Best Chicken Scaloppini With Lemon Caper Sauce Recipes

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CHICKEN SCALOPPINE WITH LEMON GLAZE (LOW FAT AND DELICIOUS!)



Chicken Scaloppine With Lemon Glaze (Low Fat and Delicious!) image

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

4 boneless skinless chicken breasts (pounded to about 1/3-inch thickness)
2 tablespoons Dijon mustard
1 large egg (you may need two)
1 cup dry breadcrumbs
1/4 teaspoon poultry seasoning (or to taste)
1/2 teaspoon garlic powder
1/4-1/2 teaspoon seasoning salt
1 -2 tablespoon olive oil (for frying)
1/4 cup chicken broth
2 tablespoons fresh lemon juice
1/4 teaspoon salt (can use more to taste)
4 -5 thin lemon slices
fresh parsley, chopped (to taste)

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



Chicken Scaloppine With Lemon image

In order to make this chicken scaloppine, you'll first make a paillard, which just means you'll flatten the thighs by pounding them with a meat pounder, a wine bottle or the bottom of a heavy skillet. That broadens the surface area of the meat, which in turn browns and becomes crisp during cooking. It's delightful with this simple and bright lemon and white wine sauce.

Provided by Mark Bittman

Categories     dinner, quick, weekday, main course

Time 20m

Yield 12 servings

Number Of Ingredients 13

About 1 1/2 pounds boneless chicken thighs
Salt
Black pepper
1 cup all-purpose flour, or more as needed
1 1/2 cups fresh bread crumbs, or more as needed
3 eggs
2 tablespoons extra virgin olive oil, plus more as needed
3 tablespoons butter, plus more as needed
1/4 cup dry white wine
1/2 cup chicken or vegetable stock
1/4 cup freshly squeezed lemon juice
1/4 cup chopped fresh parsley, plus more for garnish
Lemon wedges for serving

Steps:

  • Heat the oven to 200 degrees. Slice each chicken thigh open like a book and lay it flat between two sheets of plastic wrap. Using a meat pounder, a wine bottle or the bottom of a heavy skillet, pound each piece of chicken to 1/4-inch thickness. Put two large skillets over medium-high heat for a minute or 2. Meanwhile, sprinkle the chicken with salt and pepper and put the flour and bread crumbs on two plates or in two shallow bowls. Beat the eggs in another shallow bowl. Sprinkle all with salt and pepper.
  • Add 1 tablespoon each oil and butter to each skillet and swirl it around. When it is hot - a pinch of flour will sizzle - dredge a piece of the chicken in the flour, then dip it in the eggs and finally dredge it in the bread crumbs. Add the chicken piece to one of the pans, then repeat with another piece in the second pan. (You may be able to fit more than one paillard in each pan at a time.)
  • Cook the chicken, rotating occasionally and regulating the heat if necessary so it sizzles constantly but doesn't burn. When the pieces are brown, after about 2 minutes, turn them over.
  • Cook on the second side until the chicken is firm to the touch, 1 to 2 minutes. (Cut into one with a thin-bladed knife; the center should be white or slightly pink.) Transfer the chicken to a platter and put it in the oven. Wipe out the pan with a paper towel and repeat with the remaining chicken, adding more oil and butter to each skillet as necessary.
  • When all the chicken is cooked, turn off the heat under one of the skillets. Add a tablespoon or 2 more oil or butter to the other pan if it looks dry and sprinkle the fat with 2 teaspoons of the remaining flour. Cook over medium-high heat, stirring, for 3 to 4 minutes. Add the wine and stir and scrape the pan until the wine has reduced by about half, about 1 minute. Add the stock and lemon juice and cook, stirring, until the mixture is slightly thickened and a bit syrupy, another 3 to 4 minutes.
  • Add 1 tablespoon butter and swirl the pan around until it melts. Add any juices that have accumulated around the cooked chicken, along with the 1/4 cup parsley. Stir, taste and adjust the seasoning. Spoon the sauce over the chicken, garnish with parsley and serve with lemon wedges.

Nutrition Facts : @context http, Calories 287, UnsaturatedFat 10 grams, Carbohydrate 19 grams, Fat 17 grams, Fiber 1 gram, Protein 14 grams, SaturatedFat 5 grams, Sodium 273 milligrams, Sugar 1 gram, TransFat 0 grams

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