While staying at the vineyard, the owner offered to give us a cooking lesson. We made several courses, but one of my favorite dishes was the Chicken Scallopini, or "Scaloppine al Limone" as our host called it. I tried my best to write down the recipe, and laugh as I look back on it now. I actually quoted what our host said as she poured the olive oil and white wine in the pan. She would say, "a glug for me, a glug for you, and an extra for me". A reason the dish may have been so delicious was from the entire stick of butter she used. My goal was to recreate this recipe and try to make it a bit healthier. I also eliminated the wine from the original recipe and substituted it for chicken stock. I am happy to report it was just as delicious as I remembered! My husband went back for an extra 2 servings, so I am guessing he agreed.
Chicken Scallopini with Lemon Sauce
1 pound chicken tenderloins
1/2 cup gluten free all-purpose flour
1 tablespoon ghee
3 tablespoons olive oil
1 cup chicken stock
1 egg, beaten
1/4 cup parsley, chopped
1/2 lemon, juiced
3/4 teaspoon salt
- Press the chicken with your fingertips to slightly flatten and roll in flour.
- Place the butter and oil in large frying pan at high heat. Add the floured chicken and turn the slices until both sides are browned, about 5 minutes.
- Add the chicken stock and lower the heat. Cover the pan with a lid and continue to simmer for 5 minutes.
- Remove the chicken slices from the pan and place them on a serving plate, leaving the liquid in the pan.
- Raise the heat and add the lemon juice, parsley and egg. Stir for about 2 minutes before pouring the sauce over the chicken.