>>Chez Montier Chicken Scaloppini with a twist

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INGREDIENTS

8    Chicken breast
2    teaspoon onion powder
3    cloves fresh garlic
1/4  teaspoon ground sage
1/2  teaspoon celery seed
2     teaspoons kosher salt
1/2  teaspoon fresh ground pepper

Coating
1/8    cup lemon zest
1 1/2 cups of semolina
1/2    cup of cornstarch
1/2    cup Parsley flakes
1/8    teaspoon ground allspice
1/4    teaspoon ground sage
1/2    teaspoon fresh ground pepper

Sauce
8      ounces of chicken stock
1/2   cup lemon juice
1/4   cup lemon zest
2      teaspoon onion powder
2      cloves fresh garlic
1/2   teaspoon celery seed
1 1/2 teaspoons kosher salt
1/2    teaspoon fresh ground pepper
1      teaspoon corn starch dissolved in 1/4 cup cold water
2      sticks melted butter
1      ounce Capers

Butterfly chicken breasts. Cover with plastic wrap and pound to 1/8 of an inch thickness using a flat sided mallet. Mince garlic and apply liberally to chicken breasts. Season the chicken with salt, pepper, celery seed and sage. Place in a flat tray and chill.

Combine all ingredients for coating in a flat square pan and set aside.

In a saucepan, bring chicken stock to boil and add lemon zest, garlic, celery seed, salt, pepper. Stir in corn starch to thicken. Remove from heat. Cut butter into tablespoon size squares and whisk in until butter is melted. Finish with fresh lemon juice.

Dredge chicken in coating mixture and sauté in large flat skillet with peanut oil until crispy and slightly brown.

Plate your dish with herbed rice, green beans on square plate.

Fold scaloppini in half and drizzle sauce on top. Garnish with fresh chopped thyme.

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