Lemon-Cilantro Chicken Scaloppine (Scallopine Or Scallopini) - cooking recipe

Ingredients

4 boneless skinless chicken breast halves (5 to 6 oz. each)
1/2 cup all-purpose flour
4 teaspoons olive oil
1 teaspoon olive oil
2 garlic cloves, peeled and minced
2/3 cup chicken broth (skim off fat)
1 teaspoon lemon peel, grated
1 tablespoon lemon juice
1/4 teaspoon red pepper flakes (original recipe lists as hot chile flakes)
2 tablespoons fresh cilantro, chopped
salt and pepper
lemon wedge

Preparation

BASIC CHICKEN SCALOPPINE (first three ingredients).
Rinse 4 boneless, skinned chicken breast halves (5 to 6 oz. each); pat dry.
Sprinkle both sides lightly with salt and pepper.
Place halves between sheets of plastic wrap; with a mallet or a rolling pin, gently pound chicken to an even 1/4 inch thick. Peel off wrap.
Put about 1/2 cup all-purpose flour in a shallow container. Turn each piece of chicken in flour to coat lightly.
Set a 10- to 12-inch nonstick pan over medium-high heat; when hot, add 2 teaspoons olive oil. Lay 2 pieces of chicken in pan; cook, turning once, until no longer pink in the center (cut to test), 4 to 6 minutes. Transfer to a platter or plates and keep warm in a 200\u00b0 oven.
Repeat to cook remaining chicken in 2 more teaspoons oil.
LEMON-CILANTRO CHICKEN SCALOPPINE (last 9 ingredients).
You'll need to use the Basic Chicken Scaloppine (see above) and then continue with remaining directions below.
Keep basic chicken scaloppine warm in a 200\u00b0 oven.
Add olive oil and garlic to hot pan used to cook chicken (don't wash) and stir over high heat until garlic is slightly limp, about 15 seconds.
Add chicken broth, lemon peel, lemon juice, and chile flakes to pan; stir until mixture is boiling. Boil, stirring occasionally, until juices are slightly reduced, 1 to 1 1/2 minutes, then stir in fresh cilantro.
Spoon sauce evenly over chicken. Add salt and pepper to taste, and garnish with lemon wedges.
Yield.
Makes 4 servings.