Lemon-Cilantro Chicken Scaloppine (Scallopine or Scallopini)
photo by DeidreJane
- Ready In:
4 breast halves
- 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
- 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.
- Makes 4 servings.
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Awesome. I made this for DH tonight. He said it was the best chicken dish I've made yet (which is a big deal bc I cook a lot and I rarely cook any meat other than chicken). I did have a problem when I added the garlic... the pan/oil was too hot and it burned right away. I had to dump the pan and start over. Maybe its just bc I used a garlic press instead of chopping it myself. <br/>Served it with Jasmine rice... yum! When I make this again I'll probably double the sauce recipe to mix into the rice and serve it with fresh green beans. Mmmmm!
This was delicious. I followed the recipe as directed, however, when i was reducing the chicken stock, I added about a tablespoon of butter. Also, I made this with the Broccoli with Garlic and White Wine recipe (Recipezaar # 150490, the poster said it was Mario Battali) which called for white wine, I added a bit here too. It was absolutely wonderful.
Made it for the second time tonight and again it was delicious. I halved the recipe as I was cooking for two. I found the pan in which I cooked the chicken was too big for the sauce, in that the liquid was spread very thin across the pan and made it easy for the garlic to burn while waiting for it to reduce, so I moved the mixture to a smaller pan. Means more dishes in the end, but worth it to ensure an unburned sauce!
Well, I thought I had cilantro in the fridge, but it was parsley, so I had to omit it and used some italian seasoning instead. I also cut the chicken up into bite size pieces for ease of cooking and eating :) Otherwise, made as directed and served it over some buttered pasta for dinner. It was very good, and filling too! Thanks for sharing.
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