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Lynne’s Lemon Chicken Scaloppini




Source of Recipe


BBR


Recipe Introduction


Posted by: avidcookGA


List of Ingredients




2 lbs. chicken breasts, pounded to 1/4" thick
1/2 c all-purpose flour
2 tsp. garlic salt & Pepper to taste
OR use 2 tsp. McCormick’s Montreal Steak Seasoning in place of garlic salt & pepper
1/2 c butter
1 tsp. instant bouillon OR 1 tsp. Better Than Bouillon dissolved in ½ cup hot water
2 Tbsp. lemon juice
8 ounces fresh mushrooms plus 2 Tablespoons butter to sauté them
6 lemon slices


Recipe



Mix together flour, garlic salt, and pepper (or flour and Montreal seasoning). Dredge chicken in flour mixture. Melt butter in large skillet; brown chicken over medium heat for approximately 3-4 minutes on each side. Remove chicken and place chicken in ungreased 13 x 9 inch baking dish. In the same skillet used to brown the chicken, add 2 Tbsp. Butter and the mushrooms. Sauté the mushrooms and place them on top of the chicken in the baking dish. Dissolve bouillon in water. Add lemon juice; pour over chicken Cover with foil and refrigerate if making ahead.

Heat oven to 350 degrees. Bake the covered with foil for 30 minutes. Remove from oven and top each chicken breast with a slice of lemon. Reserve liquid in baking dish to serve over rice or pasta. We like it put the reserved juices in a gravy boat and drizzle over buttered fettuccini and Parmesan cheese.