Chicken scallopiniSubmitted by: LIONSPAW2001
IntroductionMy family and guests always love this elegant and yet simple to make recipe My family and guests always love this elegant and yet simple to make recipe
Boneless Skinless Chicken Breast 8 oz
Margarine, hard, 3 tbs
Extra Virgin Olive Oil, 1 tbsp
Canola Oil, 1 1tsp
Flour, white, 1 tsp
Beef broth, bouillon, consomme, .25 c
Sherry, dry, 2 tbs
Lemon juice, 1 tbsp
Dredge the chicken through flour (4 tbs) to which salt and pepper are added to taste. (Less than a tsp will actually be used, but for purposes of dredging more is needed in container).
Heat a skillet and add to it margarine, olive oil and canola oil.
When oil is hot, saute the chicken in it at medium heat until nicely browned, three minutes or so. Turn over and complete cooking of chicken, in about 2 or 3 more minutes
Remove chicken from heat and plate it
Immediately deglaze the pan with mixture of sherry and beef stock, and stir in all the leavings from the previous step.
A creamy thick sauce will be made this way.
Pour about 1 tbs of sauce over each piece of chicken.
Squeeze a small wedge of lemon over each piece of chicken and garnish the plate with it.
Serve with a nice salad or some steamed basmati rice for a very elegant and tasty dinner.
Number of Servings: 2
Recipe submitted by SparkPeople user LIONSPAW2001.