Prep Time: 10 mins | Cook Time: 30 mins | Total Time: 40 mins | Yield: 4 Servings
You are so in for a treat! This Lemon Chicken Scallopini with Lemon Garlic Cream Sauce never fails to make our every meal complete! The rich and creamy sauce is paired perfectly well with the chicken. Ready in just 40 minutes. Enjoy!
Ingredients:
For The Chicken:
1 tsp salt
1 tsp garlic powder
Juice half a lemon
4 tbsp flour (all-purpose or tapioca)
Cracked pepper
2 large boneless and skinless chicken breasts, halved horizontally to make 4
For The Sauce:
1 tbsp butter
2 tbsp fresh parsley
2-3 tbsp lemon juice (adjust to your tastes)
2 tsp oil
2 tsp dried Italian mixed herbs
2/3 c light cooking cream
Lemon slices or wedges, to serve
1¼ c chicken broth (stock)
1 tsp cornstarch (corn flour) mixed with 1 tbsp of water
2 tbsp minced garlic (or 6-8 cloves garlic, minced)
Directions:
Sprinkle garlic powder, pepper, and salt over the chicken breasts. Rub each until fully coated.
Squeeze half the lemon juice on top of each fillet.
Sprinkle flour over the chicken pieces, then toss them again until fully coated. Remove any excess by shaking them.
Place a large skillet on the stove and turn the heat to medium-high. Add butter and oil, then allow them to become hot.
Add the coated chicken breasts into the hot skillet, then cook each side for about 5 minutes or until they turn golden brown.
Place them onto a clean plate.
In the same empty skillet, add garlic and onion. Sauté for a few minutes until aromatic and soft.
Turn the heat down to low, then add broth, salt, and pepper. Stir everything until well blended. Deglaze the skillet by scraping the bottom to get the browned bits. Stir in the cream and simmer everything for about 5 minutes until thick.
Stir in lemon juice and Italian herbs, then simmer for one minute.
Put the chicken breasts back into the skillet, then toss until fully coated with the sauce. Remove the skillet from the heat.
Serve over mixed veggies or rice. Enjoy!
Nutrition Facts:
Calories: 228 kcal | 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
- For The Chicken:
- 1 tsp salt
- 1 tsp garlic powder
- Juice half a lemon
- 4 tbsp flour (all-purpose or tapioca)
- Cracked pepper
- 2 large boneless and skinless chicken breasts, halved horizontally to make 4
- For The Sauce:
- 1 tbsp butter
- 2 tbsp fresh parsley
- 2-3 tbsp lemon juice (adjust to your tastes)
- 2 tsp oil
- 2 tsp dried Italian mixed herbs
- 2/3 c light cooking cream
- Lemon slices or wedges, to serve
- 1¼ c chicken broth (stock)
- 1 tsp cornstarch (corn flour) mixed with 1 tbsp of water
- 2 tbsp minced garlic (or 6-8 cloves garlic, minced)
Instructions
Sprinkle garlic powder, pepper, and salt over the chicken breasts. Rub each until fully coated.
Squeeze half the lemon juice on top of each fillet.
Sprinkle flour over the chicken pieces, then toss them again until fully coated. Remove any excess by shaking them.
Place a large skillet on the stove and turn the heat to medium-high. Add butter and oil, then allow them to become hot.
Add the coated chicken breasts into the hot skillet, then cook each side for about 5 minutes or until they turn golden brown.
Place them onto a clean plate.
In the same empty skillet, add garlic and onion. Sauté for a few minutes until aromatic and soft.
Turn the heat down to low, then add broth, salt, and pepper. Stir everything until well blended. Deglaze the skillet by scraping the bottom to get the browned bits. Stir in the cream and simmer everything for about 5 minutes until thick.
Stir in lemon juice and Italian herbs, then simmer for one minute.
Put the chicken breasts back into the skillet, then toss until fully coated with the sauce. Remove the skillet from the heat.
Serve over mixed veggies or rice. Enjoy!
Notes
Sprinkle garlic powder, pepper, and salt over the chicken breasts. Rub each until fully coated. Squeeze half the lemon juice on top of each fillet. Sprinkle flour over the chicken pieces, then toss them again until fully coated. Remove any excess by shaking them. Place a large skillet on the stove and turn the heat to medium-high. Add butter and oil, then allow them to become hot. Add the coated chicken breasts into the hot skillet, then cook each side for about 5 minutes or until they turn golden brown. Place them onto a clean plate. In the same empty skillet, add garlic and onion. Sauté for a few minutes until aromatic and soft. Turn the heat down to low, then add broth, salt, and pepper. Stir everything until well blended. Deglaze the skillet by scraping the bottom to get the browned bits. Stir in the cream and simmer everything for about 5 minutes until thick. Stir in lemon juice and Italian herbs, then simmer for one minute. Put the chicken breasts back into the skillet, then toss until fully coated with the sauce. Remove the skillet from the heat. Serve over mixed veggies or rice. Enjoy!
