A classic Italian dish, this simple dinner can be prepared in minutes. The first time I enjoyed this recipe was with my relatives in Italy, who had prepared it with veal. I wanted to try chicken as a substitute and found it to be just as tasty and tender. The flavor is phenomenal! It has become a favorite and easy standby for last minute weeknight meals and also an easy dish to prepare for dinner parties.
1 pound chicken breasts – thinly sliced or pounded
Flour for dusting
6 tablespoons butter
1 lemon, juiced
Parsley, finely chopped
Coat the chicken breasts with flour and season liberally with salt. In a large skillet pan, heat 5 tablespoons of butter over medium-high heat. Add the chicken breasts and cook, turning frequently for 5 minutes. Mix the lemon juice with 4 tablespoons of water and add to the pan. Cook until the sauce is slightly reduced. Add the parsley and remaining tablespoon of butter, cooking just till melted.
Remove scaloppine from pan and serve immediately with the sauce.