Natural Muscle May 2015

FOOD Chicken Scaloppine With Lemon Sauce By Danielle Singh, APCA The Fit Gourmet© Personal Chef/ Fitness Professional Nutrition & Natural Health Consultant FITANDBEYOND.COM IT’S LOW FAT! This is a fantastic low- per serving Calories 285 Calories from Fat 51 Protein 34.8g Total Carb 21.9g Total Fat 5.7g Sodium 586mg er-fat restaurant-quality dish that’s very easy to make. The chicken alone is so good. The capers are only optional if you are a lover of capers then add them in as it really adds to the ﬂavour of this dish! This recipe is for 4 breasts, but can be easily doubled. Make certain to use only dry breadcrumbs as fresh will not stick to the chicken as well. This complete recipe is made on top of the stove. Cooking time is for browning the chicken. makes 4 servings Ingredients • 4 boneless skinless chicken breasts (pounded to about 1/3-inch thickness) • 2 tablespoons Dijon mustard • 2 eggs • 1 cup dry breadcrumbs • 1/4 teaspoon poultry seasoning (or to taste) • 1/2 teaspoon garlic powder • seasoning salt • olive oil (for frying) • 2 tablespoons butter (optional) • 1/4 cup chicken broth • 2 tablespoons fresh lemon juice • 1 tablespoon capers (or to taste) (optional) • 1/4 teaspoon salt (can use more to taste) • 4-5 thin lemon slices • fresh parsley, chopped Have a vegetarian family member? You can made some eggplant and use the sauce on it as well. 42 Natural Muscle Magazine May 2015 Directions • In a small bowl, whisk together mustard and eggs; set aside. • Combine the dry bread crumbs, poultry seasoning, garlic powder and seasoning salt; spread on a piece of waxed paper. • Dip the breasts in egg/mustard mixture (shake off any excess egg). • Then coat well with the crumb mixture. • Heat the oil with 2 tablespoons butter (if using) in a frypan. • Saute the chicken for 5 minutes on each side, or until it is no longer pink inside. • Remove and transfer to a plate to keep warm. • In the same pan add in the broth, lemon juice, capers (if using) and 1/4 teaspoon salt (or to taste) bring to a boil, scraping brown bits from the pan. • Add in lemon slices and parsley; mix to combine for about 1 minute. • Spoon the glaze/sauce over chicken.

Natural Muscle May 2015 | Page 42