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* Exported from MasterCook * Chicken Scaloppini with Lemon-Caper Sauce Recipe Recipe By : Brianna, modified by Art Guyer Serving Size : 12 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 5 pounds boneless, skinless chicken breasts 2/3 cup all-purpose flour 1 1/4 teaspoon salt 1 1/4 teaspoon black pepper 1 1/4 teaspoon chili powder 6 tablespoons canola oil ... Sauce: 5 cups chicken broth 2/3 cup lemon juice 2/3 cup drained capers 2/3 cup all-purpose flour Place chicken breasts, 1 at a time, between sheets of waxed paper or plastic wrap. Pound gently to 1/4-inch thickness. Combine flour, salt, pepper and chili powder in a shallow plate. Dip chicken pieces in flour mixture to lightly coat both sides. Add 2 tablespoons canola oil to a large skillet, brush to coat entire surface, and heat over medium heat. Place chicken in hot pan in a single layer and cook for about 1 1/2 minutes. Turn over and cook about 1 1/2 minutes until chicken is no longer pink in center. Set side in a serving dish and place in a warm oven. Repeat until all chicken is cooked, adding about 2 tablespoons oil to the pan before each batch. In a large bowl, combine broth, lemon juice, flour and capers. Pour into skillet and boil until thickened. Serve immediately, pouring about a cup of sauce over chicken. Serve rest of sauce at the table. Serve with rice or egg noodles. Contributed to the FareShare Gazette by Art; 2010 www.fareshare.net - - - - - - - - - - - - - - - - - - |
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