if any, and put in the white wine to deglaze the bottom and let the alcohol cook out for a bit. Add capers, garlic, a bit of butter, lemon juice. If you want a more tangible sauce, at this point add the water/bouillon, cook it down then add the chicken in the end to cook in it for a few minutes. Alternatively pour it on top of the chicken and your side. I personally cooked it without the water/bouillon, just added the chicken for 1-1.5 minutes each to absorb the aromatic sauce and gather some color. 

Good to serve~