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Lemon-Cilantro Chicken Scaloppine





Yields
Makes 4 servings



Total Time
15 mins

Wine pairing: A tart, citrusy, grassy Sauvignon Blanc.

Prep and cook time: About 15 minutes

Lemon-Cilantro Chicken Scaloppine




Leigh Beisch
  Basic chicken scaloppine
 1 teaspoon olive oil
 2 cloves garlic, peeled and minced
 2/3 cup fat-skimmed chicken broth
 1 teaspoon grated lemon peel
 1 tablespoon lemon juice
 1/4 teaspoon hot chile flakes
 2 tablespoons chopped fresh cilantro
  Salt and pepper
  Lemon wedges
Step 1
1

Keep basic chicken scaloppine warm in a 200° oven.

Step 2
2

Add olive oil and garlic to hot pan used to cook chicken (don't wash) and stir over high heat until garlic is slightly limp, about 15 seconds. Add chicken broth, lemon peel, lemon juice, and chile flakes to pan; stir until mixture is boiling. Boil, stirring occasionally, until juices are slightly reduced, 1 to 1 1/2 minutes, then stir in fresh cilantro. Spoon sauce evenly over chicken. Add salt and pepper to taste, and garnish with lemon wedges.

Nutrition Facts

0 servings

Serving size

Amount per serving
Calories272
% Daily Value *
Total Fat 7.5g10%

Saturated Fat 1.2g6%
Cholesterol 82mg28%
Sodium 106mg5%
Total Carbohydrate 13g5%

Dietary Fiber 0.5g2%
Protein 36g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.