STORM's blog: "RECIPES--CHICKEN"

CHICKEN SCALLOPS WITH LEMON

1 1/2 lb. boneless, skinless chicken filets

Salt

Freshly ground pepper

Flour 2 tbsp.

butter 3 tbsp.

olive oil

3/4 c. beef broth

6 paper-thin lemon slices

1 tbsp. lemon juice

2 tbsp. soft butter

Cut chicken into 3/8 inch thick scallops

. Pound 1/4 inch thick, season with salt and pepper, dip in flour and shake off excess.

Melt 2 tablespoons butter with 3 tablespoons oil in large, heavy skillet.

When foam subsides, add chicken and saute 2 minutes on each side or until golden brown.

Transfer scallops to platter with tongs.

Pour off all fat from skillet except a thin film on bottom.

Add 1/2 cup beef broth and boil briskly for 1 to 2 minutes, stirring constantly.

Return chicken to skillet and arrange lemon slices on top.

Cover and simmer over low heat 10 to 15 minutes or until chicken is tender.

Transfer chicken to platter and surround with lemon slices.

Add remaining 1/4 cup of broth to skillet and boil briskly until stock is reduced to syrupy glaze.

Add the lemon juice and cook, stirring, for 1 minute.

Remove pan from heat, swirl in 2 tablespoons of soft butter, pour sauce over scallops and serve. Serves 4.