Chicken Scaloppini with Carrot Coulis

Hey everyone!

You may have noticed I haven’t posted a recipe in a LOOOONG time! Well that’s because I haven’t cooked in a long time, and my body did not appreciate that. My acid reflux flared up so badly I had to book an appointment with a nutritionist. I’ll give you the results of that meeting after it happens. So as a way to prep myself for the massive diet change that was about to happen, I went to the food store. I’m still in disbelief that I spent $68 on groceries that were mostly vegetables! Everything was roughly $4 or less. In fact the most expensive thing I got was asparagus weighing in at $6.44. Eating healthy is expensive, but I definitely try to do my best.

And since I now have so many goodies at my disposal, I could try a new recipe I found today in a 2003 calendar that was just laying around my office. The recipe is called Turkey Scaloppini with Carrot Coulis. I substituted the turkey with chicken breasts as I got a pack for only $3.54. I even learned what coulis means thanks to this recipe (it’s a sauce made from fruits or vegetables). I didn’t it to take so little time to make! I think I was done in about 20 or 30 minutes. So this dinner is perfect for busy people who don’t want to spend all night in the kitchen! It was so good even my step dad ate it all in one gulp when he got home from dialysis! It’s definitely filling in small amounts so don’t feel like you have to eat a lot of it. This will keep you full for the rest of the night! Perfect for lunch or dinner!

Chicken Scaloppini with Carrot Coulis


1/8 cup chopped shallots

2 cups carrots

1 teaspoon margarine

2 tablespoons almond milk

Salt and pepper or any other seasoning (I used garlic and lemon pepper for everything)


Spray medium skillet with nonstick spray. Heat over medium heat. Add shallots and sauté 1 minute, add carrots and sauté 3 minutes. If you’re having green vegetables like asparagus with your dish, you may sauté them during this time. Transfer carrot mixture to blender or food processor, pour in milk and margarine, and blend until smooth. Season with salt and pepper or any other seasoning of your choice.

Pound each slice of chicken breast to ¼” thickness. Spray large skillet with nonstick spray. Heat over medium heat. Sprinkle chicken with salt and pepper or any other seasoning of your choice. Saute until browned and cooked through, about 2-5 minutes each side.

Spoon carrot coulis onto plate, then arrange chicken breast slices atop coulis with asparagus or other green vegetable on the side for a well-balanced meal!