Rating: 3 stars
10 Ratings
  • 5 star values: 2
  • 4 star values: 2
  • 3 star values: 3
  • 2 star values: 1
  • 1 star values: 2

Scaloppine are chicken breasts pounded thin; they cook to perfection in four minutes. The crisp salad comes together quickly, too, which makes this a great dinner for a busy night.

Recipe by Cooking Light May 2009

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Recipe Summary

Yield:
6 servings (serving size: 1 chicken breast half, about 1 cup pea mixture, 4 teaspoons sauce, and 1 lemon wedge)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Steam peas and asparagus, covered, 4 minutes or until crisp-tender. Rinse pea mixture with cold water; drain. Chill.

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  • Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound to 1/4-inch thickness using a meat mallet or small heavy skillet. Sprinkle chicken evenly with 1/2 teaspoon salt and pepper. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add 2 breast halves to pan; sauté 2 minutes on each side or until done. Repeat procedure twice with remaining chicken. Add broth and wine to pan; bring to a boil, scraping pan to loosen browned bits. Cook until reduced to 1/2 cup (about 5 minutes). Remove from heat; stir in butter.

  • Combine remaining 1/4 teaspoon salt, mint, oil, rind, and juice, stirring well with a whisk. Drizzle oil mixture over pea mixture; toss gently to coat. Serve pea mixture with chicken and sauce. Garnish with lemon wedges.

Nutrition Facts

315 calories; fat 10g; saturated fat 2.6g; mono fat 5.2g; poly fat 1.4g; protein 43.3g; carbohydrates 10.3g; fiber 3.7g; cholesterol 104mg; iron 4.1mg; sodium 495mg; calcium 98mg.
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