Chicken Scaloppine

I am always a happy lady when I receive a new cookbook!  Last week when we had our friends, the Cairnses over for dinner, Mrs. Cairnes gave me a new cookbook!  It is called The Shamrock and Peach…a cullinary journey from the North of Ireland to the American South by Judith McLoughlin.   I can’t wait to read the story and try some of the recipes.  I’ve already made a variation of her Apple & Flax morning glory muffins which were amazing!

Here is the recipe for Chicken Scaloppine that I promised in my last post.  It is absolutely delicious!  Forgot to take a picture of it…sorry!  

Olive oil

1/2 c. seasoned bread crumbs

1/2 tsp. black pepper

6 skinless, boneless chicken breasts

2 tbsp. all purpose flour

2 tbsp. butter

1 c. chicken broth

4 tbsp. lemon juice

1 jar capers, rinsed and drained

lemon slices for garnish (I used lime slices)

Heat oil in a large nonstick skillet over medium-high heat. Combine breadcrumbs and pepper in a shallow dish. coat chicken in breadcrumb mixture and place in skillet.  Cook until tender and golden brown.  Remove from heat and keep warm. Drain off any excess oil from pan.

Add flour and butter to the pan, scraping pan to loosen any browned bits.  Add broth and lemon juice; stir and cook until thickened.  Stir in capers.  Serve over chicken and garnish with either lemons or limes.

I served this dish with rice, but mashed potatoes would be great, too!