PREP TIME: 10 mins | COOK TIME: 30 mins | TOTAL TIME: 40 mins | SERVES: 4
Enjoy your favorite lemon, garlic chicken and lemon garlic cream sauce in this delightful Lemon Chicken Scallopini with Lemon Garlic Cream Sauce. It’s easy to make and ready in less than an hour. This is a delectable dinner option bursting with mouthwatering flavors!
1 tsp garlic powder
2 large boneless and skinless chicken breasts, halved horizontally to make 4
Juice of half a lemon
4 tbsp flour (all-purpose or tapioca) – OPTIONAL
1 tsp salt
2 tbsp minced garlic (or 6-8 cloves garlic, minced)
1 medium-sized brown onion
1 tbsp butter
2 tsp oil
1¼ c. chicken broth (stock)
1 tsp cornstarch (cornflour) mixed with 1 tbsp of water
2/3 c. light cooking cream
2-3 tbsp lemon juice (adjust to your tastes)
2 tsp dried Italian mixed herbs
Lemon slices or wedges, to serve
2 tbsp fresh parsley
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 the lemon juice of half of a lemon and rub it into each fillet. In a shallow bowl, place the flour and dredge each fillet, shaking the excess off (optional). Set the chicken aside.
Step 2: In a large skillet or non-stick pan, heat the butter and oil over medium-high heat. Once the butter has melted, add the chicken and sear for about 4 to 5 minutes on each side until all sides are golden and the chicken is cooked through. On a warm plate, transfer the chicken.
Step 3: To the same pan, add the onion and garlic. Saute for about 3 minutes until the onion is translucent. Then, adjust the heat to low-medium heat and pour in the broth. To taste, season with salt and pepper. Cook for another 6 minutes until the broth is slightly reduced. Next, add the cream and bring the sauce to a gentle simmer. Let it simmer for about 5 minutes or until the sauce has started to thicken. You can add the cornstarch/water mixture in the middle of the pan and mix well until blended into the sauce if the mixture is too runny to your liking.
Step 4: Add the lemon juice and let the mixture simmer for a few minutes more. Then, add the Italian herbs. Stir well. Return the chicken to the pan and spoon some of the sauce on top.
Step 5: Serve the chicken over rice, steamed veggies, pasta, or zucchini noodles. If desired, garnish with lemon slices or wedges and some parsley. Enjoy!
Instead of light or reduced-fat cooking cream, you can use heavy cream or half and half.
Use 1 1/2 tsp dried basil and half tsp dried oregano if you do not have Italian dried herbs.
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
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