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  Chicken Scallopini with Lemon & Caper Sauce
   Poultry
   Kate
   2/4/2008
Ingredients:
6 boned & skinned chicken breast halves (used just breasts)
2 T Olive Oil
4 T (1/2 stick) unsalted butter
Salt
Freshly ground black pepper
2 to 3 T Fresh lemon juice
1 to 2 tsps drained capers
2 T minced fresh parsley
Thin lemon slices for garnish
Flat leafed Italian parsley for garnish
Instructions:
1. Place breasts between sheets of waxed paper & pound to 1/8 inch.
2. Heat oil & 2 T butter in saute pan or skillet over med-high heat.
Add chicken & saute, turning once, until browned, about 4 to 5 minutes.
Remove chicken to warm platter, season with salt & pepper.
3. Add the lemon juice & capers to pan & heat, scraping bottom of pan with wooden spoon to loosen brown bits. Add remaining 2 T butter & stir until melted. Stir in minced parsley right before serving ( parsley will carmalize if cooked too soon or too long) & pour sauce over chicken. Garnish with lemon slices & parsley springs.

Serves 4 to 6
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