Chicken Scallopini:
Pound chicken breasts to 1/8\" thick.<
he dough.
Top with chicken, artichokes, capers, parsley and mozzarella
nd shake to mix. Add chicken cutlets and shake to cover
e sauce, the chicken and the pasta,
side. Place a chicken breast half on a
Grate 1 teaspoon zest and squeeze 1/4 cup juice from the lemon.
Heat the oil in a 12-inch skillet over medium-high heat. Add the chicken and cook for 10 minutes or until well browned on both sides and cooked through. Remove the chicken from the skillet, cover and keep warm.
Stir the garlic, stock, lemon juice, lemon zest and soup in the skillet. Add the spinach and cook and stir until the spinach is wilted. Return the chicken to the skillet.
Mix flour and pepper together.
Dip chicken breast in beaten egg and then in flour and pepper mixture.
Fry over medium heat, slowly in 2 tablespoons butter and oil.
When chicken is brown, remove breasts.
Add mushrooms with 1/4 cup lemon juice and white wine. Simmer.
Use sauce to pour over chicken.
epper.
Add mushrooms and chicken and simmer to reheat.
edium-high heat. Season the chicken breasts with salt and black
set aside.
Place two chicken breast halves into a ziploc
Chop 'chicken' into 1\" cubes. Mix all
Sprinkle herb seasoning over chicken.
Place chicken breasts between 2 sheets of
owl, dilute the cream of chicken soup with the remaining broth
Remove skin and bones from chicken breasts.
Mix flour, garlic powder and paprika.
Coat chicken with flour mixture.
Brown chicken in margarine.
Remove chicken and keep warm.
Stir water, lemon juice and instant bouillon into skillet, loosening brown particles on bottom.
Add lemon slices and heat 1 minute.
Pour over chicken.
Mix flour, garlic, salt or powder and paprika.
Coat chicken with mixture.
Brown chicken in butter in skillet.
Remove chicken; stir in water, lemon juice and bouillon cube.
Crush cube and stir it up, loosening particles stuck to pan.
Add lemon slices.
Return chicken to pan.
Heat and serve.
Pour broth onto chicken.
Remove skin and bones from chicken breasts.
Mix flour, garlic powder and paprika.
Coat chicken with flour mixture.
Brown chicken in butter in 10-inch skillet.
Remove chicken from skillet to serving platter and keep warm.
Remove skin from chicken breast and cut each in halves. Place half between wax paper, pound until 1/4 inches.
Coat with flour.
Heat 2 tbsp. oil in a 12 inch skillet over medium heat until hot.
Cook chicken until done and light brown.
About 4 minutes on each side.
Remove chicken to warm plates.
Heat remaining margarine in same skillet until melted.
Stir in lemon juice.
Pour over chicken and garnish with parsley and lemon slices.
Serve with hot cooked spaghetti.
Slice chicken into thin strips.
Mix flour, cheese, salt and pepper together.
Dredge chicken in flour mixture.
Heat butter in a skillet and saute chicken until golden brown.
Remove to platter.
Cut chicken breasts into half.
Place
First marinade the chicken in 1/3 cup soy sauce for 15 minutes.
Then dredge the chicken in the flour.
Cook chicken in 3 TBSP oil in large skillet. 5 minutes per side.
Remove chicken to serving plate.
Add 1 TBSP oil to skillet. Then add green onions, tomatoes, wine, sugar and 1 TBSP soy sauce. Bring to a boil.
Return chicken to skillet.
Cover and simmer for 15 minutes. Serve over cooked fettucine noodles.