• 2 lbs. chicken breast halves, boneless, skinless
  • ½ cup flour plus 1/2 teaspoon, divided
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • ¼ cup butter
  • ¼ cup olive oil
  • ½ cup dry white wine
  • 1 lemon, juiced
  • 1 tablespoon capers
  • parsley sprigs
  • lemon slices
  • Lemonade Rice
    • ¼ cup butter
    • 1 cup finely chopped celery
    • ¼ cup finely chopped onion
    • 3 tablespoons frozen lemonade concentrate
    • 3 cups water
    • 1 ½ cups packaged rice


1. Cut each breast half into 3 or 4 scallops and place between sheets of plastic wrap; pound with mallet until thin.
2. In flat dish, place 1/2 cup of the flour, salt and pepper; dredge chicken to coat.
3. In large heavy skillet over medium high heat, place butter and olive oil. Add several chicken scallops at a time and brown about 1 minute on each side; remove to platter.
4. To skillet, add wine and lemon juice; bring to soft boil. Whisk in remaining 1/2 teaspoon flour.
5. Add capers and simmer 2 minutes.
6. Serve 2 or 3 chicken scallops on each plate with sauce drizzled over top and Lemonade Rice on the side. Garnish with parsley sprig and lemon slice.
7. Lemonade Rice: In medium saucepan, add butter and melt over medium heat. Add celery and chopped onion; sauté until tender, about 3 minutes. Stir in frozen lemonade concentrate and water; bring to a boil. Add rice; simmer 20 minutes or until water is absorbed.



Marilyn Owen
Las Vegas, NV
2005 Finalist