Best Chicken Scaloppine With Lemon Glaze Low Fat And Delicious Recipes

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LEMON-CILANTRO CHICKEN SCALOPPINE (SCALLOPINE OR SCALLOPINI)



Lemon-Cilantro Chicken Scaloppine (Scallopine or Scallopini) image

I searched 'Zaar for this and did not find a recipe like this. The spelling of "scaloppine" is per the original recipe. Hopefully people can still find it if the other spellings (scallopine and scallopini) fit in the title. :) My sister sent me the link for this; it's from myrecipes.com but I'm posting here because 'Zaar is really the only place I like to go for recipes. Also I wanted to streamline this a bit. On myrecipes.com, the recipe is posted in two parts; Basic Chicken Scaloppine and the lemon-cilantro addition. My favorite part about this is that it contains ingredients that are safe for my IBS. My second fave part, my sister says her 5-year old daughter (my first niece!) loves this stuff. Copied from the site, but reworded as necessary for 'Zaar's preferences. Serving size per original recipe, but I've approximated prep and cook times. I couldn't figure out how to separate the ingredient list for the Basic Chicken Scaloppine and the Lemon-Cilantro part, so I noted it in the directions. I hope to try this tomorrow. Please let me know how it turns out for you. It appears to be different from other scaloppine recipes posted here. ETA: I just made this tonight; bf really loved this. For the 2 of us, I used only 2 chicken breasts and just over half the amt of flour and a bit less oil, but I kept all other ingreds the same. Bf thought it wasn't nice of me to not make him 2 breasts, that's how much he enjoyed this! I loved this too, and will make this often. I did leave off lemon wedge, and it wasn't really missed. The flavors were wonderful!

Provided by blancpage

Categories     Chicken Breast

Time 22m

Yield 4 breast halves, 4 serving(s)

Number Of Ingredients 12

4 boneless skinless chicken breast halves (5 to 6 oz. each)
1/2 cup all-purpose flour
4 teaspoons olive oil
1 teaspoon olive oil
2 garlic cloves, peeled and minced
2/3 cup chicken broth (skim off fat)
1 teaspoon lemon peel, grated
1 tablespoon lemon juice
1/4 teaspoon red pepper flakes (original recipe lists as hot chile flakes)
2 tablespoons fresh cilantro, chopped
salt and pepper
lemon wedge

Steps:

  • BASIC CHICKEN SCALOPPINE (first three ingredients).
  • Rinse 4 boneless, skinned chicken breast halves (5 to 6 oz. each); pat dry.
  • Sprinkle both sides lightly with salt and pepper.
  • 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.
  • Put about 1/2 cup all-purpose flour in a shallow container. Turn each piece of chicken in flour to coat lightly.
  • 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 200° oven.
  • Repeat to cook remaining chicken in 2 more teaspoons oil.
  • LEMON-CILANTRO CHICKEN SCALOPPINE (last 9 ingredients).
  • You'll need to use the Basic Chicken Scaloppine (see above) and then continue with remaining directions below.
  • Keep basic chicken scaloppine warm in a 200° oven.
  • 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.
  • Yield.
  • Makes 4 servings.

Nutrition Facts : Calories 251.4, Fat 9.1, SaturatedFat 1.5, Cholesterol 75.5, Sodium 262.4, Carbohydrate 13, Fiber 0.6, Sugar 0.3, Protein 27.6

CHICKEN SCALOPPINE



Chicken Scaloppine image

Enjoy this chicken scaloppine made using Progresso® bread crumbs and broth - a delicious Italian dinner that's ready in 25 minutes.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 25m

Yield 4

Number Of Ingredients 7

4 boneless skinless chicken breasts (1 1/2 lb)
1 egg white
2 teaspoons water
1/2 cup Progresso™ Italian style bread crumbs
2 teaspoons olive oil
1/2 cup Progresso™ reduced-sodium chicken broth (from 32-oz carton)
1 tablespoon fresh lemon juice

Steps:

  • Between pieces of plastic wrap or waxed paper, place each chicken breast smooth side down; gently pound with flat side of meat mallet or rolling pin until 1/4 inch thick.
  • In shallow bowl, beat egg white and water with whisk. Place bread crumbs in another shallow bowl. Dip chicken in egg mixture, then coat with bread crumbs.
  • In 12-inch nonstick skillet, heat oil over medium-high heat. Cook chicken in oil 6 to 8 minutes, turning once, until no longer pink in center. Remove chicken from skillet; cover to keep warm.
  • Stir broth and lemon juice into skillet. Increase heat to high; cook uncovered 2 to 3 minutes or until sauce is reduced to 1/3 cup. Drizzle about 1 tablespoon sauce over each chicken breast.

