Chicken Scallopine

By nurseliz

Ingredients

• Ingredients:
• 1 pound boneless skinless chicken cutlets
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1/2 teaspoon garlic powder
• 2 tablespoons all purpose flour
• 4 tablespoons unsalted butter
• 1/2 cup low salt chicken broth
• 1/3 cup fresh lemon juice
• 2 tablespoons honey
• 2 tablespoons small capers, drained
• 2 tablespoons minced Italian flat leaf parsley

Details

Servings 4

Preparation

Step 1

Directions:

Pat chicken dry with paper towels. Season with salt and pepper. Dredge chicken in flour and garlic powder, shaking off excess and set aside. In a large skillet, melt 2 tablespoons of butter over medium high heat. Cook chicken for 2-4 minutes per side, or until golden brown and just cooked through. Transfer chicken to a plate and keep warm. Pour the chicken broth into the pan, raise the heat to high, then with a wooden spoon, scrape up any browned bits in the pan. Cook for 1 minute, stirring. Add lemon juice, honey, capers and remaining butter. Return chicken, and any accumulated juice, to the pan. Cook, turning chicken in sauce, for 1 minute or until heated through. Sprinkle with parsley.