Chicken Scaloppine al limone
Instructions
Saute one minute 40 g butter in a pan with a tablespoon of olive oil and a clove of crushed garlic and whole.
Then remove garlic, add 500 g of chicken breast scaloppine around 40 g each, not flour.
2 minutes to the flavour, add salt and pepatele.
Drizzle with the lemon juice and 3 tablespoons of hot water.
Let simmer 3 minutes more sweet, turning the scallops again.
Roundtrip on a serving dish and complete each Escalope with a fourth d slice of lemon, some the result of caper, olives stuffed green pepper, divided in half and sprigs of fresh oregano.
Pour over the cooking and serve.
Ingredients and dosing for 4 persons
- 500 g chicken breast scaloppine
- 40 g butter
- 1 tbsp olive oil
- 1 clove of garlic
- salt and pepper
- lemon juice
- capers
- stuffed green olives
- fresh oregano