I love the way lemon brings out the flavor of chicken which can be a little bland on its own. This recipe uses a sauce made with thin lemon slices and flavorful black olives to top tender, moist chicken scaloppini.
: Serves 44 Boneless, Skinless Chicken Breasts
Seasoned Flour (Flour Seasoned With Salt, Pepper, And 1 Teaspoon Oregano)
2 Tablespoons Olive Oil
2 Tablespoons Butter
1 Cup White Wine
2 Lemons, Peeled But Left Whole
Juice From 1 Lemon
1 Cup Chicken Broth
12 Black Olives, Pitted And Chopped
1/2 Cup Chopped Fresh Parsley
Salt & Pepper
To Finish:
2 Tablespoons Butter
Cut each chicken breast into 3 slices, and pound thin. Dredge the chicken pieces into the seasoned flour. Heat the oil and butter in a heavy frying pan and once hot cook the chicken in batches on medium heat until golden brown and cooked through. Place the chicken pieces on a warm tray and cover.
Add the wine to the pan and on medium high heat, scrape up the browned bits on the bottom. Cook until the wine has reduced by half. Slice the lemons thinly about 1/8 of an inch thick. Add the lemons, lemon juice, and chicken broth to the pan and cook over medium until the lemons are tender and the liquid has reduced. Add the olives, parsley, and butter and mix well. Season with salt and pepper. Place the chicken on a platter, and pour the sauce on top. Serve.
Note: If your sauce has not thickened as much as you would like, you can easily thicken it by whisking in 1 Tablespoon of softened butter mixed with 1 teaspoon of flour.
