Dinner in 30 Minutes

Lemon Chicken

4 servings

Lemon and chicken go so well together that they are paired often, but this classic scaloppine is one of the best versions of the duo that can be done quickly. Using packaged, thinly sliced, boneless, skinless chicken breasts will save time, but slicing boneless skinless chicken breast halves will work fine, too.

Serve with steamed green beans and rice pilaf.

1/2 cup cornstarch

Salt

Freshly ground black pepper

2 to 4 tablespoons olive oil or vegetable oil

11/2 pounds boneless, skinless chicken breasts, sliced into very thin (scaloppine-style) cutlets

1/3 cup white wine

11/2 cups low-sodium chicken broth

1/3 cup lemon juice (from 1 to 2 lemons)

1 large lemon, sliced into thin rounds

1 tablespoon chopped parsley

On a large plate, mix the cornstarch with salt and pepper to taste. Spread the mixture in an even layer and set aside.

In a large (preferably nonstick) pan on medium-high heat, heat 1 tablespoon of the oil.

Meanwhile, dip 3 or 4 of the cutlets in the cornstarch, coating both sides thoroughly. Add the slices to the pan, putting in only as many as will fit comfortably. Cook the chicken until it has browned on one side, 2 to 3 minutes, then turn over and cook until lightly browned on the second side, 2 to 3 minutes. Transfer the browned cutlets to a plate and repeat with the remaining chicken, adding oil to the pan as necessary, until all of the chicken is browned.

After all the chicken has been cooked and set aside, add the white wine to the same pan on medium-high heat and cook for 2 to 3 minutes, scraping the browned bits from the bottom of the pan. Add the chicken broth and lemon juice, stirring to combine; then return all the chicken to the pan and add the lemon slices. Reduce heat to low and simmer for 10 minutes. Sprinkle with parsley and serve hot, right out of the pan.

Per serving: 280 calories, 28 g protein, 20 g carbohydrates, 9 g fat, 66 mg cholesterol, 1 g saturated fat, 198 mg sodium, 2 g dietary fiber

Recipe tested by Stephanie Witt Sedgwick; e-mail questions to food@washpost.com

-- Stephanie Witt Sedgwick

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