Lemon-Cilantro Chicken Scaloppine
Leigh Beisch
Wine pairing: A tart, citrusy, grassy Sauvignon Blanc.
Prep and cook time: About 15 minutes
How to Make It
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.
Ingredients
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
Directions
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.
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