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LOCATION: Recipes >> Poultry >> Scaloppini 01

Print this Recipe    Scaloppini 01

Chicken Scaloppini a la Lemon Basil

4 skinned and bone chicken breast portions
salt
freshly ground pepper
butter or margarine
olive oil
1/2 cup dry wine
1 tablespoon lemon juice
1/2 cup heavy cream
1/3 cup lemon basil
1/2 teaspoon fresh thyme leaves (or 1/4 teaspoon dried)
2 teaspoon fresh minced parsley
lemon basil leaves
lemon slices

Place chicken pieces between sheets of plastic wrap and pound with
a mallet evenly and gently until they are 1/4 inch thick. Dredge
each piece with salt and pepper. In a large skillet, heat 1 tablespoon
each butter and oil. When butter is melted, add as many chicken
pieces as will fit without crowding and cook quickly for a minute
or two on each side, or until the chicken loses its pinkness inside.
Remove chicken pieces to a hot platter and keep warm. Cook rest of
chicken pieces, adding more butter and oil as needed and remove to
a warm platter. (May use 200 F oven.) Add the wine and lemon juice
to the pan and cook over medium heat, stirring to blend in browned
particles and juices. Boil until reduced by about half. Add the
cream, Lemon basil, thyme, and parsley, boil until sauce thickens
slightly. Pour any juices that collected on the chicken meat platter
into the skillet. Taste sauce for seasoning, adding salt and pepper
if needed. Pour sauce over the sauteed chicken and garnish with
Lemon basil leaves and lemon slices. Serve over rice or buttered
noodles .

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