Recipe - Chicken Scallops Saute

12 Single chicken breasts;
boned and skinned
Salt
Pepper
Flour for dredging
3 Eggs; beaten
One half pound Butter
2 Lemons;juice of
Chopped fresh parsley

Place chicken breasts one at a time on a large sheet of waxed paper.
Sprinkle w/ a few drops of water & cover w/ another sheet of waxed paper.
Pound flat w/ a meat mallet or the flat of a cleaver. Cut into medallions.
Sprinkle the chicken w/ salt & pepper. Dredge in flour & dip in beaten
eggs. Melt a little of the butter in a pan over mediumhigh heat & saute
chicken until golden brown on both sides, adding more butter as needed.
Remove chicken to heated platter, reserving the pan butter. Add the lemon
juice to the butter in the pan. Whisk over low heat until reduced to a thin
sauce consistency. Pour over chicken. Garnish with chopped parsley.

THE IMPECCABLE PIG

E. INDIAN SCHOOL RD.;SCOTTSDALE

WINE: J. PHELPS CHARDONNAY, 1979

From the Micro Cookbook Collection of American recipes, downloaded from
Glen's MM Recipe Archive, http://www.erols.com/hosey.