Curry-Rubbed Chicken Scaloppine With Gingered Zucchini
- Number of Servings: 4
Ingredients
1 1/2 teaspoons mild curry powder1/4 teaspoon freshly ground black pepper1/4 teaspoon salt for the chicken, plus more for the vegetables1 pound thin-sliced chicken breast cutlets2 tablespoons olive oil1 small onion, finely chopped (3 to 4 ounces, 3/4 cup)2 medium cloves garlic, finely chopped1 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 broth1/2 teaspoon sugar2 tablespoons cold water1 tablespoon cornstarch
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.
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.
Nutritional Info 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
Member Reviews