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Lemon-Cilantro Chicken Scaloppine

Leigh Beisch
Total time 15 mins
Yield Makes 4 servings
Wine pairing: A tart, citrusy, grassy Sauvignon Blanc.Prep and cook time: About 15 minutes


  • Basic chicken scaloppine
  • 1 teaspoon olive oil
  • 2 cloves garlic, peeled and minced
  • 2/3 cup fat-skimmed chicken broth
  • 1 teaspoon grated lemon peel
  • 1 tablespoon lemon juice
  • 1/4 teaspoon hot chile flakes
  • 2 tablespoons chopped fresh cilantro
  • Salt and pepper
  • Lemon wedges

Nutrition Information

  • calories 272
  • caloriesfromfat 25 %
  • protein 36 g
  • fat 7.5 g
  • satfat 1.2 g
  • carbohydrate 13 g
  • fiber 0.5 g
  • sodium 106 mg
  • cholesterol 82 mg

How to Make It

  1. Keep basic chicken scaloppine warm in a 200° oven.

  2. 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.