Recipe - Chicken Scallopine

3 Whole breasts chicken
One half cup Allpurpose flour
1 teaspoon Salt
One half teaspoon Pepper
3 tablespoon Butter
1 Whole Squeeze lemon juice
One fourth cup Chopped parsley
1 cup White Wine
2 tablespoon Capers
3 tablespoon Virgin Olive Oil

Bone and pound chicken breasts. In a bowl mix flour, salt and pepper. Dip
cutlets in mixture and press firmly to coat. Shake off excess. Chill. In a
large skillet heat butter until it sizzles. Saute' cutlets, 3 or 4 at a
time, 23 minutes per side. Drain on paper towels and keep warm until all
are cooked. Stir lemon juice and wine into drippings and scrape bottom to
loosen particles. Heat but don't boil. Add capers. Spoon pan juices over
cutlets on serving platter and sprinkle with chopped parsley. This dish
tastes especially good served with Fettucine and garnished with slice lemon
twists and watercress.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini