Tuesday, July 10, 2012

Lemon Cilantro Chicken Scaloppini

One of the wonderful benefits of living in California is it's unique cuisine.  A blend of fresh foods grown in the state along with a twist of regional flavor.

Such is today's dish.  A prime example of taking a basic, classic chicken scaloppini and incorporating regional flavors to turn it into a new, fresh dish.

Lemon Cilantro Chicken Scaloppini starts by making a basic chicken scaloppini, but adds spice with hot chili flakes, and citrusy flavors with lemon and cilantro.  It's just a beautiful combination of flavors.

This is an easy dish to make, and is perfect for a weeknight meal.  You only need several ingredients and most of which you probably have in your kitchen already.

Come join me in some of the flavors of California that I enjoy so much.

Kitchen Tip:  If you don't want to pound out your chicken breasts, try picking up chicken cutlets, or thin sliced breasts at the market.  They work wonderfully too!

Lemon Cilantro Chicken Scaloppini

serves 4

4 boneless skinless chicken breasts
salt & pepper
1/2 cup all-purpose flour
5 teaspoons 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

Rinse chicken breast and pat dry. Place halves between two sheets of plastic wrap; with a mallet or a rolling pin, gently pound chicken to an even 1/4 inch thick. Season with salt and pepper.

Place flour in a shallow plate and add chicken turning to coat each side.  Shake off any excess flour.  

Add 4 teaspoons of oil to a large nonstick skillet that been heated over medium high heat.  Place chicken in pan and cook 4- 6 minutes until no longer pink.  Transfer to a platter and keep by tenting with foil.  If you need to cook in batches you can keep the chicken warm in a 200 degree oven.

Add remaining 1 teaspoon of olive oil and garlic to hot pan used to cook chicken 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. 

source: Sunset

1 comment:

  1. Thanks for the invite! I'll be sure to share something on your Southern Sundays soon! That is such a great idea.



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