SparkPeople Advertisers Keep the Site Free
Be the first to
rate this recipe!
Create a Recipe Makeover

Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 129.9
  • Total Fat: 7.6 g
  • Cholesterol: 12.2 mg
  • Sodium: 837.7 mg
  • Total Carbs: 11.3 g
  • Dietary Fiber: 3.3 g
  • Protein: 6.0 g

View full nutritional breakdown of Curry-Rubbed Chicken Scaloppine With Gingered Zucchini calories by ingredient
Report Inappropriate Recipe

Curry-Rubbed Chicken Scaloppine With Gingered Zucchini

Submitted by: JAWILLIAMS99D

Introduction

This was taken from The Washington Post, February 22, 2012

Chicken cutlets are not only a low-fat, quick-cooking option, they're also a great vehicle for big flavors: here, curry and ginger. The curry brings spice to the chicken, and the ginger brings heat to the zucchini and sauce. The result is a delicious, full-flavored dish that tastes as good as it looks.
This was taken from The Washington Post, February 22, 2012

Chicken cutlets are not only a low-fat, quick-cooking option, they're also a great vehicle for big flavors: here, curry and ginger. The curry brings spice to the chicken, and the ginger brings heat to the zucchini and sauce. The result is a delicious, full-flavored dish that tastes as good as it looks.

Number of Servings: 4

Ingredients

    1 1/2 teaspoons mild curry powder
    1/4 teaspoon freshly ground black pepper
    1/4 teaspoon salt for the chicken, plus more for the vegetables
    1 pound thin-sliced chicken breast cutlets
    2 tablespoons olive oil
    1 small onion, finely chopped (3 to 4 ounces, 3/4 cup)
    2 medium cloves garlic, finely chopped
    1 1/2 pounds small zucchini, cut in half lengthwise, seedy centers removed, thinly sliced (1/4-inch or less)
    1-inch piece peeled ginger root, finely grated (2 teaspoons)
    1 cup homemade or no-salt-added chicken broth
    1/2 teaspoon sugar
    2 tablespoons cold water
    1 tablespoon cornstarch

Tips

Calories: 240
% Daily Values*
Total Fat: 9g 14
Saturated Fat: 2g 10
Cholesterol: 70mg 23
Sodium: 270mg 11
Total Carbohydrates: 11g 4
Dietary Fiber: 3g 12
Sugar: 4g
Protein: 29g


Directions

Combine the curry powder, pepper and salt in a small bowl. Lay out the chicken cutlets on a large piece of aluminum foil. Sprinkle the curry mixture over the cutlets, turning the cutlets so both sides are seasoned.

Heat 1 tablespoon of the oil in a large nonstick skillet or saute pan over medium-high heat. Add as many chicken cutlets to the pan as will fit comfortably. Cook for 3 to 4 minutes, until the chicken browns lightly, then turn the cutlets over and cook until the other side is lightly browned; adjust the heat so the spices do not burn. Transfer the cooked chicken to a clean plate. Repeat with remaining cutlets.

Add 1/2 tablespoon of oil to the pan. Heat for 30 seconds, then add the onions and reduce the heat to medium. Cook for 3 to 4 minutes, until the onion is soft. Add the garlic and stir for 1 minute. Add the zucchini and salt to taste. Cook, tossing occasionally, for 8 to 10 minutes, until the zucchini is soft and starting to brown. Push the vegetables to the sides of the pan. Pour the remaining 1/2 tablespoon of the oil into the center of the pan, add the ginger and cook for an additional minute. Combine with the zucchini mixture.

Add the broth and sugar; toss to combine. Return the chicken cutlets to the pan. Once the broth is bubbling at the edges, cook for 3 to 4 minutes, until the chicken is cooked through.

Whisk together the cold water and cornstarch in a small bowl, then add it to the pan, stirring to incorporate. Increase the heat to high; as soon as the broth thickens, remove from heat.

Divide the cutlets among individual plates, spoon the zucchini-ginger mixture and sauce over them, and serve.

Serving Size: 4 servings

Number of Servings: 4

Recipe submitted by SparkPeople user JAWILLIAMS99D.






Great Stories from around the Web


Rate This Recipe