This recipe is safe for Coumadin (warfarin) users.
This recipe is safe for those who are lactose intolerant.
This is NOT a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
This recipe is safe for those who are sensitive to gluten.
"The trouble with eating Italian food is that five or six days later you're hungry again."
-George Miller, Comedian
Dredging scaloppini in white flour is obviously the traditional way, but garbanzo flour is better. There is no astringent aftertaste and it has a great nutty flavor when sautéed. It is almost as effective a thickening agent as wheat flour.
I don’t use bottled lemon juice. I feel that bottled juice does not taste anything like fresh squeezed lemon juice. This is because it is usually made from varying concentrations of lemon juice, water and lemon oil.
Fresh lemons keep fairly well in the crisper of your fridge (about 2 weeks). The juice of one lemon varies greatly. A large lemon has about 4 tablespoons of lemon juice but when a recipe calls for the juice of one lemon, you never really know. Start with 2 tablespoons and increase the amount for taste. If you must use bottled lemon juice, shake the bottle well. Use equivalent amounts of bottled to fresh lemon juice in a recipe.
Servings = 2 | Serving size =1 chicken breast (about 4 ounces chicken)
Cooking Time = 30 Minutes
This recipe can be multiplied by 2, 3, 4, 5, 6, 7, 8.
Leftovers make great sandwiches. Keeps well, refrigerated, 2-3 days.
Serve with Jasmine Rice
|2 Tbsp||garbanzo flour|
|1/4 tsp||ground black pepper|
|2 tsp||olive oil|
|1 tsp||unsalted butter|
|1 clove||garlic (minced)|
|8 ounces||boneless, skinless chicken breast|
|1/4 cup||chicken stock|
|2 Tbsp||white wine|
Preheat the oven to 200°F.
Using a very sharp knife, carefully slice chicken breast on the bias into 1/2 inch thick slices (meat cut this way is called scaloppini).
Place the scaloppini between two sheets of plastic wrap and pound until they are about 1/4 inch thick.
Place the garbanzo flour, salt and pepper in a small brown paper bag. Add 1/2 of the chicken scaloppini and shake to coat well. Take the coated chicken from the bag and repeat with the other 1/2 of the chicken.
Put the olive oil and butter in a 10 inch skillet over medium heat and add the garlic.
Cook for about 1 minute. Stir frequently
Add the chicken and cook on one side for about 5 minutes.
Turn and cook for another 5 minutes.
Remove the chicken to a plate and place in the warm oven.
Add the chicken stock, white wine, lemon juice and capers to the pan and cook over medium heat scraping the bottom of the pan until it is clean.
Add the chicken back into the pan for about five minutes, turning frequently.
The sauce will thicken to a glaze. Place the chicken on a plate and top with the sauce. Serve.
Serving size = 1 chicken breast (about 4 ounces chicken)
Servings = 2
Amount Per Serving
|Calories 296||Calories from Fat 156|
|% Daily Value|
|Total Fat 17g||27%|
|Saturated Fat 5g||19%|
|Monounsaturated Fat 7g|
|Trans Fat 0g|
|Total Carbohydrates 4g||1%|
|Dietary Fiber 1g||3%|
|Vitamin A 1%||Vitamin C 14%|
|Calcium 1%||Iron 7%|
|Vitamin K 5 mcg||Potassium 339 mg|
|Magnesium 42 mg|