LEMON-CILANTRO CHICKEN SCALLOPINI

LEMON-CILANTRO CHICKEN SCALLOPINI image

Yield 4 servings

Number Of Ingredients 9

Previous Next

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.