Chicken Scaloppine With Lemon Glaze Low Fat And Delicious Food

CHICKEN SCALOPPINE

Steps:

• Pound each chicken breast half to 1/4-inch thick with meat mallet or rolling pin.
• (I put them between 2 sheets of plastic wrap first).
• Brush chicken with juice and sprinkle with salt and pepper.
• Dredge chicken in breadcrumbs.
• Heat a large nonstick skillet to medium-high heat and coat with cooking spray.
• Add chicken and cook for 3 minutes or so on each side until chicken is done.
• Remove from pan and keep warm.
• Add broth and wine to pan.
• Cook 30 seconds, stirring constantly.
• Remove from heat.
• Stir in capers and butter.
• Spoon 1 tablespoon sauce over each chicken breast.

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!

CHICKEN SCALOPPINE

Steps:

• Take the 2 chicken breasts and cut them lengthwise in half. Pound them until thin. Sprinkle with salt and pepper to taste.
• Put flour in plastic ziplock bag. Add chicken one at a time until completely covered with flour. Shake to remove excess flour.
• In a large, heavy pan/skillet, heat olive oil over high heat. Add chicken breasts and fry for about 2-3 minutes per side.
• Remove from skillet when done and place on a plate.
• On the same pan/skillet, add the sliced shallots and saute for 2 minutes. Add capers. Saute another minute. Add juice of 2 limes and continue to saute for a couple more minutes.
• Add can of chicken broth and bring to boil. Let it simmer until it reduces to about half (about 5 minutes or so).
• Add chicken breasts and lower heat to medium-low. Cook in sauce for 2 minutes on each side.
• Serve with mashed potatoes or pasta and enjoy! :D.

CHICKEN SCALOPPINE

Steps:

• Melt half the butter in a large saute pan add the mushrooms and saute until tender. Remove from pan and set aside.
• Melt remaining butter and add chicken and cook until golden brown and cooked until no longer pink.
• Remove from pan and add green onions, wine and boullion. Bring to a boil and simmer until reduced by half. Add cream and cook until slightly thickened. DO NOT BOIL.Return mushroms and chicken to pan and reheat.

CHICKEN TAGINE WITH OLIVES AND PRESERVED LEMONS

Steps:

• Mix garlic, saffron, ginger, paprika, cumin and turmeric together. If not using kosher chicken, add 1/2 teaspoon salt. Add pepper to taste. Rub chicken with mixture, cover, refrigerate and marinate 3 to 4 hours.
• Heat oil in heavy skillet. Add chicken, and brown on all sides. Remove to platter. Add onions to skillet, and cook over medium-low heat about 15 minutes, until lightly browned. Transfer to tagine, if you are using one, or leave in skillet. Add cinnamon stick.
• Put chicken on onions. Scatter with olives. Quarter the lemons, remove pulp and cut skin in strips. Scatter over chicken. Mix stock and lemon juice. Pour over chicken.
• Cover tagine or skillet. Place over low heat, and cook about 30 minutes, until chicken is done. Scatter parsley on top, and serve.

CHICKEN SCALOPPINE WITH LEMON GLAZE

Steps:

• In a bowl whisk together mustard and eggs. Set aside.
• In another bowl mix panko, garlic powder and natures seasoning.
• Dip the thighs in egg/mustard mix (shake off excess) then coat well with crumb mix. Press crumbs into thigh to make sure it adheres.
• Heat olive oil on medium in a skillet.
• Add chicken and cook 5 minutes on each side or until done, then remove from skillet.
• For glaze: in the same skillet, add broth, lemon juice, salt, garlic salt, and capers. Bring to a boil scraping any brown bits from the pan. Thicken with water and corn starch mixture if needed.
• On a plate spoon rice pilaf. Add glaze to rice. Add chicken thigh and more glaze. Then top with fresh parsley & lemon slice.

EASY CHICKEN CACCIATORE

Steps:

• In a large resealable plastic bag, combine flour and Italian seasoning. Add chicken, a few at a time; seal and shake to coat. In a large nonstick skillet coated with cooking spray, cook chicken in 1 teaspoon oil for 4-5 minutes on each side or until browned. Remove chicken from skillet and keep warm. , In same skillet, cook onion in remaining oil for 2 minutes. Add mushrooms and zucchini; cook until onion is tender. Stir in the tomatoes, tomato paste and salt. Bring to a boil. , Return chicken to skillet. Reduce heat; cover and simmer 10-14 minutes or until a thermometer reads 160°. Cook pasta according to package directions; drain. Serve chicken mixture with spaghetti.