Chicken Scaloppini With Peppers~ Recipe
Yield: 4 servingsRecipe by luhu.jp
Ingredients:
1: Lemon,
1 Clove: Garlic, crushed
4: Skinless boneless chicken,
1 each: Green, yellow, and red bell
-breast halves, (about 1
-pepper, in 1/4" wide
-lb),
-strips,
2 tbsp: Flour,
1/3 cup: Dry white wine,
1/4 tsp: Salt,
1/2 cup: Low sodium chicken stock,
1/8 tsp: Freshly ground black pepper,
2 tsp: Cornstarch,
4 tsp: Olive oil,
1 tbsp: Finely chopped parsley,
Directions:
Halve the lemon and slice one half; squeeze 1 tablespoon of juice
from the other half. Cut chicken breast in half crosswise; pound
gently to flatten them. Sprinkle chicken with flour, salt and pepper,
and pat in the coating. Heat oil and garlic in a large nonstick
skillet over medium-high heat until oil is hot but not smoking.
Discard garlic. Add a single layer of chicken pieces to skillet,
increasing heat to high, and saute about 1 minute on each side, or
until golden brown. Transfer cooked chicken to a platter and cover to
keep warm. Saute remaining chicken and transfer it to the platter.
Add peppers, wine and lemon juice to skillet; cook, covered, over
medium-low heat 5 minutes or until peppers are slightly softened.
Uncover and cook over high heat 5 minutes to reduce sauce to about 2
tablepsoons. Stir together stock and conrstarch, then stir mixture
into sauce. Bring to a boil and cook 1 minute. Stir in parsley. Pour
sauce and peppers over chicken and garnish with reserved lemon
slices. Makes 4 servings.
Per serving: Calories 190; fat 6.2 g (30%); cholesterol 51 mg;
carbohydrate 9.4 g; fiber 0.5 g; protein 23 g; sodium 265 mg;
potassium 360 mg; calcium 49 mg.
Typed for you by Marjorie Scofield 10/11/95
Recipe By : The Wellness Lowfat Cookbook, Univ. of CA at Berkeley
From: Marjorie Scofield Date: 10-13-95 (03:43) (160)
Fido: Recipes
Source from luhu.jp
from the other half. Cut chicken breast in half crosswise; pound
gently to flatten them. Sprinkle chicken with flour, salt and pepper,
and pat in the coating. Heat oil and garlic in a large nonstick
skillet over medium-high heat until oil is hot but not smoking.
Discard garlic. Add a single layer of chicken pieces to skillet,
increasing heat to high, and saute about 1 minute on each side, or
until golden brown. Transfer cooked chicken to a platter and cover to
keep warm. Saute remaining chicken and transfer it to the platter.
Add peppers, wine and lemon juice to skillet; cook, covered, over
medium-low heat 5 minutes or until peppers are slightly softened.
Uncover and cook over high heat 5 minutes to reduce sauce to about 2
tablepsoons. Stir together stock and conrstarch, then stir mixture
into sauce. Bring to a boil and cook 1 minute. Stir in parsley. Pour
sauce and peppers over chicken and garnish with reserved lemon
slices. Makes 4 servings.
Per serving: Calories 190; fat 6.2 g (30%); cholesterol 51 mg;
carbohydrate 9.4 g; fiber 0.5 g; protein 23 g; sodium 265 mg;
potassium 360 mg; calcium 49 mg.
Typed for you by Marjorie Scofield 10/11/95
Recipe By : The Wellness Lowfat Cookbook, Univ. of CA at Berkeley
From: Marjorie Scofield Date: 10-13-95 (03:43) (160)
Fido: Recipes
Source from luhu.jp