Chicken Scallopini

Directions

1. Trim excess fat from chicken breast, cut off the tenderloin and trim any connective tissue. Cut the breast flat and then cutting against the grain, cut the flat piece into 3 or four portions making 5 or 6 scaloppini. Place the chicken between pieces of film wrap and pound to a consistent thinness. Season the scaloppini with salt and pepper and dust with flour, shaking off any excess.
2. Heat one tablespoon of the Fustini's Single Varietal Extra Virgin Olive Oil, one teaspoon Fustini's Gremolata Olive Oil and one tablespoon butter in a large skillet over moderately high heat. Once the butter is melted, place the dusted scaloppini in the hot oil and sauté, on one side until fully browned and almost fully cooked, about 4 to 5 minutes at moderately high heat. Turn the chicken over and cook for another minute or until just cooked. Remove to a service plate.
3. Add another tablespoon of Fustini's Single Varietal Extra Virgin Olive Oil, teaspoon Fustini's Gremolata Olive Oil, and a tablespoon of butter to the pan. Very quickly add the shallot and stir to coat. Add the garlic and 1 tablespoon parsley and cook another 10 seconds. Add the white wine, chicken stock and Fustini's 12-Year White Balsamic Vinegar and cook until reduced by half, 1 to 2 minutes. Remove from the heat and add the last tablespoon of butter and swirl to mound. Pour the sauce over the chicken and serve immediately garnished with more chopped parsley and lemon slices