Scallopini with chicken

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Scallopini with chicken
  1. Place flour into a shallow dish. Mix butter and garlic together in a small bowl until well combined.

  2. Use a very sharp knife to slice horizontally through the thick part of each chicken breast to about 1/2 inch from the thinner edge; be careful not to cut all the way through. Open each breast like a book and place onto a work surface. Gently pound each breast to a uniform thickness, then dredge on both sides with flour.

  3. Melt garlic butter in a large skillet over medium heat until it stops foaming. Add chicken and cook until golden brown, 6 to 8 minutes per side. Season with salt and pepper. Remove to a platter and cover to keep warm.

  4. Cook mushrooms in remaining butter in the skillet until beginning to turn brown at the edges, 5 to 7 minutes. Stir in wine, demi-glace, lemon juice, and capers. Reduce the heat to a simmer, season with salt and pepper, and stir in parsley.

  5. Transfer chicken to plates and spoon sauce over top. Garnish with lemon slices.


You can “fake” a demi-glace by reducing an appropriate brown stock and adding a water and flour slurry to thicken.

If you need to make this for a large party, cook the chicken as directed but in several small batches. Reserve the butter and flour from cooking each batch until you are ready to make the sauce.

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