Prep Time: 10 mins | Cook Time: 30 mins | Total Time: 40 mins | Yield: 4 Servings
All you need for this recipe are these basic ingredients that I know you already have! Try this recipe now! Just a tip, make sure not to overcook the chicken for the best result. Enjoy!
INGREDIENTS :
For The Chicken:
- Juice half a lemon
- 4 tbsp flour (all-purpose or tapioca)
- 2 large boneless and skinless chicken breasts, halved horizontally to make 4
- Cracked pepper
- 1 tsp garlic powder
- 1 tsp salt
For The Sauce:
- 2 tsp oil
- 2/3 c light cooking cream
- 1 tsp cornstarch (corn flour) mixed with 1 tbsp of water
- 2-3 tbsp lemon juice (adjust to your tastes)
- 2 tbsp minced garlic (or 6-8 cloves garlic, minced)
- 1 tbsp butter
- 2 tbsp fresh parsley
- Lemon slices or wedges, to serve
- 2 tsp dried Italian mixed herbs
- 1¼ c chicken broth (stock)
DIRECTIONS :
- Sprinkle pepper, garlic powder, and salt over the chicken breasts. Toss until coated.
- Squeeze lemon juice on top of each fillet.
- Sprinkle flour over the chicken pieces, then toss until well coated. Shake off any excess.
- 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 chicken breasts, then cook each side for 5 minutes or until they turn golden brown.
- Move the chicken pieces onto a clean plate.
- In the empty skillet, add garlic and onion. Sauté until aromatic and soft.
- Turn the heat down to low, then add broth, salt, and pepper. Stir until well blended. Make sure to scrape the bottom of the skillet to get the browned bits.
- Add the cream and stir until well blended.
- Allow the mixture to simmer for 5 minutes or until the texture of the sauce becomes thick.
- Add the lemon juice and stir until well blended. Simmer for a minute.
- Add the Italian herbs and stir until well blended.
- Put the chicken breasts back into the skillet, then spoon the delicious sauce over.
- Serve right away 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
LEMON CHICKEN SCALLOPINI WITH LEMON GARLIC CREAM SAUCE
Yield:
4
Prep Time:
10 minutes
Cook Time:
30 minutes
Total Time:
40 minutes
Ingredients
- For The Chicken:
- Juice half a lemon
- 4 tbsp flour (all-purpose or tapioca)
- 2 large boneless and skinless chicken breasts, halved horizontally to make 4
- Cracked pepper
- 1 tsp garlic powder
- 1 tsp salt
- For The Sauce:
- 2 tsp oil
- 2/3 c light cooking cream
- 1 tsp cornstarch (corn flour) mixed with 1 tbsp of water
- 2-3 tbsp lemon juice (adjust to your tastes)
- 2 tbsp minced garlic (or 6-8 cloves garlic, minced)
- 1 tbsp butter
- 2 tbsp fresh parsley
- Lemon slices or wedges, to serve
- 2 tsp dried Italian mixed herbs
- 1¼ c chicken broth (stock)
Instructions
- Sprinkle pepper, garlic powder, and salt over the chicken breasts. Toss until coated.
- Squeeze lemon juice on top of each fillet.
- Sprinkle flour over the chicken pieces, then toss until well coated. Shake off any excess.
- 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 chicken breasts, then cook each side for 5 minutes or until they turn golden brown.
- Move the chicken pieces onto a clean plate.
- In the empty skillet, add garlic and onion. Sauté until aromatic and soft.
- Turn the heat down to low, then add broth, salt, and pepper. Stir until well blended. Make sure to scrape the bottom of the skillet to get the browned bits.
- Add the cream and stir until well blended.
- Allow the mixture to simmer for 5 minutes or until the texture of the sauce becomes thick.
- Add the lemon juice and stir until well blended. Simmer for a minute.
- Add the Italian herbs and stir until well blended.
- Put the chicken breasts back into the skillet, then spoon the delicious sauce over.
- Serve right away over mixed veggies or rice. Enjoy!