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Chicken Scaloppine




Source of Recipe


Vickey Kotwica


Recipe Introduction


Vickey’s Notes: Well, I felt great today and decided to make something special for my husband, since he's been through a lot with me. This is a dish that I make often. What I have done to this dish is to take out all of the fat ingredients and replace it with low fat ingredients. This is super delicious and I know once you try it, you will put it on your list of favorites.


List of Ingredients




1 Cup Bread Crumbs
1 Tablespoon Dried Parsley
1/4 Cup Grated Parmesan Cheese, fat-free
1 Pinch Salt
1 Dash Pepper
6 Chicken Breasts, skinless and boneless
2 Tablespoons Olive Oil, plus more if needed
3 Shallots, chopped
3/4 Cup Chicken Broth, fat-free
1 Tablespoon Lemon Juice
1/3 Cup White Wine, or chicken broth (I used broth)
1 Tablespoon Parsley, chopped


Recipe



In a large skillet, heat the olive oil and shallots over medium heat until lightly browned. Add chicken, a couple of pieces at a time, and sauté until lightly browned on both sides, about 5 minutes. (Add more olive oil as needed.) Continue sautéing remaining chicken until used up.

Return any chicken that was taken out of the pan. Add the chicken broth, lemon juice and wine or broth. Bring to a boil and lower the heat and simmer until chicken is tender, approximately 10 to 20 minutes. Just before serving, sprinkle with fresh chopped parsley.

When ready to serve, place one piece of scaloppini on a serving plate and top with sauce from the pan and a wedge of lemon.