Lemon Chicken Scaloppini with Broccoli

 When left in the refrigerator overnight the flavor of the basil and lemon increased. That’s when I added the Parmesan cheese on top.

INGREDIENTS

• 4 boneless chicken breasts, butterflied and pounded thin or cut into pieces.

• 1 cup of flour for dredging

• 2 eggs, beaten

• 1/4 cup of milk

• 4 Tbls of butter

• 2 Tbls of vegetable oil

• 1 bunch of broccoli, steamed and cut into florets

• 4 long green onions, chopped

• 2 cloves of garlic minced

• 8 baby Portobello mushrooms, sliced

• 1 1/2 cups of heavy whipping cream

• 6 fresh basil leaves, choppped

• 2 Tbls of lemon zest

• Juice from 3 lemons

• 1/2 tsp of salt

• 1/2 tsp of freshly grated black pepper

• 1/4 cup of fresh flat leaf parsley, chopped

• Serve over pasta (optional)

  PREPARATION

• In a small bowl mix the flour with a 1/4 tsp of salt and a 1/4 tsp of pepper.

• In another small bowl beat the eggs and the milk together.

• Dip the chicken in the egg mixture.

• Dredge the chicken in the flour, shake off the excess flour and refrigerate for about an hour.

• Sauté the chicken in 2 Tbls butter and 1 Tbls oil until lightly browned, about 3 minutes on each side.

• Squeeze the lemon juice all over the top of the chicken while frying. Be careful because the oil will slightly splatter.

• Drain on a paper towel.

• In a large frying pan sauté the onions, garlic and mushrooms for 3 minutes in the remaining butter and oil.

• Add the cream, lemon zest and basil and simmer for around 15 to twenty minutes until cream is bubbly and thick.

• Add the steamed broccoli to heat through for 2 minutes.

• Season with the remaining salt and pepper.

  Plate the lemon chicken scaloppini and spoon over the broccoli sauce and garnish with parsley.