Lemon Chicken Scallopini

Ingredients

• Chicken breast

  Broilers or fryers, meat only, raw

  2 lb or 907g

• Salt

  Table

  3 tsp or 18g

• Pepper

  Spices, black

  3 ¹⁄₁₆ tsp or 6g

• Lemons

  Raw, with peel

  2 fruit without seeds or 216g

• White wine

  Alcoholic beverage, table

  8 fl oz or 235g

• Capers

  Canned

  2 tbsp, drained or 18g

• Arrowroot flour

  2 tbsp or 16g

• Water

  Plain, clean water

  2 tbsp or 30g

Directions

1. Cut the chicken at a bias into approximately 2 ounce slices Pound into thin scallopinis. It is best to pound them between plastic wrap to prevent splattering.
2. • Pound, season and sear the chicken breast in a nonstick skillet with nonstick coating or spray • Bake the chicken until fully cooked • Place the chicken in a skillet with lemon juice of two large lemons and the grated zest, wine or broth, lemon zest and capers. • When the liquid comes to a boil add the starch slurry and stir to thicken. It will need to come to a boil to thicken properly • If this becomes to thick, add a little water or chicken broth.