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Home > Recipes
Recipes from Pilgrim's Kitchen
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Company Chicken Scallops with Lemonade Rice
Marilyn Owen Las Vegas, NV
Ingredients:
2 pounds boneless, skinless chicken breast halves
1/2 cup flour plus 1/2 teaspoon, divided
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup butter
1/4 cup olive oil
1/2 cup dry white wine
1 lemon, juiced
1 tablespoon capers
Lemonade Rice: recipe follows
parsley sprigs
lemon slices
Directions:
ut each breast half into 3 or 4 scallops and place between sheets of plastic wrap; pound with mallet until thin. In flat dish, place 1/2 cup of the flour, salt and pepper; dredge chicken to coat. In large heavy skillet over medium high heat, place butter and olive oil. Add several chicken scallops at a time and brown about 1 minute on each side; remove to platter. To skillet, add wine and lemon juice; bring to soft boil. Whisk in remaining 1/2 teaspoon flour. Add capers and simmer 2 minutes. Serve 2 or 3 chicken scallops on each plate with sauce drizzled over top and Lemonade Rice on the side. Garnish with parsley sprig and lemon slice. Makes 6 servings.
Lemonade Rice: In medium saucepan, place 1/4 cup butter and melt over medium heat. Add 1 cup finely chopped celery and 1/4 cup finely chopped onion; sauté until tender, about 3 minutes. Stir in 3 tablespoons frozen lemonade concentrate and 3 cups water; bring to a boil. Add 1 1/2 cups packaged rice; simmer 20 minutes or until water is absorbed.
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