Light, Lemony Chicken scaloppine

By nurseliz

Ingredients

• 1/4 c all-purpose flour
• 1 lb thin-sliced boneless, skinless chicken breasts
• 3 Tbsp olive oil, divided
• 3/4 c white wine or reduced-sodium chicken broth
• Freshly squeezed juice of 1/2 lemon
• 2 Tbsp roughly chopped flat-leaf parsley

Details

Servings 4

Preparation

Step 1

. Put flour on plate and coat both sides of chicken.

2. Heat 1 tablespoon of the oil in medium nonstick skillet over medium-high heat. When oil is hot, add one-third of the chicken and cook 2 to 3 minutes per side. Remove to plates. Repeat twice with remaining oil and chicken.

3. Pour wine and lemon juice into pan. Cook over high heat until about 1/4 cup remains. Season with salt and freshly ground black pepper to taste. Stir in parsley, spoon sauce around chicken, and serve.

Nutritional Info Per Serving 281 cal, 27 g pro, 8 g carb, 0.5 g fiber, 12 g fat, 2 g sat fat, 66 mg chol, 77 mg sodium