CHICKEN SCALOPPINE WITH LEMON GLAZE (LOW FAT AND DELICIOUS!)
This is a wonderful lower-fat restaurant-quality dish that is easy to make, I also like to add in a few tablespoons of capers and cook with the lemon glaze if you are a lover of capers then add them in as it really adds to the flavour of this dish --- this lemon sauce is not a heavy creamy sauce which is what makes this dish lower in fat, it is more like a glaze that soaks into the chicken, and I would strongly suggest to double or even triple the glaze I most always do, and please be certain to use only dry breadcrumbs as fresh will not stick to the chicken as well --- this is *very* good!
Provided by Kittencalrecipezazz
Categories Chicken Breast
Time 35m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- In a small bowl or shallow dish whisk together mustard and eggs; set aside.
- Combine the dry bread crumbs with poultry seasoning, garlic powder and seasoning salt; spread on a piece of waxed paper.
- Dip the breasts firstly in egg/mustard mixture (shake off any excess egg) then coat well with the crumb mixture, pressing downs with hands to adhear the crumbs to the breast.
- Heat the olive oil in a skillet over medium heat.
- Add in the chicken and cook for about 5 minutes on each side, or until it is no longer pink inside; remove and transfer to a plate to keep warm.
- For the glaze; in the same skillet add in the broth, lemon juice and 1/4 teaspoon salt (or to taste, if using capers add in now) bring to a boil scraping any brown bits from the pan.
- Add in lemon slices and parsley; mix to combine for about 1 minute.
- Spoon the glaze/sauce over chicken.
- Delicious!
CHICKEN SCALOPPINE WITH LEMON GLAZE
This is a wonderful low calorie meal. Tastes great served over rice pilaf. Make sure to cover the rice with the sauce as well.
Provided by Kitchen_Kouture
Categories Chicken Thigh & Leg
Time 45m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- In a bowl whisk together mustard and eggs. Set aside.
- In another bowl mix panko, garlic powder and natures seasoning.
- Dip the thighs in egg/mustard mix (shake off excess) then coat well with crumb mix. Press crumbs into thigh to make sure it adheres.
- Heat olive oil on medium in a skillet.
- Add chicken and cook 5 minutes on each side or until done, then remove from skillet.
- For glaze: in the same skillet, add broth, lemon juice, salt, garlic salt, and capers. Bring to a boil scraping any brown bits from the pan. Thicken with water and corn starch mixture if needed.
- On a plate spoon rice pilaf. Add glaze to rice. Add chicken thigh and more glaze. Then top with fresh parsley & lemon slice.
Nutrition Facts : Calories 475.4, Fat 26.1, SaturatedFat 6.3, Cholesterol 172, Sodium 1009.4, Carbohydrate 32.9, Fiber 2.3, Sugar 3.6, Protein 26.5
CHICKEN SCALOPPINE
Make and share this Chicken Scaloppine recipe from Food.com.
Provided by MeliBug
Categories Chicken Breast
Time 25m
Yield 4 chicken breasts, 4 serving(s)
Number Of Ingredients 9
Steps:
- Take the 2 chicken breasts and cut them lengthwise in half. Pound them until thin. Sprinkle with salt and pepper to taste.
- Put flour in plastic ziplock bag. Add chicken one at a time until completely covered with flour. Shake to remove excess flour.
- In a large, heavy pan/skillet, heat olive oil over high heat. Add chicken breasts and fry for about 2-3 minutes per side.
- Remove from skillet when done and place on a plate.
- On the same pan/skillet, add the sliced shallots and saute for 2 minutes. Add capers. Saute another minute. Add juice of 2 limes and continue to saute for a couple more minutes.
- Add can of chicken broth and bring to boil. Let it simmer until it reduces to about half (about 5 minutes or so).
- Add chicken breasts and lower heat to medium-low. Cook in sauce for 2 minutes on each side.
- Serve with mashed potatoes or pasta and enjoy! :D.
CHICKEN SCALOPPINE
Another great recipe I found that sounds great!! Let me know how you like it if you try it before I do!
Provided by SharleneW
Categories Chicken
Time 20m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Pound each chicken breast half to 1/4-inch thick with meat mallet or rolling pin.
- (I put them between 2 sheets of plastic wrap first).
- Brush chicken with juice and sprinkle with salt and pepper.
- Dredge chicken in breadcrumbs.
- Heat a large nonstick skillet to medium-high heat and coat with cooking spray.
- Add chicken and cook for 3 minutes or so on each side until chicken is done.
- Remove from pan and keep warm.
- Add broth and wine to pan.
- Cook 30 seconds, stirring constantly.
- Remove from heat.
- Stir in capers and butter.
- Spoon 1 tablespoon sauce over each chicken breast.
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