The Realtor's Chicken Scallopini

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

• Servings: 2
• 1 garlic clove, pressed
• 1/4 cup butter, softened
• 2 boneless skinless chicken breast halves
• 1/2 cup all-purpose flour
• salt & fresh ground pepper
• 4 ounces sliced mushrooms
• 20 capers (to taste)
• 2 tablespoons lemon juice
• 1/4 cup wine
• 1 teaspoon chicken base (to taste)
• 1/4 cup water
• 1 teaspoon fresh parsley, chopped (to taste)
• 2 lemon slices

Recipe

• 1 in a small bowl, stir together the garlic and butter until well combined. set aside.
• 2 place a chicken breast half on a work surface with the thick side facing to the right (if you're right-handed), and place your left hand down on the chicken breast.
• 3 using a very sharp knife, carefully cut the chicken breast from the thick side to about 1/2 inch from the edge of the thin side, in a horizontal cut.
• 4 open the cut chicken breast and spread it out like an open book. using a meat mallet, gently pound the butterflied chicken breast until it is an even thickness.
• 5 place the flour in a shallow dish; dredge each chicken breast on both sides with the flour.
• 6 melt the garlic butter in a large skillet over medium heat until it stops foaming.
• 7 cook each chicken breast until golden brown on both sides, 6 to 8 minutes per side.
• 8 sprinkle each breast with salt and pepper.
• 9 remove the chicken breasts to a platter, and keep warm.
• 10 cook and stir the mushrooms, in the same skillet, until the mushrooms have absorbed the remaining butter in the skillet and have begun to turn brown at the edges.
• 11 stir in capers, lemon juice, wine, chicken base and water.
• 12 stir to combine. reduce to a simmer.
• 13 adjust salt and pepper again; stir the parsley into the sauce.
• 14 remove the chicken breasts to serving plates.
• 15 serve the sauce over the chicken.
• 16 garnish each serving with a lemon slice.