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norma's zesty lemon chicken scaloppine

(1 rating)
Recipe by
Norma DeRemer
York, PA

Came up with another healthy dish for me and my sweetheart. There are so many recipes with chicken that I think this on is for sure a keeper. Chicken with whole grain pastas are excellent sources of niacin,a water soluble B vitamin that's linked to nervous system and digestive health. I've been reading up of good foods since my surgery last week and finding that the meals I have been making are very tasty and healthy for me also.

(1 rating)
yield 4 serving(s)

Ingredients For norma's zesty lemon chicken scaloppine

  • 1/2 lb
    whole-wheat capellini pasta
  • 2 tsp
    olive oil, light
  • 1 lb
    boneless, skinless chicken breast cutlets
  • 1/4 tsp
    each of sea salt and ground black pepper
  • 1 lg
    lemon, zested and thinly sliced into rounds
  • 1 c
    low-sodium chicken broth
  • 2 c
    baby arugula
  • 1/4 c
    grated low-fat parmesan cheese

How To Make norma's zesty lemon chicken scaloppine

  • 1
    Cook pasta according to package directions, drain and set aside.
  • 2
    Brush the bottom of a large sauce pan or non-stick skillet with oil and heat on medium high heat.
  • 3
    Sprinkle chicken with salt and pepper and add to pan in a single layer and sear for one minute.
  • 4
    Flip each piece and sear for one minute more.
  • 5
    Top chicken with lemon rounds and add broth, cover and simmer for 5 minutes.
  • 6
    With a slotted spoon or spatula, remove chicken and lemon from pan and transfer to a large plate and cover with foil to keep warm.
  • 7
    Add pasta, arugula, and lemon zest to pan and toss to coat.
  • 8
    Spoon pasta and arugula onto serving plates and top with chicken, lemon and parmeson, dividing evenly.

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