Lidia Bastianich's Chicken Scaloppini

 We saw her make this on the TODAY show 4th hour with Hoda and Jenna. Looked delicious and easy to make - went to serve it over fresh spinach only to discover it was past and couldn't find my frozen back up! Oh Well....next time! 

Ingredients

• • 2 lemons
  • 8 chicken breast scallopini (about 1½ pounds)
  • salt and freshly ground black pepper
  • all-purpose flour
  • 6 tablespoons olive oil, divided
  • 6 tablespoons unsalted butter, divided
  • 2 cloves garlic, peeled
  • 10 large green olives (preferably Cerignola), cut away from the pit in wide strips
  • 1/3 cup small capers in brine, drained
  • 1/2 cup dry white wine
  • 1 cup chicken stock
  • 2 tablespoons chopped Italian parsley
  • braised spinach, for serving

Preparation

1. Squeeze the juice from 1½ of the lemons and reserve. Lay the remaining lemon half flat side down and 

cut into very thin slices with a paring knife. Remove pits and set the lemon slices aside.

2. Season the scaloppini with salt and pepper. Dredge in flour to coat both sides lightly and tap off excess 

flour.  Heat 3 tablespoons of olive oil and 2 tablespoons of butter in a wide, heavy skillet over medium heat

until butter is foaming. Add as many of the scaloppini as will fit without touching and cook until 

golden-brown on the underside, about 3 minutes. Flip and cook until the second side is lightly browned, 

about 2 minutes. Remove and drain on paper towels. Repeat with remaining scaloppini.

3. Remove all scaloppini from the pan. Pour off the fat and carefully wipe out the skillet with a wad of 

paper towels. Pour in the remaining 3 tablespoons olive oil and add the remaining 4 tablespoons butter,

the garlic and lemon slices. Cook, scraping the bottom of the skillet, until the garlic is golden-brown, 

about 3 minutes. Scoop out lemon slices and set aside. Scatter the olives and capers into the skillet and

 cook, stirring gently, until they begin to sizzle, about 4 minutes. Pour in the wine, bring to a vigorous boil 

and cook until reduced in volume by half. Pour in the chicken stock and lemon juice, bring to a boil and 

cook until slightly syrupy, about 4 minutes.

4. Return the scaloppini to the skillet, turning the cutlets in the sauce until they are cooked through and 

coated with sauce. Swirl in the parsley and divide the scaloppini among warm plates. Spoon sauce over 

them and decorate with reserved lemon slices. Serve over braised spinach.