Chicken Scaloppine

Chicken Scaloppine 

-4-5 Boneless skinless chicken breasts

-Poultry seasoning

-Kosher salt and freshly ground black pepper

-1/2 cup all-purpose flour

-2 tbsp. canola oil

-4 tbsp. unsalted butter

-1 (14.5-ounce) can chicken broth

-4 tbsp. lemon juice

-2 tbsp. chopped garlic

-1 tbsp. parsley leaves

-1 tbsp. cornstarch 

-Pound chicken breasts until they are about 1/4 inch thick. I used my damn big skillet.
-Season breasts with salt, pepper and poultry seasoning. Dredge in flour and shake off excess. Meanwhile, heat 2 tbsp. butter and oil in a skillet.
-Cook chicken 6-8 minutes on each side or until cooked through. Remove to warm oven.
-Mix cornstarch into COLD broth. Deglaze pan with chicken broth. Add garlic, lemon juice, parsley, and adjust seasoning.
-Cook sauce until bubbly and thick. Then add remaining butter to make the sauce silky and delicious. Serve over rice.