Scaloppine, often made with veal, is a popular – but sometimes high-calorie Italian dish.
But with a few modifications – high-fiber whole wheat couscous, skim milk, fat-free butter flavoring, and no-salt seasoning – you can enjoy a healthy version of his popular Italian dish.
Chicken Scaloppine over Whole Wheat Couscous
1 cup uncooked whole wheat couscous
1 ½ cups water
2 teaspoons all purpose flour
1/8 teaspoon dried thyme leaves
1 cup skim milk
1 teaspoon all natural butter-flavor granules (such as Molly McButter)
¼ teaspoon fresh grated lemon peel
6 uncooked chicken breast slices (about 1 lb)
¼ teaspoon no-salt seasoning
1/8 teaspoon pepper
1 tablespoon butter
2 tablespoons chopped fresh parsley
Cook couscous in water as directed on package, omitting oil. Cover to keep warm.
In 1 quart sauce pan mix flour, thyme and milk until smooth. Cook over medium-high heat, stirring constantly until bubbly and thickened. Remove from heat. Stir in butter-flavor granules and lemon peel until well blended. Cover to keep warm.
Sprinkle both sides of chicken breast with no-salt seasoning and pepper. In 10-inch nonstick skillet, melt butter over medium-high heat. Add chicken and cook 2-3 minutes, turning once until properly done. Serve chicken slices over couscous, topped with sauce. Sprinkle chopped parsley over the top.
NUTRITIONAL INFORMATION (1 chicken breast, ½ cup couscous and 2½ tablespoons sauce): 230 calories, 3G fat, 27G carbohydrates