Lemon-Cilantro Chicken Scaloppine

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

Prep and cook time: About 15 minutes

Yield: Makes 4 servings

Ingredients

• 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

Preparation

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

Calories:

272 (25% from fat)

Protein:

36g

Fat:

7.5g (sat 1.2)

Carbohydrate:

13g

Fiber:

0.5g

Sodium:

106mg

Cholesterol:

82mg