Lemon-Cilantro Chicken Scaloppine

• 1 teaspoon olive oil
• 2 cloves garlic, peeled and minced
• 2/3 cup fat-skimmed chicken broth
• 1 teaspoon grated lemon peel
• 1 tablespoon lemon juice
• 1/4 teaspoon hot chile flakes
• 2 tablespoons chopped fresh cilantro
• Salt and pepper
• Lemon wedges

1. Keep basic chicken scaloppine warm in a 200u0b0 oven.
2. Add olive oil and garlic to hot pan used to cook chicken (don't wash) and stir over high heat until garlic is slightly limp, about 15 seconds. Add chicken broth, lemon peel, lemon juice, and chile flakes to pan; stir until mixture is boiling. Boil, stirring occasionally, until juices are slightly reduced, 1 to 1 1/2 minutes, then stir in fresh cilantro. Spoon sauce evenly over chicken. Add salt and pepper to taste, and garnish with lemon wedges.

olive oil, garlic, chicken broth, lemon juice, hot chile flakes, fresh cilantro, salt, lemon wedges

Taken from www.myrecipes.com/recipe/lemon-cilantro-chicken-scaloppine (may not work)