Sylvia's Chicken Scaloppine

Total Time: 45 mins Preparation Time: 20 mins Cook Time: 25 mins

Ingredients

• Servings: 4
• 4 boneless skinless chicken breast halves, defatted
• 1/2 cup all-purpose flour
• 2 tablespoons parmesan cheese, grated
• 3 teaspoons olive oil
• 2 teaspoons butter
• 1 tablespoon garlic, minced
• 1/3 cup wine
• 1 tablespoon capers
• 1 teaspoon lemon peel
• 2 tablespoons lemon juice
• 1/4 cup chicken stock
• 1/4 teaspoon salt
• 1 pinch ground black pepper
• 2 cups angel hair pasta, cooked
• 2 tablespoons fresh parsley, freshly chopped

Recipe

• 1 with a meat mallet, pound chicken breast to 1/2 inches thick.
• 2 in a small bowl, combine flour and cheese.
• 3 dredge both sides of chicken breast in flour mixture.
• 4 in a large sauté pan, sauté chicken breasts in 1 teaspoons olive oil for 3-5 minute on each side or until cooked through.
• 5 remove from pan.
• 6 heat butter and remaining olive oil together over medium-low heat. add garlic and cook 1 minute.
• 7 add wine and simmer for about 3 minute or until wine is evaporated. add remaining ingredients except salt, pepper and parsley.
• 8 simmer sauce for 5 more minute.
• 9 add salt and pepper.
• 10 serve over chicken breast with 2 tablespoons sauce and 1/2 cup cooked angel hair pasta and parsley.