Post by JJ Judkins on Oct 20, 2010 13:58:05 GMT -6
* Exported from MasterCook *
Chicken Scaloppine With Lemon Glaze (Low Fat)
Recipe By :
Serving Size : 4 Preparation Time :0:25
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 boneless skinless chicken breasts -- (pounded to about 1/3" thickness)
2 tablespoons Dijon mustard
1 large egg -- 1-2
1 cup dry breadcrumbs
1/4 teaspoon poultry seasoning -- or to taste
1/2 teaspoon garlic powder
1/4 teaspoon seasoning salt -- (1/4 to 1/2)
2 tablespoon olive oil -- for frying
LEMON GLAZE
1/4 cup chicken broth
2 tablespoons fresh lemon juice
1/4 teaspoon salt -- or to taste
4 thin lemon slices
fresh parsley -- chopped (to taste)
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.
Source:
"http://www.food.com/recipeprint.do?rid=129345"
Start to Finish Time:
"0:35"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 457 Calories; 13g Fat (26.0% calories from fat); 60g Protein; 22g Carbohydrate; 1g Dietary Fiber; 190mg Cholesterol; 679mg Sodium. Exchanges: 1 1/2 Grain(Starch); 8 Lean Meat; 0 Fruit; 2 Fat; 0 Other Carbohydrates.
NOTES : "I also like to add in a few tablespoons of capers and cook with the lemon glaze if you are a lover of capers then add them in as it really adds to the flavour of this dish --- this lemon sauce is not a heavy creamy sauce which is what makes this dish lower in fat, it is more like a glaze that soaks into the chicken, and I would strongly suggest to double or even triple the glaze I most always do, and please be certain to use only dry breadcrumbs as fresh will not stick to the chicken as well"
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0
Chicken Scaloppine With Lemon Glaze (Low Fat)
Recipe By :
Serving Size : 4 Preparation Time :0:25
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 boneless skinless chicken breasts -- (pounded to about 1/3" thickness)
2 tablespoons Dijon mustard
1 large egg -- 1-2
1 cup dry breadcrumbs
1/4 teaspoon poultry seasoning -- or to taste
1/2 teaspoon garlic powder
1/4 teaspoon seasoning salt -- (1/4 to 1/2)
2 tablespoon olive oil -- for frying
LEMON GLAZE
1/4 cup chicken broth
2 tablespoons fresh lemon juice
1/4 teaspoon salt -- or to taste
4 thin lemon slices
fresh parsley -- chopped (to taste)
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.
Source:
"http://www.food.com/recipeprint.do?rid=129345"
Start to Finish Time:
"0:35"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 457 Calories; 13g Fat (26.0% calories from fat); 60g Protein; 22g Carbohydrate; 1g Dietary Fiber; 190mg Cholesterol; 679mg Sodium. Exchanges: 1 1/2 Grain(Starch); 8 Lean Meat; 0 Fruit; 2 Fat; 0 Other Carbohydrates.
NOTES : "I also like to add in a few tablespoons of capers and cook with the lemon glaze if you are a lover of capers then add them in as it really adds to the flavour of this dish --- this lemon sauce is not a heavy creamy sauce which is what makes this dish lower in fat, it is more like a glaze that soaks into the chicken, and I would strongly suggest to double or even triple the glaze I most always do, and please be certain to use only dry breadcrumbs as fresh will not stick to the chicken as well"
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0