Lemon Chicken Scallopine

1. 1

   Cut chick breast to about 4 square pieces.

2. 2

   Pound flat.

3. 3

   Coat with flour.

4. 4

   Melt butter in a skillet until bubbly, and brown chicken in the butter.

5. 5

   Season with salt and pepper.

6. 6

   Remove to a dish when cooked (dont overcook).

7. 7

   To the pan in which the chicken was cooked, add broth, parsley, beaten egg, and lemon juice.

8. 8

   Whisk to combine and cook until thickened and bubbly.

9. 9

   Put chicken back in the pan and heat through.

10. 10

    This can be made ahead and reheated.

11. 11

    Serve with noodles and a green vegetable and/or salad.

* Per serving · 4 servings · Values may vary.

No additional tips available.