dish
Lemon Oregano Chicken Scaloppine

4
Serves
253
Calories
15
Nutrients
16
Vitamins

Ingredients

2 tablespoons olive oil
1 pound chicken cutlets
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

Nutrition Information

Number of Servings: 4
Calories
253
Protein
29 g
Total Carbohydrate
10 g
Dietary Fiber
1 g
Soluble Fiber
0 g
Insoluble Fiber
1 g
Sugar
2 g
Total Fat
8 g
Saturated Fat
1 g
Monounsaturated Fat
5 g
Polyunsaturated Fat
1 g
Trans Fatty Acid (tfa)
0 g
Cholesterol
66 mg
Omega-3 Fatty Acid
0 g
Omega-6 Fatty Acid
1 g
Percent Calories from Protein
45 %
Percent Calories from Carbohydrate
15 %
Percent Calories from Fat
30 %
Vitamin A
348 IU
Vitamin B1- Thiamin
0 mg
Vitamin B2 - Riboflavin
0 mg
Vitamin B3 - Niacin
14 mg
Vitamin B6
1 mg
Vitamin B12
0 mcg
Biotin
2 mcg
Vitamin C
18 mg
Vitamin D
14 IU
Folate
25 mcg
Vitamin E
2 IU
Vitamin K
3 mcg
Pantothenic Acid
1 mg
Calcium
28 mg
Iron
2 mg
Phosphorus
248 mg
Potassium
486 mg
Sodium
258 mg
Zinc
1 mg