This is an easy dish to turn to on busy evenings and one of our family favourites! It can also be made with pork, veal, salmon, or tuna steaks.
- 6 boneless, skinless chicken breast halves
- 2 Tbsp virgin olive oil or grapeseed oil
- 4 Tbsp butter
- ¼ cup chicken broth, verjus, or white wine
- 2 - 3 Tbsp lemon juice
- 2 tsp capers, drained and rinsed
- 2 Tbsp minced fresh parsley
- salt and pepper, to taste
- thin lemon slices & flat leaf parsley leaves for garnish
Trim any tendons, connective tissue or fat from chicken breasts. If the little fillet (chicken tender) is still attached, either cut it off and reserve for another use or tuck it under the larger piece of breast. Place each breast between two pieces of plastic wrap or waxed paper and pound with a rolling pin to flatten the breasts to a uniform thickness of about ¼ in (½ cm).
Heat oil and 2 tablespoons of the butter in a large sauté pan or skillet over medium-high heat. Add chicken and sauté, turning once, until browned, about 4 to 5 minutes total. If the pan won’t accommodate all the breasts at once, cook in batches, keeping cooked breasts warm on a plate with foil lightly covering it.
After all the breasts are done, add lemon juice, broth or wine, and capers to the pan, scraping the bottom of the pan to loosen the brown bits. Add the remaining 2 tablespoons of butter and stir until melted. Season to taste with salt and pepper. Stir in minced parsley. Transfer chicken scallops to a serving platter, pour pan sauce over top, and garnish with lemon slices and parsley leaves.
Serves 4 - 6 alongside rice pilaf, garlic & parsley egg noodles or steamed new potatoes and green beans, broccoli, zucchini, or tossed salad.
variation of recipe from Chicken by James McNair