Chicken Scallopini with Lemon-Caper Sauce

by the Editors of Publications International, Ltd.

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Publications International, Ltd., the Editors of.  "Chicken Scallopini with Lemon-Caper Sauce."  31 August 2006.  HowStuffWorks.com. <http://recipes.howstuffworks.com/chicken-scallopini-with-lemon-caper-sauce-recipe.htm>  03 December 2008.

Chicken Scaloppine with Lemon-Caper Sauce Photo
Chicken Scaloppine with Lemon-Caper Sauce
Yield: Makes 4 servings
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Healthy eating requires healthy cooking techniques. To minimize the oil normally used to pan-fry scaloppine, use a well- seasoned or heavy-bottomed pan and spray it with nonstick cooking spray before heating.
Ingredients:
1
pound boneless skinless chicken breast halves

3
tablespoons all-purpose flour, divided

1/4
teaspoon black pepper

1/4
teaspoon chili powder

1/2
cup fat-free, reduced-sodium chicken broth

1
tablespoon lemon juice

1
tablespoon drained capers

1/2
teaspoon extra-virgin olive oil



Preparation:
1.
Place chicken breasts, 1 at a time, between sheets of waxed paper. Pound to 1/4-inch thickness. Combine 2 tablespoons flour, pepper and chili powder in shallow plate. Dip chicken pieces in flour mixture to lightly coat both sides.

2.
Combine broth, lemon juice, remaining 1 tablespoon flour and capers in small bowl.

3.
Spray large skillet with nonstick cooking spray; heat over medium-high heat. Place chicken in hot pan in single layer; cook 1-1/2 minutes. Turn over; cook 1 to 1-1/2 minutes or until chicken is no longer pink in center. Repeat with remaining chicken (brush pan with 1/4 teaspoon oil each time you add pieces to prevent sticking). If cooking more than 2 batches, reduce heat to medium to prevent burning chicken.

4.
Stir broth mixture and pour into skillet. Boil 1 to 2 minutes or until thickened. Serve immediately over chicken.



Nutritional Information:
Serving Size: 1/4 of total recipe
Fiber <1 g
Carbohydrate 4 g
Cholesterol 58 mg
Saturated Fat 1 g
Total Fat 4 g
Calories from Fat 26 %
Calories 144
Protein 22 g
Sodium 67 mg
Dietary Exchange:
Meat 2-1/2


This recipe appears in: Italian