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Chicken Scaloppine

by Lisa
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olive oil
1 garlic clove
1 cup dry white wine
4 thin lemon slices
1 cup chicken broth
1 tablespoon butter
1/4 cup Wondra flour
fine sea salt
freshly ground black pepper
2 chicken breasts (tenderloins removed), pounded 1/2-inch thin
2 tablespoons chopped parsley

Warm 1 tablespoon oil in a saute pan set over medium heat. Add garlic and saute until fragrant but not brown, about 3 minutes. Pour in wine. Add lemon slices. Raise heat and simmer until reduced by half, about 5 minutes. Pour in stock and simmer until reduced by half, about 5 minutes. Season with salt. Off from heat, stir in butter until emulsified.

Meanwhile, season flour with salt and pepper. Dust chicken with flour.

Warm a thin layer of oil in a nonstick skillet set over medium-high heat. Add chicken and cook 3 to 4 minutes per side until cooked through and no longer pink. Plate chicken and spoon over with sauce and lemon slices. Garnish with parsley.

 

- Recipe courtesy of Gastronomer's Guide

 

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