Carfully slice each chicken breast in half horizontally. Flatten chicken grently between sheets of wax paper until uniform thickness.
Heat vegatable oil over moderately high heat. Dip chicken in flour, shake, then cook immediately in hot oil for about 1 minute on each side, or until done. (Do not overcook or chicken will be dry). As chicken scallops are done, transfer to warm platter and season with salt and pepper. Keep warm.
Drain most of the fat from pan. Deglaze pan with Marsala and chicken stock over high heat, scaping pan well. When sauce is slightly syrupy, add butter and lemon juice drops to taste. Pour sauce over warm chicken and garnish with parsley.
Serves 4 to 6.
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