Chicken scallops saute
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Chicken scallops saute
  Chicken    Scallops    Saute    Poultry  
Last updated 6/12/2012 1:14:00 AM. Recipe ID 42694. Report a problem with this recipe.
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      Title: Chicken scallops saute
 Categories: Poultry
      Yield: 6 Servings
 
     12    Single chicken breasts;
           -boned and skinned
           Salt
           Pepper
           Flour for dredging
      3    Eggs; beaten
    1/2 lb Butter
      2    Lemons;juice of
           Chopped fresh parsley
 
  Place chicken breasts one at a time on a large sheet of waxed paper.
  Sprinkle w/ a few drops of water & cover w/ another sheet of waxed
  paper. Pound flat w/ a meat mallet or the flat of a cleaver. Cut into
  medallions. Sprinkle the chicken w/ salt & pepper. Dredge in flour &
  dip in beaten eggs. Melt a little of the butter in a pan over
  medium-high heat & saute chicken until golden brown on both sides,
  adding more butter as needed. Remove chicken to heated platter,
  reserving the pan butter. Add the lemon juice to the butter in the
  pan. Whisk over low heat until reduced to a thin sauce consistency.
  Pour over chicken. Garnish with chopped parsley.
  
  THE IMPECCABLE PIG
  
  E. INDIAN SCHOOL RD.;SCOTTSDALE
  
  WINE: J. PHELPS CHARDONNAY, 1979
  
  From the , downloaded




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Recipe ID 42694 (Apr 03, 2005)

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