Chicken Scallopini Recipe
Ingredients
| Boneless chicken breasts | 2 | |
| All purpose flour | 1/2 Cup (16 tbs) | |
| Vegetable oil | 2 Tablespoon | |
| Butter/Margarine | 3 Tablespoon | |
| Lemon juice | 2 Tablespoon | |
| Snipped parsley | ||
| Lemon slices | ||
| Hot cooked spaghetti | ||
Directions
Remove skin from chicken breasts; cut each into halves.
Place each half between two pieces of waxed paper; pound until V- inch thick.
Coat with flour.
Heat oil and 2 tablespoons of the margarine in 12-inch skillet over medium heat until hot.
Cook chicken until done and light brown, about 4 minutes on each side.
Remove chicken to warm platter.
Heat remaining margarine in same skillet until melted.
Stir in lemon juice; pour over chicken.
Garnish with snipped parsley and lemon slices.
Place each half between two pieces of waxed paper; pound until V- inch thick.
Coat with flour.
Heat oil and 2 tablespoons of the margarine in 12-inch skillet over medium heat until hot.
Cook chicken until done and light brown, about 4 minutes on each side.
Remove chicken to warm platter.
Heat remaining margarine in same skillet until melted.
Stir in lemon juice; pour over chicken.
Garnish with snipped parsley and lemon slices.
Chef
