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Chicken Scaloppine With Lemon Glaze

4 boneless chicken thighs
2 tablespoons dijon horseradish mustard
2 eggs
1 12 cups panko breadcrumbs, breading
2 tablespoons olive oil
1 teaspoon garlic powder
1 teaspoon natures seasoning
1 cup chicken broth
6 tablespoons lemon juice
12 teaspoon salt
12 teaspoon garlic salt
4 lemon slices
2 tablespoons capers
fresh parsley


In a bowl whisk together mustard and eggs. Set aside. In another bowl mix panko, garlic powder and natures seasoning. Dip the thighs in egg/mustard mix (shake off excess) then coat well with crumb mix. Press crumbs into thigh to make sure it adheres. Heat olive oil on medium in a skillet. Add chicken and cook 5 minutes on each side or until done, then remove from skillet. For glaze: in the same skillet, add broth, lemon juice, salt, garlic salt, and capers. Bring to a boil scraping any brown bits from the pan. Thicken with water and corn starch mixture if needed. On a plate spoon rice pilaf. Add glaze to rice. Add chicken thigh and more glaze. Then top with fresh parsley & lemon slice.

Source: www.food.com