Light Chicken Scaloppine With Capers And Lemon Recipes

LEMON CHICKEN PASTA WITH CAPERS AND OLIVES

Steps:

• Cook linguine according to package directions.
• Juice and zest lemons to get 1/4 cup juice and 1 tablespoon zest. Slice any extra lemon for garnishing.
• Rinse and dry chicken cutlets with paper towels; season with salt and freshly ground black pepper.
• Combine flour and lemon zest in a shallow bowl. Dredge chicken and shake off any excess.
• Heat olive oil and butter in a large skillet until the butter is foamy. Cook chicken for 2 to 3 minutes on each side, until golden. Remove from pan to a plate.
• Add garlic and 1/2 cup wine to skillet and deglaze the pan. Slowly add cream and milk, cooking and stirring until it come to a gentle boil. Stir in lemon juice, capers, and olives.
• Return chicken to the pan and reduce to low heat. Continue cooking for 8 to 10 minutes or until chicken is done. Stir in Parmesan cheese and cook until melted.
• Ladle sauce and chicken over linguine and serve (or add linguine to pan and toss gently to coat pasta). Garnish with chopped Italian parsley and freshly ground black pepper, if desired.

CHICKEN SCALOPPINE WITH LEMON GLAZE (LOW FAT AND DELICIOUS!)

Steps:

• In a small bowl or shallow dish whisk together mustard and eggs; set aside.
• Combine the dry bread crumbs with poultry seasoning, garlic powder and seasoning salt; spread on a piece of waxed paper.
• Dip the breasts firstly in egg/mustard mixture (shake off any excess egg) then coat well with the crumb mixture, pressing downs with hands to adhear the crumbs to the breast.
• Heat the olive oil in a skillet over medium heat.
• Add in the chicken and cook for about 5 minutes on each side, or until it is no longer pink inside; remove and transfer to a plate to keep warm.
• For the glaze; in the same skillet add in the broth, lemon juice and 1/4 teaspoon salt (or to taste, if using capers add in now) bring to a boil scraping any brown bits from the pan.
• Add in lemon slices and parsley; mix to combine for about 1 minute.
• Spoon the glaze/sauce over chicken.
• Delicious!

LEMON CHICKEN SCALOPPINE LIKE T.G.I. FRIDAY'S

Steps:

• In a 2-quart saucepan, boil wine until reduced by half. Add lemon juice to pan, then whisk in butter until melted. Add 2 cups cream and simmer on low heat until thickened, stirring often. Remove from heat, stir in spices, and set aside.
• -Pound chicken breasts with the flat side of a meat mallet or the bottom of a glass until thin.
• -Fill a large pot with water and begin to heat to boiling (for preparing pasta later).
• -Heat oil in a large skillet or wok over medium-high heat; add chicken to pan and sauté on each side for 60 - 90 seconds, or until chicken is cooked through. Add mushrooms to pan and sauté with until mushrooms begin to soften. Squeeze juice from both lemon halves over chicken and mushrooms; pick out any seeds. Add 1/2 cup cream to pan and bring to a boil, stirring often. Remove from heat; stir in artichokes, parsley, and prepared lemon sauce; set aside and keep warm.
• -Add pasta to boiling water and cook as directed on package.
• -In a separate skillet or pan over medium-high heat, quickly sauté pancetta and capers until pancetta is browned; remove from heat.
• -On individual serving plates or one large platter, swirl portions of drained pasta into "nest(s)". Arrange chicken pieces in center of nest, pour sauce/mushrooms over and around chicken, and then sprinkle pancetta/capers evenly over all.