Chicken Scaloppine

I probably don’t have to tell my blog readers this news since most, if not all, should know I have a love of cooking.  The real news is…I’m addicted to Food Network.  Is there really any other network on television? Seeing an occasional recipe on my blog… from one of my favorite Food Network episodes…will not be unusual.  The following is-

Chicken Scaloppine

 4 or 5 chicken breasts
 1 teaspoon poultry seasoning
 Kosher salt and freshly ground black pepper
 1/2 cup all-purpose flour
 2 tablespoons canola oil
 2 tablespoons unsalted butter
 1 (14.5-ounce) can chicken broth
2 tablespoons lemon juice
1 tablespoon chopped fresh parsley leaves
1 tablespoon chopped fresh basil leaves

Cut chicken breasts in half, lengthwise.  Pound the pieces between sheets of plastic wrap to flatten them, about 1/4-inch thick. 

Sprinkle with poultry seasoning and season with salt and pepper, to taste.  Coat the chicken with flour, shaking off any excess.  In a large skillet, over medium-high heat, add the oil and butter.  Mix together and when the butter has melted add the chicken,working in batches, until they are golden brown, about 4 to 6 minutes per side.  Remove the chicken, to a serving platter, cover and keep warm.  Add the chicken broth to the pan and cook it over high heat until it reduces by half and thickens slightly, about 5 minutes.  Sir in the lemon juice, parsley and basil.  Taste, and adjust the seasoning with salt and pepper, if needed.  Pour the sauce over the cooked chicken.