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What's Up Magazine

Lemon Chicken Scallopini

Apr 08, 2014 12:21PM ● By Cate Reynolds
The arrival of warmer weather always signals one thing: swimsuit season. Like it or not, it's approaching quickly. And though some of us were loyal to our resolutions to eat well and get in shape, others - read: me - are jumping on the bandwagon last minute, trying to shed some extra poundage before having to face public scrutiny at the local beaches. However, if you are a lover of food, then you know what I know. Dieting stinks. I refuse to do it, instead searching for recipes and meals that will allow me to not tack on too many extra calories while still tasting great. Take this lemon chicken scallopini, for example. It's got a great crust but doesn't fry or use heavy breading. A quick dredging of cornstarch and a flavorful, light sauce made with fresh lemons does the trick and keeps a person headed towards their summer swimsuit goals.

Ingredients

2 chicken breasts, sliced into cutlets
3 eggs
1 Tbsp. milk
1 cup cornstarch
3 Tbsp. olive oil
2 Tbsp. butter
1 lemon, thinly sliced
Juice of 1 lemon
½ cup white wine
2 cups chicken broth
1 to 2 Tbsp. chopped parsley

Directions

In a bowl, whisk together eggs and milk. Spread the cornstarch onto a plate. Dredge the chicken cutlets through the egg mixture then coat completely in cornstarch. Heat olive oil in a sauce pan over medium high. Add the chicken to the pan and cook for 4 to 5 minutes per side until cooked through and golden. Remove to a plate. Turn the heat to medium and add the butter. Once fully melted, add the lemon slices. Cook for approximately 3 minutes per side until slightly golden. Remove to a separate plate. Add lemon juice and white wine to the pan. Bring to a boil and reduce by half. Add the chicken broth and bring to a boil then allow the mixture to reduce again, by half. Add the chicken back to the pan and allow it to warm through. Transfer to a plate and top with sauce. Add lemon slices on top and top with parsley.

Serves 4

--Kim Cooper--