Monday, December 23, 2013
It Started In A movie
"That looks good," James leaned over. "What is that?"
"Scallopini," I said." Do you want that for dinner?"
Now in truth being New Jersey in the 70's that could have been chicken scallopini, francese, marsala or piccata. All similar dishes of thinly pounded chicken breast with quickly reduced pan sauce. I like scallopini's lemon and caper sauce combination (without the egg dip of francese).
I dredged two thinly pounded chicken breasts in seasoned flour (gluten free for our current diet craze) and browned them a mixture of butter and olive oil (2TB and 2TB), about 2 minutes on a side. Setting the chicken aside to keep warm I added 1 cup of chicken broth (if I'd had some white wine I would have done 1/2 cup wine and 1/2 cup broth), the juice of half a lemon and 2 TB of capers. I let the sauce reduce for about 2 minutes then stirred in 2 TB of butter and a sprinkling of chopped parsley before serving the chicken quickly swirled in the pan.
"If you make chicken you should always make it like this," James said between bites.
Not quite an oscar, but good enough for me.