Chicken Scaloppini with Lemon Sauce is one of my favorite meals. I love this recipe from my Southern Living Cookbook. I usually thicken the sauce with some arrowroot so it make a gravy to pour over the pasta. Enjoy!
Chicken Scaloppini with Lemon Sauce
6 chicken breast halves, skinned, boned, and halved
1 cup all-purpose flour
1/4 teaspoon pepper
2 eggs, beaten
1/4 cup butter
1/4 cup vegetable oil
1/2 to 3/4 pound fresh mushrooms, thinly sliced
1/4 cup water
1/2 cup Chablis or other dry white wine
1/2 cup lemon juice
1/2 cup chopped fresh parsley
Place each chicken piece between 2 sheets of waxed paper; flatten to 1/4-inch thickness using a meat mallet or a rolling pin.
Combine flour and pepper; stir well. Dredge chicken in eggs and then in flour mixture, shaking off excess flour. Set chicken aside.
Heat butter and oil in a heavy skillet. Cook chicken in skillet over medium heat about 4 minutes on each side or until golden brown and done. Remove chicken to serving platter; keep warm.
Add mushrooms and 1/4 cup water to pan drippings; cook over medium heat, stirring often, about 3 minutes. Spoon mushrooms over chicken.
Add wine and lemon juice to the skillet, heat thoroughly. Pour sauce over chicken; sprinkle with parlsey.