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Monday, March 17, 2014

Chicken Scallopine with Meyer Lemon Sauce

This chicken was great, in fact I thought I had made to much of it but the kids and hubby and I devoured it!  It was so good Phillip and the kids said it was their favorite part of the meal and honestly I agree.  It was nice and crunchy with a tangy sauce over the top.  You should make this at some point this week!!!

2 large eggs
3 tablespoons milk
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 pounds thin sliced chicken breast cutlets
cornstarch
3-4 tablespoons olive oil
2 tablespoons butter
1 Meyer lemon, cut into thin slices, pits removed
1/2 cup dry white wine
juice of 1 Meyer lemon
2 cups low-sodium chicken broth
fresh minced parsley
 
Whisk together eggs, milk, salt and pepper in a bowl.
Dredge chicken breast cutlets in cornstarch.
Heat oil in a large skillet over medium heat.
Dip cutlets into egg batter and let excess drip back into bowl.  (I did this process a couple of times to get them extra crunchy)
Place in skillet and cook until golden brown on both sides, about 4 minutes.
Adjust heat as needed to keep cutlets from browning too quickly.
Drain cutlets on paper towel lined baking sheet.
Continue until all cutlets are cooked.
Pour off oil and wipe pan clean with paper towel.
Add butter and melt.
Place lemon slices in pan and cook until just golden, about 3 minutes.
Remove lemon slices and set aside.
Add wine and Meyer lemon juice; bring to boil and cook until reduced, about 3-4 minutes.
Add chicken broth and bring to a boil; cook until reduced in half, about 5 minutes.  (I threw in a palm full of salt so that it wouldn't be quite so lemony)
Return chicken cutlets to pan and heat through, turning pieces over to coat with sauce.
Remove to serving platter along with sauce, and sprinkle with minced parsley.
 
 

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