Doctor's Kitchen Monday: Lemon Chicken Scallopini Redux

My favorite dish in the whole world is Lemon Chicken Scallopini.  Everybody has a favorite and that's mine.  I've always been more of a salty/savory kind of snacker and lemon chicken scallopini fulfills all of my taste favorites: salty, savory, and tangy.

I love the way pounding the chicken makes it so tender, almost not meat-like. It loses some of that stringy, chewy, hardness that I hate about eating animal flesh whether it's steak, poultry, or fish.  Actually, to be honest, I tolerate beef (triglyceride gasp!) and fish better than the texture of chicken or turkey, unless the poultry filets are white and pounded thin.  Then, they melt in my mouth and I can plow through an full serving with no problem. Prepared any other way, I have to force myself to eat meat. I usually cheat and snack on protein jello, soup, bars, and shakes from Dr. Brenda's Carriage Park supplies or GNC.

This sauce is my all time favorite. I love the savory down-home goodness of the chicken stock mixed with the tartness of the lemon, the saltiness of the capers, and the muskiness of the 'shrooms.  Most chicken scallopini recipes also add bacon. Sometimes I add that but sometimes I skip it because the bacon can be the one traditional ingredient that, for me, throws the balance of the dish over into "too salty".  I like the earthiness of the bacon but the salt adds up even if you're using low sodium chicken stock so I can live without it or with very little. I know I'm going all Un-Emeril when I say that but this is the one dish that, in my opinion, can be undone by bacon specifically because of the saltiness.

I'll eat this sauce on almost anything. Feel free to think dirty on that one because I really love the simplicity of this sauce.  In the picture, I also fried the last bit of green cauliflower I had left from Aunt Miranda's produce jaunt last week.  Not only did it taste magnificent, it brought back great memories of all the lunches Aunt Miranda and I shared at Marketplace Cafe on National that is now the second Garbo's Pizzaria.  They served long fat wedges of fried cauliflower in this sauce and it was to die for. I don't know about Aunt Miranda but I remember nothing else on that menu EXCEPT the fried cauliflower appetizer.  Luckily, Gene hates cauliflower, no matter the color, and I got all three pieces.  That's okay. I traded him half of my chicken.  It was worth it.

Capers, a Mediterranean flower bud, high in Vitamin A and Omega-3 Fatty Acids, is my spotlight this week for Weekly Herb Blogging. Created by Kalyn of Salt Lake City's Kalyn's Kitchen, WHB is hosted this week by Astrid of Paulchen's Food Blog.  Check in with her late in the week for the round-up of heraliciousness.

Lemon Chicken Scallopini Redux

Recipe by Glenna Anderson Muse

Ingredients:

4  5oz Chicken Breasts, skinned, boned, and pounded thin

2 Egg Whites, beaten

1/2 package Kay's Naturals Protein Chips in Lemon Herb flavor, or similar protein chips

1 Tbsp Olive Oil

2 cups chicken stock

Juice of 1 lemon

2 Tbsp Cornstarch

2 Tbsp capers

4 oz. mushrooms, sliced

1 Tbsp Bacon Pieces (Hormel)

4 Handfulls fresh spinach

Directions:

1.  Place 1/2 package of Protein chips in food processor or blender and process until powdery. 

                                                                                 

2. Rinse and pat dry chicken breasts.  Place between two pieces of wax or plastic wrap and pound to 1/4" thickness with blunt side of meat mallet or rolling pin.  Pat dry with paper towels again.

3.  Wet breasts in egg white and then dredge in protein chips powder. Set aside and let rest for 10 minutes.  Wipe any remaining olive oil out of pan with paper towel.

4. In a small bowl, whisk together chicken stock, lemon juice, and cornstarch. Set aside

5.  Heat olive oil in heavy bottomed skillet over medium heat.  Brown each chicken on each side, approximately 3 minutes per side.  Remove from pan and place in warm oven.

6.  Into same skillet, pour chicken stock mixture, capers, mushrooms, and bacon pieces.  Whisking constantly, let come to a bubble and thicken.  Place chicken back in pan and turn to coat in sauce.

7.  Serve over handful of fresh spinach.

Serves 4.

Per serving:  Calories:   302    Protein:   57    Carbs:  13      Fat:  8       Fiber: 4      

For the cauliflower, slice into 1/2" pieces.  Place onto a shallow lipped bowl or platter with a slight amount of water.  Microwave for 1 minute.  Let cool.  Dredge in egg white and protein chip powder or bread crumbs and saute until browned.  Cover with sauce.

Comments

[Butta Buns]

Great picture, it looks wonderful! The only time I like capers is with chicken so I'm definatly giving this a try.

[sher]

That looks wonderful! I didn't know that was your favorite dish!

[Dolores]

This is gorgeous... and thanks for turning me on to protein chips. "Bread crumbs" with some nutritional value -- *there* is a concept!

[Lisa]

Wow that chicken looks awesome, Glenna! I love the fried cauliflower too - my favorite when it comes to fried veggies. :D

xoxo

[Alisha]

This looks amazing. Now tell me where the heck do I get protein chips? I've never even heard of them but that's an awesome idea for the breading.

[Auntie Miranda]

And I'll remind you of something you already know - it's just as wonderful to do a piece of boneless pork loin the same way. A Turkey cutlet works great. And it all started with veal. It's all about the sauce, not the meat. And it's a wonderful pasta sauce....oh, shut up, Miranda!

[Kalyn]

Looks delicious. I haven't seen protein chips like this, but what a great idea to use them for breading. I better look for them. (So many great food ideas, so little time!) I am seriously admiring your meat mallet too.

[Glenna]

BB--Give it a try. If you like capers I promise you'll like this and the way I make the sauce you get away from all the butter that's in the restaurant versions.

Sher--Yes! Funny, huh? I have another favorite I'll make later. It's chicken and goat cheese in phyllo packets. YUM!

Delores--yes, I was surprised they tasted so good. I didn't like them right out of the bag but they were great on this.

Lisa--Yes! Totally agree.

Alisha--You should be able to get them at a health food store or a GNC-type store.

Auntie Miranda--Oh yeah, any of those are heavenly!

Kalyn--LOL! about the meat mallet. Thanks. I actually think I inherited that from either my mom or Gene's mom. I'm not sure you can get the really heavy metal ones anymore and the wooden ones are just this side of useless.

[astrid]

that looks very delicious. didn't come across protein chips so far. I don't think we have them here in austria.

Thanks for participating :o)

[Glenna]

Astrid--so sorry about the chips. Of course regular bread crumbs will work for taste but the extra protein is nice especially for people like me who have trouble getting enough. Good luck finding them, though!

[Helene]

What a delicious dish, a have try with me! Thanks for sharing!!

[John]

Makes me hungry. I like the use of Protein Chips as the crumb, not sure if we have them downunder.

[Glenna]

Helene--Thank you! It's one of my favorites.

John--the protein chips are especially nice for dieters but if not use any crushed cracker and it will work beautifully as well.

[Katiez]

I love it served on the spinach!
I also, love anything lemony - add in the capers and you have the perfect sauce for (ahem) anything!

[Glenna]

Katiez--Totally agree-capers are good in anything and love that chickeny/lemony sauce. Yum!