Ingredients Jump to Instructions ↓

  1. 1 lbs. boneless, skinless, Chicken Breast - sliced thin for scallopini

  2. 2-4 cloves Garlic - pressed or minced fine

  3. 1 large Shallot - minced fine

  4. 1 cup de-fatted Chicken Stock

  5. 1/4 cup White Wine

  6. juice of 1 Lemon

  7. Basil, Oregano, and Pepper to taste

  8. Flour for dusting

  9. 1-2 tsp. Olive Oil

  10. 1 tblsp. Capers

  11. Dust chicken pieces until well coated. Heat 1 tsp. oil on high and lightly brown chicken on both sides. Do not over cook. Remove and set aside. Lower heat to medium. Add remaining oil and saute garlic and shallot until translucent. Add seasonings and Chicken. Turn up heat to high and add wine. Boil off alcohol and add stock and lemon juice. Reduce until slightly thickened. Add capers if desired and serve.


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