Chicken Scaloppini over Basmati Rice
Updated: Dec 13, 2022
4 (4 ounce) thin Chicken breast cutlets
3/4 Cup reduced-sodium chicken broth
3 garlic cloves, minced
3 T Extra Virgin Olive Oil
½ Cup Whole wheat flour
1 T butter
Juice of ½ lemon
1 Cup shredded mozzarella cheese
4 Broccoli Spears
Basmati Rice (cooked according to package directions – 4 servings)
In a large frying pan add 2 T olive oil and garlic. Add the sliced broccoli spears and cook for about 10 minutes, on medium-high heat, turning over occasionally.
Cook the rice according to package directions.
Meanwhile, in a small bowl, whisk together the broth and 1 T flour.
Place the remaining flour in a shallow dish. Season the chicken with salt and pepper and then lightly dredge both sides of the chicken in the flour, shaking off any excess.
Push the broccoli to one side of the pan and add 1 T olive oil and the butter.
Add the Chicken pieces and cook until slightly golden, 2 to 3 minutes per side, and then transfer to a plate.
Reduce the heat to medium-low and leaving the broccoli to the side, whisk in the broth mixture and the lemon juice. Scraping up any browned bits on the bottom of the pan. Let it come to a simmer. Cook, whisking until slightly reduced, 2 to 3 minutes. Return the chicken to the skillet. Top each cutlet with the broccoli spears and ¼ of the mozzarella per piece.
Cover and simmer until the cheese has melted. 3 to 4 minutes.
Scoop a spoonful of the basmati rice onto a plate and serve the chicken over top. (or on the side if desired)