Chicken Scallopine
By Susan52
Rate this recipe
4.3/5
(20 Votes)
1 Picture
Ingredients
- 1/4 cup canola oil
- 1/3 cup finely crushed rice chex or dried breadcrumbs
- 1 tsp garlic powder
- 1 tsp Italian seasoning herb blend
- 1/4 tsp black pepper
- 4 (~6-oz each) boneless, skinless chicken breast cutlets
- 1 cup low-sodium chicken broth
- 3 tbls fresh lemon juice
- 1 tsp butter
- 2 tbls chopped fresh parsley
- 2 tbls capers, rinsed and drained
Details
Servings 4
Preparation time 25mins
Adapted from aroundmyfamilytable.ziplist.com
Preparation
Step 1
Heat oil in a large nonstick skillet over medium-high heat.
Combine chex (or breadcrumbs), garlic powder, Italian seasoning, and pepper in a shallow dish; dredge chicken in breadcrumb mixture. Add chicken to pan and cook 3 minutes on each side or until done. Remove from pan; keep warm.
Drain off any excess oil from pan. Then add broth, juice,and butter to pan, scraping pan to loosen bits. Let simmer for a few minutes to reduce and thicken. Stir in parsley and capers. Serve chicken with sauce over the top. Garnish with lemon slices, if desired.
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