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5 from 1 vote

Yield: 4 Servings


For the Chicken

    4 six-ounce Chicken Scaloppini ¼ inch thick maximum

      2 Eggs, lightly beaten

        1 cup Flour for dredging

          2 cups Panko, seasoned with Herbs de Provence (thyme, oregano, rosemary & basil)

            3 tablespoons grated Parmesan

              1 tablespoon Eureka Lemon Virgin Olive Oil

                For the Sauce

                  1 tablespoon Eureka Lemon Virgin Olive Oil

                    1 tablespoon Unsalted Butter

                      2 Shallots (or Onion if you do not have shallots) – fine dice

                        ¾ cup Chardonnay

                          ½ cup Heavy Cream

                            ½ cup Lemon Juice

                              ½ Lemon Zest

                                ½ cup Chicken Stock

                                  1 tablespoons Cornstarch diluted in 1 ½ tablespoon water (if necessary)

                                    2 tablespoons Non-Pareil (small) Capers

                                      3 to 4 tablespoons Sweet Butter cut into small cubs

                                        Salt and Pepper to taste

                                          For the Salad

                                            ¼ pound Arugula

                                              2 tablespoons White Sicilian Lemon Balsamic Vinegar

                                                ¼ cup extra Eureka Lemon Virgin Olive Oil

                                                  Juice of 1 Lemon

                                                    1 large tablespoon Dijon Mustard

                                                      Salt & Pepper to taste


                                                        For the Chicken

                                                        • Preheat Oven to 375°F
                                                        • Place the chicken breast between 2 sheets of plastic wrap.  Flatten to ¼ inch thick.  Or cut them in half lengthwise with a slicer.  Dip them in the flour, then the egg mixture, and finish in the seasoned panko with the cheese.  Heat the oil in a non-stick skillet.  Cook for 2 to 3 minutes on each side until golden brown.  Transfer to oven and bake until inside temperature reaches 165°

                                                        For the Sauce

                                                        • In a sauté pan when hot, add olive oil and butter when light golden brown, add the shallots and cook until light golden brown.  Add the wine, salt and pepper and let reduce until about half is left, then add the lemon juice & zest.  Add the chicken stock, cornstarch (if necessary), capers, parsley and cream.  Bring to a boil and set aside.  Off the heat, add the butter. Adjust with salt and pepper.

                                                        For the Salad

                                                        • Using a blender mix the oil, vinegar, salt and pepper to create an emulsion.  At the last minute mix the dressing with the Arugula