2 whole chicken breasts (4 halves), skinned and boned
3 tablespoons vegetable oil
1/2 cup plain flour
˝ teaspoon salt
Pinch black pepper
40g butter or margarine
Grated rind of 1 lemon
2 cloves garlic, peeled and finely chopped
1/3 cup finely chopped parsley
˝ cup chicken stock
Easy Chicken Scaloppine Prep Time recipe:
1. Lay each half chicken breast on the work surface, place your hand flat over it, and, cutting parallel to your hand, slice the breast in two.
2. Heat the oil in a heavy medium-size frying pan over moderately high heat. In a shallow dish, combine the flour, salt and pepper. Press the chicken into the flour mixture, coating the pieces on both sides. Shake off any excess flour. Place half the pieces in the pan and brown them for 1 minute on each side. Transfer to a warm plate. Cook the remaining breasts in the same way.
3. Add the butter to the pan, along with the lemon rind, garlic and parsley. Add the chicken stock, scraping up any brown bits stuck to the pan. Bring the liquid to a boil and let it cook until it thickens slightly.
4. Return the breasts to the pan, along with any accumulated juices, and coat with the sauce. Serve with green beans and potatoes or rice.
