Chicken Scaloppine With Lemon & Herbs Recipe

• servings: 6 servings
• active time: 10 minutes
• total time: 20 minutes

Ingredients

1 tsp fresh thyme leaves

1 tsp fresh Italian parsley, (finely chopped)

4 chicken breasts cutlets, (pounded to 1/4 inch thick)

1/2 cup all-purpose flour

Salt and pepper, (to taste)

2 tbsp extra-virgin olive oil

4 tbsp unsalted butter

1/3 cup freshly squeezed lemon juice

1/2 cup snap peas (optional)

1 radish, (very thinly sliced (optional)

Directions

Boil 2 cups of water and blanch the snap peas for 2 minutes. Transfer to a bowl of ice water and set aside.

Cut chicken cutlets into 2-inch by 1-inch pieces.

Pour flour onto a large plate and season with salt and pepper to taste.

Dredge the chicken in the flour and shake off the excess.

In a 12-inch nonstick sauté pan, heat the butter and olive oil over medium-high heat. Sauté the chicken in small batches for 2 minutes on each side.

Add the lemon juice to the pan to thicken the sauce.

Bring to a light boil and simmer for 1 minute. Add the thyme and parsley.

Remove from heat, transfer to a serving platter, and pour the sauce over the chicken.

Add the snap peas and radish slices to garnish, and serve hot with warm, crusty bread.

Nutrition

• Calories: 190 kcal
• Total Fat: 13 g
• Saturated Fat: 5 g
• Cholesterol: 41 mg
• Sodium: 40 mg
• Total Carbohydrate: 9 g
• Protein: 8 g