Indian

Curry-Rubbed Chicken Scaloppine With Gingered Zucchini is for Dinner.

Curry-Rubbed Chicken Scaloppine With Gingered Zucchini takes several minutes to prepare.

Curry-Rubbed Chicken Scaloppine With Gingered Zucchini takes several minutes to cook.

Curry-Rubbed Chicken Scaloppine With Gingered Zucchini makes 4 servings.

The ingredients for Curry-Rubbed Chicken Scaloppine With Gingered Zucchini are:

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

Here is how you make Curry-Rubbed Chicken Scaloppine With Gingered Zucchini:

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 servingsNumber of Servings: 4Recipe submitted by SparkPeople user JAWILLIAMS99D.

The nutritional information for Curry-Rubbed Chicken Scaloppine With Gingered Zucchini is:

• 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

Curry-Rubbed Chicken Scaloppine With Gingered Zucchini is Indian cuisine.