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1
BASIC CHICKEN SCALOPPINE (first three ingredients).
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2
Rinse 4 boneless, skinned chicken breast halves (5 to 6 oz. each); pat dry.
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3
Sprinkle both sides lightly with salt and pepper.
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4
Place halves between sheets of plastic wrap; with a mallet or a rolling pin, gently pound chicken to an even 1/4 inch thick. Peel off wrap.
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5
Put about 1/2 cup all-purpose flour in a shallow container. Turn each piece of chicken in flour to coat lightly.
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6
Set a 10- to 12-inch nonstick pan over medium-high heat; when hot, add 2 teaspoons olive oil. Lay 2 pieces of chicken in pan; cook, turning once, until no longer pink in the center (cut to test), 4 to 6 minutes. Transfer to a platter or plates and keep warm in a 200u00b0 oven.
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7
Repeat to cook remaining chicken in 2 more teaspoons oil.
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8
LEMON-CILANTRO CHICKEN SCALOPPINE (last 9 ingredients).
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9
You'll need to use the Basic Chicken Scaloppine (see above) and then continue with remaining directions below.
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10
Keep basic chicken scaloppine warm in a 200u00b0 oven.
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11
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.
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12
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.
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13
Spoon sauce evenly over chicken. Add salt and pepper to taste, and garnish with lemon wedges.
