Recipes
Chicken Scaloppine Limone
15 minutes
10-12 minutes
4 servings
| 1 lb | boneless, skinless chicken breasts | 500 g |
| 1/2 cup | all-purpose flour | 125 mL |
| non-stick cooking spray | ||
| 1 tbsp | Bertolli® olive oil | 15 mL |
| 1/4 cup | fresh lemon juice | 50 mL |
| 1/3 cup | chopped fresh parsley | 75 mL |
| 1 lb | mushrooms, ends trimmed, washed and sliced | 500 g |
| 1 | lemon, thinly sliced | 1 |
- Place chicken breasts between two pieces of wax paper and pound with meat mallet or rolling pin until thin. Place flour on a plate. Dip chicken in flour, coating on both sides, and place on large plate.
- Lightly coat a large non-stick skillet with cooking spray and add oil over medium-high flame. Add lemon juice and chicken and sauté, turning frequently, until cooked and no longer pink inside, 6 to 7 minutes. Remove from pan with a slotted spoon and set aside.
- Add parsley and mushrooms to pan and sauté, turning occasionally, until mushrooms are soft, 4 to 5 minutes. Spoon sauce over chicken, garnish with lemon slices, and serve.