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Home Chicken Broccoli Ziti Alfredo Sauce With Unsalted Butter

Italian Chicken Escalopes With Wine And Lemon Recipe

Ingredients

How to make it

  • Depending on size, cut the escalopes in half and coat in flour;
  • Melt the butter with half the oil in a large heavy frying pan until sizzling;
  • Add all, or as many as possible of, the escalopes and cook over a medium high heat for 1 to 2 minutes on either side until lightly coloured;
  • Remove, set aside and keep hot;
  • If any remaining, add the rest of the oil and cook and set aside in the same way;
  • Remove the pan from the heat, add the wine and lemon juice and zest, stirring continuously to mix together well with the pan juices;
  • Return the pan to a medium heat, add the escalopes and coat them well in the wine/lemon sauce until heated through;
  • Garnish with basil to taste and serve.

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The Cook

DonSpain Marbella, Spain

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