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Chicken Scaloppine with Asparagus & Peas Recipe by Michael Symon
Ingredients
  • subheading: CHICKEN SCALOPPINE WITH ASPARAGUS & PEAS:
  • 1 cup all-purpose flour
  • 1 pound chicken cutlets (pounded to ¼-inch thickness)
  • 2 tablespoons olive oil
  • 3 tablespoons unsalted butter (divided)
  • 1 shallot (peeled and sliced)
  • 1 cup asparagus (woody ends removed, cut into pieces about the size of peas)
  • 1 cup fresh peas (shelled)
  • 1 cup white wine
  • 1 lemon (zested and juiced)
  • ½ cup parsley (leaves chopped)
  • kosher salt and freshly ground black pepper (to taste)
Steps
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