TUSCAN LEMON CHICKEN


5 - 6 SKINLESS/BONELESS CHICKEN BREAST FILLETS
2 LARGE THICK SKINNED LEMONS
UNSALTED BUTTER
EXTRA VIRGIN OLIVE OIL
SALT & PEPPER TO TASTE
FLOUR
WHITE WINE
1 CUP HEAVY CREAM

USING VEGETABLE PEELER, PEEL STRIPS OF ZEST FROM LEMON

PUT ZEST STRIPS IN A POT OF HOT WATER.  BRING TO BOIL AND ALLOW TO BOIL 5 MINUTES.

POUR OFF WATER.  ADD MORE FRESH HOT WATER TO POT WITH ZEST AND SIMMER FOR APPROX. 15 MINUTES UNTIL TENDER.

POUR OFF WATER AND ALLOW  LEMON STRIPS TO COOL COMPLETELY.  JULIENNE STRIPS.  SET ASIDE.

POUND BREAST FILLETS INTO SCALLOPINI THIN FILLETS.  CUT INTO 4 FILLETS PER PERSON.

PLACE BUTTER AND OLIVE OIL IN COLD FRY PAN.  RATION IS 3/4 BUTTER TO 1/4 OIL.

DIP FILLETS VERY LIGHTLY INTO FLOUR.  SAUTE A FEW MINUTES ON EACH SIDE UNTIL GOLDEN.  ADD SALT AND PEPPER TO TASTE.  SPRINKLE WITH A PINCH OF FLOUR.

REMOVE FROM PAN AND SET ASIDE.  COVER TO KEEP WARM.

SQUEEZE JUICE FROM 1 LARGE LEMON, ADD EQUAL PART WHITE WINE TO LEMON JUICE.

ADD LEMON JUICE AND WINE TO THE BUTTER & OIL IN FRY PAN.  SIMMER ON HIGH TO REDUCE BY ½

ADD A PINCH OF JULIENNE LEMON PIECES FOR EACH PERSON

ADD 1 CUP CREAM TO PAN LIQUID AND REDUCE BY ½

ADD CHICKEN BACK TO PAN AND SIMMER 5 MINUTES TO REHEAT.

PLACE ON WARM PLATTER AND GARNISH WITH TWISTED HALF SLICES OF LEMON.

ONE OF MY ABSOLUTE PERSONAL FAVORITES!

QUICK AND EASY WITH "COMPLIMENTI" RESULTS