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Receta Chicken Scaloppine With Lemon Caper Sauce
by Global Cookbook

Chicken Scaloppine With Lemon Caper Sauce
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Ingredientes

  • 1 lb Skinless Boneless Chicken Breasts
  • 3 Tbsp. All-Purpose Flour Divided
  • 1/4 tsp Black Pepper
  • 1/4 tsp Chili Pwdr
  • 1/2 c. Low Sodium Chicken Broth
  • 1 Tbsp. Fresh Lemon Juice
  • 1 Tbsp. Liquid removed Capers
  • 1/2 tsp Extra virgin olive oil

Direcciones

  1. Place chicken breasts, 1 at a time, between sheets of waxed paper. Lb. to 1/4" thickness using flat side of meat mallet or possibly rolling pin. Combine 2T flour; pepper and chili pwdr on shallow plate. Dip chicken pcs in flour mix to lightly coat both sides.
  2. Combine broth, lemon juice, remaining Tbsp. flour and capers in small bowl.
  3. Spray large skillet with nonstick cooking spray; heat over med-high heat.
  4. Place chicken in warm pan in single layer; cook 1 1/2 minutes. Turn over; cook 1 - 1 1/2 minutes or possibly till chicken is no longer pink in center. Remove chickenfrom pan; cover to keep hot. Repeat with remaining chicken (brush pan with 1/4 tsp oil with each new batch to prevent sticking). If cooking morethan 2 batches, reduce heat to med to prevent burning chicken.
  5. Stir broth mix and pour into skillet. Boil over med-high heat 1 - 2 minutes or possibly till thickened. Serve immediately over chicken.
  6. Makes 4 servings
  7. This is*really* good!! It is also very quick and easy to combine and nice sufficient to serve to company.