While many have heard of veal scallopini, you can make this Italian dish with most any meat or even vegetables. The trick is to use a demi-glace of the same style -- i.e., a venison demi if using deer. You can 'fake' a demi-glace by reducing an appropriate brown stock and adding a water and flour slurry to thicken. Makes an awesome romantic dinner for two.
If you need to make this for a large party, cook the chicken as directed but in several small batches, and reserve the butter and flour from cooking each batch until you are ready to make the sauce for all.