Not to be confused with this recipe that I made before. We really enjoyed this for dinner – the sauce is nicely piquant, but light. I used whole-grain pasta (I use Barilla). I also think this would taste fabulous with tofu in place of poultry. Actually, the original recipe called for veal, but I just don’t have the heart to eat veal.
Chicken scaloppini (adapted to be non-dairy)
2 tablespoons margarine, divided
2 tablespoons olive oil
2 teaspoons lemon zest
1 tablespoon parsley, minced
1/4 cup white whole wheat flour
sea salt and freshly ground pepper
1 pound boneless chicken tenders
1/4 cup shallot, minced
1/4 cup white wine
2 tablespoons freshly squeezed lemon juice
2 tablespoons capers, rinsed
Mix together the lemon zest and parsley in a small bowl and set aside.
heat a large nonstick pan over medium-high heat. Melt 1 tablespoon margarine in the oil.
While pan is heating, mix together flour, salt, and pepper on a wide plate and dredge chicken. Swirl the oil around the pan and sear the chicken tenders for about 3 minutes per side. When nicely browned, transfer to a platter.
Add shallots to the pan and saute for 3 minutes, til softened and brown. Pour in white wine and cook for 1 minute, while scraping up the browned bits in the pan with your spatula.
Remove pan from heat and swirl remaining tablespoon margarine, lemon juice, and capers. Season to taste with additional salt and pepper.
Serve cutlets on either a bed of rice or pasta, drizzled with sauce and sprinkled with lemon zest and parsley. Makes 4 servings.