Light Chicken Scaloppine With Capers And Lemon Recipe

Name: Light Chicken Scaloppine With Capers And Lemon
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 boneless, skinless chicken breasts (about 1 1/2 pounds), pounded to 1/4 inch thick; Salt and pepper; 1/2 cup unbleached white flour; 4 teaspoons extra virgin olive oil; Olive oil cooking spray; 1 cup condensed or double strength chicken broth (lower sodium if available); 1 teaspoon minced garlic; 2 tablespoon lemon juice; 2 tablespoons capers, rinsed; 2 tablespoon chopped fresh flat-leaf parsley; Salt and pepper to tate (optional)

Servings: persons

4 boneless, skinless chicken breasts (about 1 1/2 pounds), pounded to 1/4 inch thick
Salt and pepper
1/2 cup unbleached white flour
4 teaspoons extra virgin olive oil
Olive oil cooking spray
1 cup condensed or double strength chicken broth (lower sodium if available)
1 teaspoon minced garlic
2 tablespoon lemon juice
2 tablespoons capers, rinsed
2 tablespoon chopped fresh flat-leaf parsley
Salt and pepper to tate (optional)

1
Pat pounded chicken breast dry with paper towels and season with a total of about 1/4 teaspoon salt and pepper each. Add four to a medium-sized bowl and coat chicken breasts well with the flour.
2
Heat 2 teaspoons olive oil in a large nonstick skillet or frying pan over high heat. Add two of the chicken breasts and coat the tops with olive oil cooking spray. Brown on both side, about 1 1/2 minutes per side. Remove cooked chicken pieces to a plate and cover with foil to keep warm. Repeat with remaining olive oil and chicken breasts.
3
Reduce the heat to medium-high and add the chicken broth and garlic to the skillet and use a spatula to scrape up the brown bits from the bottom. Bring broth to a gentle boil and continue to cook, stirring, until reduced to about 3/4 cup, about 2 minutes. Turn heat off and and stir in lemon juice, capers, and parsley. Return chicken breasts, along with any juices that collected on the plate to the skillet and cover with the sauce in the pan. Cover skillet and allow all the flavors to blend for a couple of minutes. Serve each breast with a spoonful of scaloppine sauce.
4
Garnish with lemon slices.

370

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 4 boneless, skinless chicken breasts (about 1 1/2 pounds), pounded to 1/4 inch thick, Salt and pepper, 1/2 cup unbleached white flour, 4 teaspoons extra virgin olive oil, and more.

Yes, Light Chicken Scaloppine With Capers And Lemon falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Light Chicken Scaloppine With Capers And Lemon

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