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Chicken Escalopes

Print Recipe
Course Main Dish, Meat And Poultry

Ingredients
  

  • 1 lb chicken de-boned breasts
  • 2 tbs cooking olive oil
  • 1 juice lemon
  • 1 tbs wine vinegar
  • 1 tbs Balsamic vinegar
  • 1 tbs capers
  • salt
  • Pepper

Instructions
 

  • 1. Place the Escalopes between to pieces of wax paper, and pound flat with a rolling pin to a thickness of about 1/4?.
  • 2.Using a stainless steel or aluminum pan, add the olive oil. Add the Escalopes, and turn to coat with the oil. Use a metal pan because you want the heat from the oven floor to quickly cook the bottom of the chicken.
  • 3. Top with the lemon juice, vinegar and caper. Season with salt and pepper.
  • 4. Cook the chicken in a hot oven with a live fire, without turning. It should take 4-6 minutes. The top of the chicken should be browns and bubbly, and the inside should be cooked through, but not dry.
  • 5. Place one Escalope on each plate, and cover with cooking juices. Or, put the entire dish on a warm serving platter. Top with fresh lemon slices, and serve immediately.

Notes

Variations
After the chicken is cooked, add 5 TBS Marsala wine, and return the pan to the oven just long enough to heat through and reduce.