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Leigh Beisch Photo by: Leigh Beisch

Lemon-Cilantro Chicken Scaloppine

Wine pairing: A tart, citrusy, grassy Sauvignon Blanc.

Prep and cook time: About 15 minutes

Sunset MARCH 2005

  • Yield: Makes 4 servings
  • Total: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


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.

Nutritional Information

Amount per serving
  • Calories: 272
  • Calories from fat: 25%
  • Protein: 36g
  • Fat: 7.5g
  • Saturated fat: 1.2g
  • Carbohydrate: 13g
  • Fiber: 0.5g
  • Sodium: 106mg
  • Cholesterol: 82mg

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Lemon-Cilantro Chicken Scaloppine recipe