Chicken Scallopini

Celebrate American Cooking, p. 41

2 boneless chicken breasts

½ cup all-purpose flour

2 tablespoons vegetable oil

3 tablespoons margarine or butter

2 tablespoons lemon juice

Snipped parsley

Lemon slices

Hot cooked spaghetti

Remove skin from chicken breasts; cut each into halves. Place each half between two pieces of waxed paper; pound until ¼ inch thick. Coat with flour.

Heat oil and 2 tablespoons of the margarine in 12-inch skillet over medium heat until hot. Cook chicken until done and light brown, about 4 minutes on each side. 

Make the place sizzle!

Remove chicken to warm platter.

Heat remaining margarine in same skillet until melted. Stir in lemon juice; pour over chicken. Garnish with snipped parsley and lemon slices. 

How that's an attractive garnish!

Serve with hot cooked spaghetti.

I mixed some butter into the noodles to keep them consistently interesting.

My Rating: 5/5 "It had me at lemon. This is so simple, but the flavors are spectacular together. The visual presentation makes it even more fun! Highly recommend!"