Ingredients
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1/2 cup all-purpose flour
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4 teaspoons olive oil
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1 teaspoon olive oil
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2 garlic cloves, peeled and minced
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2/3 cup chicken broth (skim off fat)
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1 teaspoon lemon peel, grated
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1 tablespoon lemon juice
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1/4 teaspoon red pepper flakes (original recipe lists as hot chile flakes)
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2 tablespoons fresh cilantro, chopped
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salt and pepper
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lemon wedge
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4 boneless skinless chicken breast halves (5 to 6 oz. each)
Instructions
- BASIC CHICKEN SCALOPPINE (first three ingredients).
- Rinse 4 boneless, skinned chicken breast halves (5 to 6 oz. each); pat dry.
- Sprinkle both sides lightly with salt and pepper.
- Place halves between sheets of plastic wrap; with a mallet or a rolling pin, gently pound chicken to an even 1/4 inch thick. Peel off wrap.
- Put about 1/2 cup all-purpose flour in a shallow container. Turn each piece of chicken in flour to coat lightly.
- Set a 10- to 12-inch nonstick pan over medium-high heat; when hot, add 2 teaspoons olive oil. Lay 2 pieces of chicken in pan; cook, turning once, until no longer pink in the center (cut to test), 4 to 6 minutes. Transfer to a platter or plates and keep warm in a 200° oven.
- Repeat to cook remaining chicken in 2 more teaspoons oil.
- LEMON-CILANTRO CHICKEN SCALOPPINE (last 9 ingredients).
- You'll need to use the Basic Chicken Scaloppine (see above) and then continue with remaining directions below.
- Keep basic chicken scaloppine warm in a 200° oven.
- 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.
- Yield.
- Makes 4 servings.