Recipe Summary

Prep time: 15 mins
Cook time: 15 mins
Yield: 4 servings

Ratings & Reviews

User rating: rating
Rated by 6 visitors

This recipe is...

lower in fat
lower in fat
lower in carbs
lower in carbs

Meet Pete

Sign up for FoodFit's FREE newsletters

Get healthy recipes, nutrition information and fitness tips!

privacy policy Submit
Lemon Oregano Chicken Scaloppine
This recipe serves: 4  
2 tablespoons olive oil
1 pound chicken cutlets
salt to taste
freshly ground black pepper
1/4 cup flour, for dredging
1/2 cup white wine
1 cup low-sodium chicken broth
1 cup chopped fresh tomatoes
2 tablespoons chopped fresh oregano
1/4 cup fresh lemon juice

Cooking Instructions
1. Heat the olive oil in a large, nonstick skillet over medium-high heat. While the oil is heating, season the chicken cutlets with salt and pepper and dredge them in flour.

2. Sauté the chicken until golden brown, about 2 minutes on each side. Transfer the chicken to a platter and keep warm.

3. Turn the heat to medium and add the white wine, stirring with a wooden spoon to release any caramelized bits that may be stuck to the pan. Add the chicken broth and simmer for 5 minutes.

4. Add the tomatoes, their juice and the oregano. Add the chicken and any juices that have accumulated on the platter. Simmer for 2 minutes more. Stir in the lemon juice and season with salt and pepper.

5. Transfer the chicken cutlets to serving plates and spoon the sauce over the top.

Serving Size: 1 chicken cutlet with sauce

Nutritional Information
Number of Servings: 4
Per Serving
Calories 253 Carbohydrate 10 g
Fat 8 g Fiber 1 g
Protein 29 g Saturated Fat 1 g
Sodium 258 mg    


This recipe can be personalized for your nutritional needs when you join the FoodFit Plan -- our healthy lifestyle program for lasting weight-loss.

FoodFit is a part of HealthCentral
© 1999- The HealthCentral Network, Inc., Copyright All Rights Reserved. Privacy Policy and Terms of Use