Chicken Scaloppine with Broccoli and Melted Mozerella

• portions: 4 Servings

Ingrédients

2 broccoli spears (about 12 ounces)

3 garlic cloves, smashed

I tablespoon plus i½ teaspoons extra-virgin olive oil

I teaspoon kosher salt

⅓ cup reduced-sodium chicken broth

¼ cup all-purpose flour

4 (4-ounce) thin chicken breast cutlets

Freshly ground black pepper

½ teaspoon unsalted butter

Juice of ½ lemon

4 ounces part-skim mozzarella cheese, thinly sliced

Chopped fresh flat-leaf parsley, for garnish

Instructions

Preheat the oven to 450°F. Trim about 1 inch off the ends of the broccoli stems and discard. Slice each broccoli spear lengthwise into 4 pieces. Place the broccoli and the garlic on a large rimmed baking sheet and toss with 1 tablespoon of the olive oil and ¼ tea- spoon of the salt. Roast until crisp-tender, flipping halfway through, about 20 minutes.

Meanwhile, in a small bowl, whisk together the broth and 1 teaspoon of the flour. Place the remaining flour in a shallow dish. Season the chicken with the remaining ¾ teaspoon salt and pepper to taste, then lightly dredge both sides of the chicken in the flour, shaking off any excess.

Heat a large nonstick skillet over medium-high heat. Add the butter, 1 teaspoon of the olive oil, and half of the chicken. Cook until slightly golden, 2 to 3 minutes per side, and transfer to a plate. Add the remaining ½ teaspoon olive oil and repeat with the remaining chicken. Reduce the heat to medium-low, whisk in the broth mix- ture and lemon juice, and scrape up any browned bits on the bottom of the pan as the mixture comes to a simmer. Cook, whisking, until slightly reduced, 2 to 3 minutes. Return the chicken to the skillet, then top each cutlet with 2 pieces roasted broccoli and one-fourth of the mozzarella. Cover the skillet and simmer until the cheese has melted, 3 to 4 minutes. To serve, using a spatula, transfer the chicken to 4 serving dishes. Spoon the pan sauce over each piece and garnish with parsley.

Notes

From: Skinnytaste Fast and Slow

TIME-SAVING TIP I often buy chicken breasts that have been sliced into thin cutlets, so there's no need to cut or pound them thin.

Nutrition

• Taille de Portion: 1 Piece of Chicken
• Calories: 329
• Lipides Totaux: 14.5 g
• Lipides Saturés: 5.5 g
• Cholestérol: 89 mg
• Sodium: 684 mg
• Glucides Totaux: 14 g
• Fibres Diététiques: 2.5 g
• Sucres Totaux: 2 g
• Protéines: 35 g