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Chicken Scaloppine With Lemon Glaze (Low Fat and Delicious!)
This is a wonderful lower-fat restaurant-quality dish that is easy to make, I also like to add in a few tablespoons of capers and cook with the lemon glaze if you are a lover of capers then add them in as it really adds to the flavour of this dish --- this lemon sauce is not a heavy creamy sauce which is what makes this dish lower in fat, it is more like a glaze that soaks into the chicken, and I would strongly suggest to double or even triple the glaze I most always do, and please be certain to use only dry breadcrumbs as fresh will not stick to the chicken as well --- this is *very* good!
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Ingrediënten
- 4 boneless skinless chicken breasts ( pounded to about centimetre thickness )
- 2 tablespoons Dijon mustard
- 1 large egg (you may need two)
- A bowl with a capacity of 1/4 liter containing dry breadcrumbs
- 1/4 teaspoon poultry seasoning (or to taste)
- 1/2 teaspoon garlic powder
- 1/4-1/2 teaspoon seasoning salt
Bereiding
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In a small bowl or shallow dish whisk together mustard and eggs; set aside.
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Combine the dry bread crumbs with poultry seasoning, garlic powder and seasoning salt; spread on a piece of waxed paper.
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Dip the breasts firstly in egg/mustard mixture ( shake off any excess egg ) then coat well with the crumb mixture, pressing downs with hands to adhear the crumbs to the breast.
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Heat the olive oil in a skillet over medium heat.
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Add in the chicken and cook for about 5 minutes on each side, or until it is no longer pink inside; remove and transfer to a plate to keep warm.
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For the glaze; in the same skillet add in the broth, lemon juice and 0.25 teaspoon salt ( or to taste, if using capers add in now ) bring to a boil scraping any brown bits from the pan.
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Add in lemon slices and parsley; mix to combine for about 1 minute.
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Spoon the glaze/sauce over chicken.
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Delicious!
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