Lemon-Cilantro Chicken Scaloppine

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

Prep and cook time: About 15 minutes

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

Keep basic chicken scaloppine warm in a 200° oven.

Step 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

Servings 0

Amount Per Serving
Calories 272Calories from Fat 25

% Daily Value *
Total Fat 7.5g12%

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

Dietary Fiber 0.5g2%
Protein 36g72%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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Lemon-Cilantro Chicken Scaloppine