PREP TIME: 10 mins | COOK TIME: 30 mins | TOTAL TIME: 40 mins | SERVES: 4
The recipe of my dream! Juicy Lemon Chicken Scallopini with a mouthwatering garlic cream sauce. Simply amazing!
INGREDIENTS
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Chicken:
2 large boneless and skinless chicken breasts, halved horizontally to make 4
1 tsp garlic powder
1 tsp salt
Cracked pepper
Juice of half a lemon
4 tbsp flour (all-purpose or tapioca) – OPTIONAL
Sauce:
1 tbsp butter
2 tsp oil
1 medium-sized brown onion
2 tbsp minced garlic (or 6-8 cloves garlic, minced)
1¼ c. chicken broth (stock)
2/3 c. light cooking cream
1 tsp cornstarch (cornflour) mixed with 1 tbsp of water
2-3 tbsp lemon juice (adjust to your tastes)
2 tsp dried Italian mixed herbs
2 tbsp fresh parsley
Lemon slices or wedges, to serve
HOW TO MAKE LEMON CHICKEN SCALLOPINI WITH LEMON GARLIC CREAM SAUCE
Step 1: With garlic powder, salt, and pepper, season the chicken. Over each fillet, squeeze half of the lemon, rubbing it into the fillets.
Step 2: In a shallow bowl, add the flour and dredge the fillets in it, shaking the excess off. Set aside.
Step 3: In a large skillet or non-stick pan, heat the butter and oil over medium-high heat. Once the butter has melted, add the fillets and fry for about 4 to 5 minutes on each side until golden and cooked through. The cooking time depends on the thickness of the chicken. Place the cooked chicken onto a warm plate.
Step 4: To the pan, saute the onion and garlic for about 3 minutes until the onion is translucent.
Step 5: Adjust the heat to low-medium heat. Pour in the broth, season with salt and pepper, and cook for another 6 minutes until the sauce is reduced a bit.
Step 6: Add the cream to the pan and allow to gently simmer for 5 minutes until the mixture starts to thicken. To the centre of the pan, add cornstarch/water mixture if the sauce becomes too runny and quickly mix to combine.
Step 7: At this point, pour in the lemon juice. Gently simmer for a minute more. Then, stir in the Italian herbs.
Step 8: Place the chicken back to the pan and spoon over the sauce.
Step 9: Enjoy rice, pasta, steamed vegetables, or zucchini noodles. And garnish with some slices or lemon wedge and parsley.
NOTES:
In place of light or reduced-fat cooking cream, use heavy cream or half and half.
Substitute Italian dried herbs with a mix of 1 1/2 tsp dried basil and half a tsp dried oregano.
NUTRITION FACTS:
Calories: 228kcal | Carbohydrates: 14g | Protein: 14g | Fat: 12g | Saturated Fat: 6g | Cholesterol: 65mg | Sodium: 951mg | Potassium: 390mg | Fiber: 1g | Sugar: 1g | Vitamin A: 495IU | Vitamin C: 15.8mg | Calcium: 60mg | Iron: 1.4mg
Ingredients
- Chicken:
- 2 large boneless and skinless chicken breasts, halved horizontally to make 4
- 1 tsp garlic powder
- 1 tsp salt
- Cracked pepper
- Juice of half a lemon
- 4 tbsp flour (all-purpose or tapioca) - OPTIONAL
- Sauce:
- 1 tbsp butter
- 2 tsp oil
- 1 medium-sized brown onion
- 2 tbsp minced garlic (or 6-8 cloves garlic, minced)
- 1¼ c. chicken broth (stock)
- 2/3 c. light cooking cream
- 1 tsp cornstarch (cornflour) mixed with 1 tbsp of water
- 2-3 tbsp lemon juice (adjust to your tastes)
- 2 tsp dried Italian mixed herbs
- 2 tbsp fresh parsley
- Lemon slices or wedges, to serve
Instructions
Step 1: With garlic powder, salt, and pepper, season the chicken. Over each fillet, squeeze half of the lemon, rubbing it into the fillets.
Step 2: In a shallow bowl, add the flour and dredge the fillets in it, shaking the excess off. Set aside.
Step 3: In a large skillet or non-stick pan, heat the butter and oil over medium-high heat. Once the butter has melted, add the fillets and fry for about 4 to 5 minutes on each side until golden and cooked through. The cooking time depends on the thickness of the chicken. Place the cooked chicken onto a warm plate.
Step 4: To the pan, saute the onion and garlic for about 3 minutes until the onion is translucent.
Step 5: Adjust the heat to low-medium heat. Pour in the broth, season with salt and pepper, and cook for another 6 minutes until the sauce is reduced a bit.
Step 6: Add the cream to the pan and allow to gently simmer for 5 minutes until the mixture starts to thicken. To the centre of the pan, add cornstarch/water mixture if the sauce becomes too runny and quickly mix to combine.
Step 7: At this point, pour in the lemon juice. Gently simmer for a minute more. Then, stir in the Italian herbs.
Step 8: Place the chicken back to the pan and spoon over the sauce.
Step 9: Enjoy rice, pasta, steamed vegetables, or zucchini noodles. And garnish with some slices or lemon wedge and parsley.
Notes
In place of light or reduced-fat cooking cream, use heavy cream or half and half. Substitute Italian dried herbs with a mix of 1 1/2 tsp dried basil and half a tsp dried oregano.
