Best Lemon Cilantro Chicken Scallopini Recipes

Lemon-Cilantro Chicken Scaloppine (Scallopine or Scallopini) image

Provided by blancpage

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

LEMON-CILANTRO CHICKEN SCALLOPINI image

Yield 4 servings

Number Of Ingredients 9

flour
salt and pepper
1 tsp. olive oil
2 cloves garlic, peeled and minced
2/3 c. fat-skimmed chicken broth
1 tsp. grated lemon peel
1 T. lemon juice
1/4 t. red chile flakes
2 T. chopped fresh cilantro

Steps:

Rinse chicken breasts; pat dry. sprinkle both sides with s & p. Place halves between sheets of plastic wrap; with a mallet or a rolling pin, gently pound chicken to an even 1/4". Peel off wrap. Put about 1/2 c flour in shallow container. Turn each piece of chicken in flour to coat lightly. Set a 10 to 12 inch non stick pan over medium high heat; when hot add 2 t. olive oil. Lay 2 pieces of chicken in pan; cook, turning once, until no longer pink in the center, 4-6 min. Transfer to platter to keep warm in a 200 degree oven. Add olive oil and garlic to pan used to cook chicken 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, 1-1/2 min., then stir in cilantro. Spoon sauce over chicken and serve.