Twisted Chicken Scallopini

• 1/4 cup all-purpose flour
• 1 teaspoon seasoning salt
• 1 - 1 1/2 lb chicken cutlet
• 1/4 cup butter
• 1 small shallot, diced
• 2 teaspoons chicken base
• 1 orange, juice of, blood (Can use regular orange)
• 2 teaspoons key lime juice
• 3/4 cup white wine
• 1/2 cup heavy cream
• 1 teaspoon dried parsley (or fresh parsley if you have it)

1. Cut blood orange in half and set aside.
2. Fill large sauce pan or pasta pan with salted water and bring to a boil over high heat.
3. Place flour and seasoned salt in a plastic bag and shake to mix. Add chicken cutlets and shake to cover them. Let them sit for a few minutes to absorb some of the flour mixture and then shake again.
4. Melt butter in a larger skillet over medium heat and then add chicken cutlets. Allow chicken cutlets to cook for about 3-5 minutes or until lightly golden brown. Turn cutlets over and then add diced shallots around the chicken. Allow to cook another 3-5 minutes until golden.
5. Add the 2 teaspoons chicken base and stir with butter mixture. Now juice the blood orange into the pan and add the 2 teaspoons lime juice and mix juices with the butter mixture. Add the wine and allow it to simmer for 5 minutes. Turn down heat to low and add the heavy cream. Sprinkle with parsley. Serve chicken over pasta along with some of the sauce.

flour, salt, chicken, butter, shallot, chicken base, orange, lime juice, white wine, heavy cream, parsley

Taken from www.food.com/recipe/twisted-chicken-scallopini-282905 (may not work)