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Name: Chicken Scaloppini with Peppers
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 1
Cuisine: American
Ingredients: 2 tb Flour; 1/8 ts Black Pepper freshly ground; 1/4 ts Salt; 3 bell peppers green, red, and yellow bell pepper, cut into 1/4-inch-wide strips; 1 Lemon; 4 ts olive oil; 1/2 c Low-sodium chicken stock; 4 Skinless; boneless chicken; 1 clove Garlic crushed; 1/3 c Dry white wine; 2 ts Cornstarch; 1 tb parsley Finely chopped

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INGREDIENTS

2 tb Flour
1/8 ts Black Pepper ; freshly ground
1/4 ts Salt
3 bell peppers ; green, red, and yellow bell pepper, cut into 1/4-inch-wide strips
1 Lemon
4 ts olive oil
1/2 c Low-sodium chicken stock
4 Skinless; boneless chicken
1 clove Garlic ; crushed
1/3 c Dry white wine
2 ts Cornstarch
1 tb parsley ; Finely chopped

Servings

INSTRUCTIONS

Halve the lemon and slice one half: squeeze 1 tablespoon of juice from the other half. Cut the chicken breasts in half crosswise and pound gently to flatten them. Sprinkle the chicken with flour, salt, and pepper, and pat in the coating. Heat the oil and garlic in a large nonstick skillet over medium-high heat until the oil is hot but not smoking. Discard the garlicup Add a single layer of chicken pieces to the skillet, increase the heat to high, and saute about 1 minute on each side or until golden brown. Transfer the cooked chicken to a platter and cover loosely to keep warm. Saute the remaining chicken and transfer it to the platter. Add the peppers, wine, and lemon juice to the skillet and cook, covered, over medium-low heat 5 minutes, or until the peppers are slightly softened. Uncover and cook over high heat 5 minutes to reduce the sauce to about 2 tablespoon Stir together the stock and cornstarch, then stir this mixture into the sauce. Bring to a boil and cook 1 minute. Stir in the parsley. Pour the sauce and peppers over the chicken and garnish with the reserved lemon slices. Makes 4 servings Nutritional information per serving: calories, 228; total fat, 8 g; saturated fat, 2 g; cholesterol, 70 mg; sodium, 217 mg. Recipes from The Wellness Lowfat Cookbook by the Editors of The Wellness Cooking School and The University of California at Berkeley Wellness Letter (Rebus, Incup, copyright 1993 by Health Letter Associates). Recipe by: Good Morning America

NOTES

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Chicken Scaloppini with Peppers

2 tb Flour
1/8 ts Black Pepper freshly ground
1/4 ts Salt
3 bell peppers green, red, and yellow bell pepper, cut into 1/4-inch-wide strips
1 Lemon
4 ts olive oil
1/2 c Low-sodium chicken stock
4 Skinless; boneless chicken
1 clove Garlic crushed
1/3 c Dry white wine
2 ts Cornstarch
1 tb parsley Finely chopped

Halve the lemon and slice one half: squeeze 1 tablespoon of juice  from the other half. Cut the chicken breasts in half crosswise and  pound gently to flatten them. Sprinkle the chicken with flour, salt,  and pepper, and pat in the coating. Heat the oil and garlic in a  large nonstick skillet over medium-high heat until the oil is hot but  not smoking. Discard the garlicup    Add a single layer of chicken pieces to the skillet, increase the  heat to high, and saute about 1 minute on each side or until golden  brown. Transfer the cooked chicken to a platter and cover loosely to  keep warm. Saute the remaining chicken and transfer it to the  platter. Add the peppers, wine, and lemon juice to the skillet and  cook, covered, over medium-low heat 5 minutes, or until the peppers  are slightly softened. Uncover and cook over high heat 5 minutes to  reduce the sauce to about 2 tablespoon    Stir together the stock and cornstarch, then stir this mixture into  the sauce. Bring to a boil and cook 1 minute. Stir in the parsley.  Pour the sauce and peppers over the chicken and garnish with the  reserved lemon slices. Makes 4 servings    Nutritional information per serving: calories, 228; total fat, 8 g;  saturated fat, 2 g; cholesterol, 70 mg; sodium, 217 mg.    Recipes from The Wellness Lowfat Cookbook by the Editors of The  Wellness Cooking School and The University of California at Berkeley  Wellness Letter (Rebus, Incup, copyright 1993 by Health Letter  Associates).        Recipe by: Good Morning America

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Nutrition

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Serving Size: 1 Serving (1301g)
Recipe Makes: 1

Calories: 1065
Calories from Fat: 247 (23%)

Amt Per Serving		% DV

	Total Fat 27.5g	37 %
	Saturated Fat 6.5g	33 %
	Monounsaturated Fat 10g
	Polyunsanturated Fat 6.1g
Cholesterol 464.2mg		143 %
Sodium 699.4mg		24 %
Potassium 2524.5mg		66 %
Total Carbohydrate 52.2g		15 %
	Dietary Fiber 12.5g	50 %
	Sugars, other 39.8g
Protein 150.7g		215 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 1065

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