Cambridge Cooking #4 Cambridge Cooking #4

(Photos: Debra Pearlman)

CHICKEN SCALLOPINI WITH LEMON & CAPER SAUCE

INGREDIENTS:

6 Skinless/boneless chicken breast halves
2 TBL. Olive oil
4 TBL. (1/2 stick) unsalted butter
2-3 TBL. Fresh lemon jouic
1-2 tsp. Capers, drained
2 TBL. fresh parsley, minced
Italian Parsley for garnish (optional)

PREPARATION:

1. Place chicken between wax paper and pound to 1/8" thickness

2. Heat oil and 2 TBL butter in sautee pan over Med-High heat

3. Add chicken, saute for 4-5 muniutes, turning once

4. Remove chicken to warm platter, season with salt & pepper, reserve

5. Add lemon juice and capers to pan and heat, ccraping bottom with wooden spoon

6. Add remaining butter and stir until melted

7. Stir in minced parsley and pour over chicken scallops

8. Garnish and serve.

For a lighter dish, substitute chicken broth for the butter.

The whole dish takes about 25 minutes to prepare. Serve with a dry wine, lightly sauteed carrots and rice or pasta.

To share one of your recipes with the Cambridge Buzz send it to Debra Pearlman.