- 4 large or 8 small chicken whites
- 2 pinches salt
- 1 to 2 pinches black pepper
- 2 tablespoons [30 mL] olive or salad oil
- 2 tablespoons [30 g] butter or margarine
- 3 tablespoons [45 mL] chopped chives or green onions
- Juice of 1/2 a lemon, or lime
- 2 tablespoons [30 mL] Brandy or Cognac [optional]
- 3 tablespoons [45 mL] freshly chopped parsley
- 2 teaspoons [10 mL] Dijon mustard
- 1/4 cup [60 mL] chicken broth
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- Cover half of chicken whites with waxed paper or plastic wrap; flatten using a mallet, then salt and pepper.
- Into a large frypan, heat together 1 tablespoon [15 mL] olive or salad oil and 1 tablespoon [15 g] butter or margarine.
- Brown a few chicken scallopines over high heat, for 4 minutes on each side; do not cook longer or it will be overcooked.
- Arrange onto a warm serving plate; keep warm.
- Repeat with remaining chicken scallopines, olive or salad oil and butter or margarine.
- Keep warm onto serving plate.
- Add chopped chives or green onions, lemon or lime juice, Brandy or Cognac if desired, freshly chopped parsley and Dijon mustard to frypan.
- Heat for a few minutes, whipping.
- Still whipping, pour in chicken broth and remaining olive or salad oil, then remaining butter or margarine.
- Pour sauce all over chicken scallopines; serve immediately.
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