Nutrition Facts : Calories 260, Carbohydrate 11 g, Fat 1 1/2, Fiber 1 g, Protein 37 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 380 mg

LEMONY PORK OR CHICKEN SCALOPPINE WITH LEMON CREAM SAUCE



Lemony Pork or Chicken Scaloppine With Lemon Cream Sauce image

For a special occasion or a simply delicious weeknight dinner. I cannot emphasize enough that freshly grated cheese melts better and makes for a smoother sauce. The shelf stuff is to cover up bad pizza.

Provided by gailanng

Categories     Chicken Breast

Time 35m

Yield 4 serving(s)

Number Of Ingredients 17

1 lb boneless pork cutlets or 1 lb boneless skinless chicken cutlet
6 tablespoons flour
1 lemon, zest of
1 dash garlic powder
salt and pepper
1 egg
2 tablespoons milk or 2 tablespoons water
1/4 cup olive oil
1 tablespoon butter
parsley, minced
1/2 tablespoon butter
1 tablespoon lemon juice
1 cup heavy cream
2 tablespoons pecorino romano cheese or 2 tablespoons parmesan cheese, freshly grated
garlic powder
salt
fresh ground black pepper

Steps:

  • Pound the cutlets into 1/4" thick cutlets. Season with salt, pepper and a dash of garlic powder.
  • In one bowl, whisk together eggs and milk or water. In another dish, add flour, season with a little salt and pepper and lemon zest, stirring to combine.
  • Dip pork cutlets into the egg mixture, turning to coat then dip into the flour mixture; coating both sides. Lay coated cutlets on waxed paper.
  • In a large saute pan, heat the butter and oil until hot. Fry the cutlets until they are browned on each side, about 3-4 minutes. Drain on paper towels to remove excess oil. Place cutlets on a serving platter and drizzle the lemon sauce on top. Garnish with minced parsley.
  • To make lemon cream sauce: In a small saucepan, melt butter. Add lemon juice, heavy cream, cheese, salt and pepper and bring to a boil. Reduce heat and simmer low for 7-10 minutes until sauce reduces and thickens to desired consistency.

CHICKEN SCALOPPINE



Chicken Scaloppine image

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

1 1/2 lbs boneless skinless chicken breast halves
2 teaspoons fresh lemon juice
1/4 teaspoon salt
1/4 teaspoon black pepper
1/3 cup Italian seasoned breadcrumbs
cooking spray
1/2 cup reduced-sodium fat-free chicken broth
1/4 cup dry white wine
4 teaspoons capers
1 tablespoon butter

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.

CHICKEN SCALOPPINE WITH LIMONCELLO SAUCE



Chicken Scaloppine With Limoncello Sauce image

I came up with this recipe in a effort to create a chicken dish that uses Limoncello. The sauce is so good! The capers add a salty pop that is countered well with the sugary Limoncello. Limoncello does not have the acidity of fresh lemons, if you LOVE lemon flavor, add a Tablespoon of lemon juice as well. Bon Appetite.

Provided by NcMysteryShopper

Categories     Chicken Breast

Time 30m

Yield 2 serving(s)

Number Of Ingredients 19

2 boneless skinless chicken breasts (pounded to 1/3 inch)
1 tablespoon Dijon mustard
1 egg
3/4 cup fresh breadcrumbs or 3/4 cup panko breadcrumbs
1 pinch rosemary
1 pinch thyme
1 pinch marjoram
1 pinch sage
fresh ground black pepper or lemon pepper
kosher salt
1/2 teaspoon garlic powder
1 tablespoon olive oil
1 tablespoon butter
3/4 cup chicken broth
6 tablespoons limoncello
1 -2 tablespoon lemon juice (optional)
3 teaspoons capers
4 -5 lemon slices
fresh parsley, chopped

Steps:

  • Whisk mustard and egg in a small bowl.
  • Put bread crumbs on a large shallow plate and top with equal big pinches of rosemary, thyme, marjoram and sage and a few cranks of the pepper mill. Literally pinch the herbs to help release the flavor. Sprinkle with a pinch of kosher salt (or more if you like salt) and garlic powder. Mix thoroughly with your fingers.
  • Heat oil and butter in a large saute pan on medium-high heat.
  • Dip the breasts in egg/mustard mixture and dredge in crumbs.
  • Cook chicken for 3-4 minutes a side, or until it is no longer pink inside and the crumbs are a nice golden color. Remove and transfer to a plate to keep warm.
  • Add broth and limoncello to the empty pan and scrape the brown bits with a rubber spatula. If you are adding lemon juice for a more lemony flavor add it now.
  • Add capers, lemon slices and parsley and stir to combine. Steep for about two minutes. The sauce will rapidly evaporate so watch it carefully.
  • Place chicken breasts on plates and top with the cooked lemon circles and spoon sauce over chicken.

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