This zesty chicken scaloppini in a lemon-butter sauce is an Italian-American dish that was popular in New York in the ’70s. It’s so delicious, it deserves a comeback.
Recipe tags: chicken base, easy difficulty, main, chicken, skillet
| 2 | eggs |
| 2 Tbsp | Better Than Bouillon® Roasted Chicken Base |
| ⅓ cup | butter |
| 4 | boneless skinless chicken breasts, fresh or frozen, thawed |
| ½ | lemon, sliced |
| ½ cup | lemon juice |
| ½ cup | finely chopped fresh parsley |
| ½ cup | all-purpose flour |
In shallow dish, beat together eggs, 1 tsp Roasted Chicken Base and 2 tbsp water in shallow dish. Place flour in separate shallow dish; set aside.
Pound each chicken breast into 1/4-inch thickness between 2 sheets of plastic wrap.
Melt butter in large skillet set over medium heat. Dredge chicken in flour, then dip in egg mixture. Cook chicken, in 2 batches, for 2 to 3 minutes per side or until golden brown and cooked through. Transfer to plate.
Add lemon slices to pan; cook for 1 minute. Stir in 1/2 cup water and remaining Roasted Chicken Base; bring to boil. Reduce heat to medium-low; cook for 6 to 8 minutes or until sauce is slightly thickened. Stir in lemon juice. Return chicken to pan; cook for 1 to 2 minutes or until well coated. Sprinkle with parsley.
Tips: For best practice, thaw frozen chicken breasts overnight in airtight container or resealable plastic freezer bag on drip-less tray or bowl in fridge. Substitute dry white wine for water if desired.