Chicken Scaloppine
Sautéed Peppers and Onions
Ingredients
- 2 lb boneless, skinless chicken breasts
- ½ tsp salt
- ½ tsp pepper
- ⅓ cup all-purpose flour
- 4 Tbsp light butter with canola oil, divided
- 4 Tbsp olive oil, divided
- 1 cup low-sodium chicken broth
- 2 tsp lemon zest
- 3 Tbsp fresh lemon juice
- 2 Tbsp capers
Instructions
- Cut chicken in half crosswise, and pound to ½-inch thickness in a zip-top plastic bag using the heel of your hand or a meat mallet. Sprinkle chicken with salt and pepper. Place flour in a shallow bowl. Dredge chicken in flour, shaking off excess.
- Melt 2 Tbsp butter with 2 Tbsp oil in a large nonstick skillet over medium-high heat; add half of chicken, and cook 4 to 5 minutes or until done. Remove from skillet, and keep warm. Repeat with remaining butter, oil, and chicken.
- Add broth to skillet, scraping skillet to loosen browned bits. Cook over medium-high heat until reduced to ¼ cup, stirring occasionally. Stir in lemon zest, lemon juice, and capers. Pour sauce over chicken.
Side Dish Ingredients
- 2 large red bell peppers, thinly sliced
- 1½ cups thinly sliced onion
- 3 cloves garlic, minced
- ¼ tsp salt
- 1 Tbsp olive oil
- 1½ cups halved grape tomatoes
- 2 Tbsp chopped fresh basil (or use 2 tsp dried)
- 1 Tbsp balsamic vinegar
Side Dish Instructions
- Sauté bell peppers, onion, garlic, and salt in hot oil in a large skillet over medium-high heat 8 minutes or until onion is tender.
- Stir in tomatoes; cook 1 minute until tomatoes soften. Remove from heat; stir in basil and vinegar.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
325
|
60
|
385
|
| Fat (g) | 16 | 2 | 18 |
| Sat. Fat (g) | 3 | 0 | 3 |
| Protein (g) | 35 | 1 | 36 |
| Carb (g) | 6 | 8 | 14 |
| Fiber (g) | 0 | 2 | 2 |
| Sodium (mg) | 402 | 100 | 502 |
Diabetic Meal Plan
This recipe selected from the eMeals Diabetic Meal Plan.
Each Dinner Plan Includes:
- Seven Dinner Menus
- Matching Grocery List
- Access via App or Online
