Latest Recipes

 This dish is pretty simple to make, it’s great over pasta or steamed rice.

4 chicken breasts, about 5-6 oz each (deboned and skinned)
1/2 cup flour
salt and pepper to taste
1 tbsp olive oil for frying
Sauce:
1 tsp olive oil
2 cloves garlic
2/3 cup chicken broth
1 tsp grated lemon peel
1 tbsp lemon juice
1/4 tsp hot chili flakes
salt and pepper
lemon wedges

Rinse the chicken breats; pat dry. Sprinkle both sides with salt and pepper. Place halves between sheets of plastic wrap and gently pound chicken to about 1/4 inch even thickness. Peel off wrap

Put the flour in a shallow container, coat each chicken lightly with flour. 

Heat a large non stick pan (about 10-12 inches) over medium-high heat.  Add 1 tablespoon olive oil and lay 2 pieces of chicken in the pan; cook turning once,; about 4-6 minutes. Transfer cooked chicken to a platter and cover or keep warm in a 200 degree oven. Cook the remaining chicken.

In the same pan, add olive oil and saute garlic, add chicken broth, lemon peel, lemon juice and chili flakes; saute until mixture boils, stirring constantly. simmer until juice is slightly reduced; about 1-2 minutes. Season with salt and pepper to taste. Turn off heat and pour sauce over cooked chicken scallopine. Garnish with lenmon wedges.

Mangia Bene!