ITALIAN LEMON CHICKEN

Serves 6 as a main entree course.

I enjoy the flavor of fresh lemons as used in various recipes. Even though the recipe may be heavily spiced or contain a great deal of garlic, lemon juice seems to "smooth-out" and "mellow" the flavors.

This is a delicious recipe and easy to prepare. The boneless, skinless chicken breast scallops are coated with an egg wash that both protects the delicate chicken meat and loans a truly unique flavor.

INGREDIENTS

• 3 Large eggs
• Salt and white pepper to taste
• 1 Tbs. Heavy cream
• 1 Tbs. Parmesan cheese
• 1/2 Tbs. Chopped fresh parsley
• 3 Whole boneless, skinless chicken breasts
• 1/2 Cup Flour
• 1/2 Cup vegetable oil
• 8 Tbs. Unsalted butter, 1 stick
• 1/4 Cup Dry white wine. Dry vermouth works great
• 2 Lemons, prepared as follows;
• Squeeze and reserve the juice from 1 1/2 lemons
• 1/2 lemon cut into paper thin slices
• 1/3 Cup Chicken broth
• 1 Pinch nutmeg

PREPARATION

1. Prepare the breasts.
• Separate the breast halves. Cut each half crosswise into 2 pieces. Pound each piece into scallops no more than 1/8 to 3/16 inch thick. Reserve and refrigerate.



2. Prepare coating.
• Place the egg, salt, pepper, cream, cheese and a sprinkle of parsley in a large mixing bowl and whisk/mix to make a smooth batter. Reserve.



3. Lightly dust each scallop in flour. Place scallops in reserved coating batter and let soak, refrigerated, for 1 hour.



4. In a large fry or saute pan, heat oil until very hot and shimmering.



• Carefully place scallops, two or three at a time, in pan and cook quickly until they become crusty and a golden brown color. Reserve and keep warm.



5. Melt butter in a large baking dish and arrange the scallops over the butter. Season with salt and pepper. Add remaining parsley and bake in pre-heated 350°F oven for 5 minutes.



• Turn scallops, add the wine and bake 5 more minutes. Add lemon juice and bake 3 minutes. If scallops become too dry, add a little chicken stock.



• Turn scallops and spoon sauce over all. Place in serving platter, sprinkle lightly with nutmeg, add remaining sauce and decorate with lemon slices.



6. Serve with well chilled dry white wine.