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Lemon Chicken Scallopine
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Description
Thin chicken breast with a lemon/chicken/egg sauce.
Ingredients
- 2 pounds Boneless Skinless Chicken Breast
- 3 Tablespoons Flour
- ½ sticks Butter
- ½ teaspoons Salt, Or To Taste
- ¼ teaspoons Pepper Or To Taste
- 1 cup Chicken Broth
- 2 Tablespoons Chopped Fresh Parsley
- 1 whole Egg, Beaten
- 2 Tablespoons Freshly Squeezed Lemon Juice
Preparation
Cut chick breast to about 4″ square pieces. Pound flat. Coat with flour. Melt butter in a skillet until bubbly, and brown chicken in the butter. Season with salt and pepper. Remove to a dish when cooked (don’t overcook).
To the pan in which the chicken was cooked, add broth, parsley, beaten egg, and lemon juice. Whisk to combine and cook until thickened and bubbly. Put chicken back in the pan and heat through. This can be made ahead and reheated.
Serve with noodles and a green vegetable and/or salad.
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