Tuesday, August 14, 2007

Chicken Scaloppine

(I am just going to post like I have been posting everyday for the last month. Because nobody truly noticed, I'm sure.)

I breaded chicken breasts that I pounded real good (incorrect for effect). Pan cooked it in only 1 T oil. Deglazed the pan with some chicken broth. Added the juice of two lemons. Some juice from the caper jar. Some capers. Placed the chicken back in the pan. The bread crumbs thickened up the sauce a little. And poof it was done.

The end. Thanks for stopping by San Diego.

1 comment:

artgirl said...