I had no idea what was going to be for dinner last night. Wednesday night's are the only night that we aren't running off to something that the girls are doing so I usually put a bit more effort into the meal. This time it was easy though.
I went on Tastespotting for some inspiration and actually found something that wouldn't require me to re mortgage the house to make or take up any of my valuable "play with the kids time". Very, very important to me right now!!!
I came across this post for Lemon Chicken Scaloppini and just couldn't resist! I am so glad I didn't. I made this and served it with rice and green beans and it was incredible. The rice took longer to make then the chicken. Loved this dish...have I mentioned that I loved this dish????
Lemon Chicken Scaloppini (The Food Channel)
- 3 boneless, skinless chicken breasts (I used 4 chicken cutlets. All natural, hormone and antibiotic free)
- 1 cup flour
- 1 tablespoon salt (I added garlic powder and black pepper as well)
- 1/2 cup butter
- 1/4 cup olive oil
- 1/4 cup white wine
- 1 cup chicken broth
- 2 tablespoons capers, drained
- 1 lemon, sliced very thin
- Salt and pepper to taste (I also finished with garlic powder and onion powder)
- 1/2 cup parsley, finely chopped
- Place chicken breasts on cutting board and slice in half horizontally, forming 8 thin filets.
- Place each chicken fillet between two pieces of plastic wrap and pound until 1/4-inch thin.
- Combine flour and salt in shallow container. Dredge pounded chicken in seasoned flour; shake off excess flour.
- Heat butter and oil in large skillet. Working in several small batches, sauté chicken for 5 minutes over medium heat, turning once.
- Add white wine and chicken broth. Simmer until the liquid is reduced by half.
- Add lemon pieces and capers.
- Season to taste; garnish with parsley.