Lemon Chicken Scallopini with Lemon Garlic Cream Sauce
User Reviews
4.8
Lemon Chicken Scallopini with Lemon Garlic Cream Sauce
Description
Lemon Chicken Scallopini is prepared by seasoning thinly sliced, boneless skinless chicken breasts with garlic powder, salt, pepper, and fresh lemon juice. After optional dredging in flour, the chicken is pan-fried in butter and oil until golden and cooked through. The sauce is made by sautéing brown onion and minced garlic in the same pan, then simmering chicken broth to reduce slightly. Cooking cream is added to create a gentle, thickened base, finished with lemon juice adjusted to taste for brightness and Italian herbs to infuse the sauce with aromatic flavor. Fresh parsley adds a fresh herbal note.
The result is tender chicken with a smooth, creamy sauce enlivened by garlic and lemon. The sauce coats the chicken nicely without overpowering it. This dish is suitable for serving over pasta, rice, or alongside vegetables, complementing the acidity and richness of the sauce.
Adjust the amount of lemon juice to preference for the desired tartness. Light cooking cream can be substituted with heavier cream or half-and-half depending on richness preference. Dredging chicken in flour is optional but helps create a slight crust and thickens the sauce slightly.
Ingredients
For The Chicken:
- 2 chicken breast large, halved horizontally to make 4, boneless skinless
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1 pinch black pepper cracked
- 1-2 tablespoons lemon juice freshly squeezed, juice of half a lemon
- 4 tablespoons flour all purpose or tapioca - optional
For The Sauce:
- 1 tablespoon butter
- 2 teaspoons neutral cooking oil generic cooking oil
- 1 brown onion medium-sized
- 2 tablespoons garlic minced, or 6-8 cloves garlic, minced
- 1¼ cup chicken broth stock
- ⅔ cup cooking cream light
- 1 teaspoon cornstarch cornflour mixed with 1 tablespoon of water
- 2-3 tablespoons lemon juice (adjust to your tastes)
- 2 teaspoons dried Italian mixed herbs
- 2 tablespoons parsley fresh
- 2 lemon or wedges, to serve, slices
Instructions
- Season chicken with garlic powder, salt and pepper. Squeeze the lemon juice of half a lemon over each fillet, rubbing it into each fillet. (The next step is optional): Add the flour to a shallow bowl and dredge each fillet in the flour; shake off excess and set aside.
- Heat the butter and oil in a large skillet or non stick pan over medium-high heat until butter has melted and pan is hot. Fry the chicken until golden on each side, cooked through and no longer pink (about 4-5 minutes per side, depending on the thickness of your chicken). Transfer onto a warm plate.
- Add the onion and garlic to the pan and fry until onion is translucent (about 3 minutes). Reduce heat to low-medium heat, add the broth. Season with salt and pepper, and continue to cook to reduce down slightly (about 6 minutes). Add in the cream and bring the sauce to a gentle simmer for about 5 minutes until it begins to thicken. (If the sauce is too runny for your liking, add the cornstarch/water mixture into the centre of the pan and mix through fast to combine into the sauce. It will begin to thicken immediately).
- Pour in the lemon juice, allow to simmer gently for a further minute to combine. Stir in the Italian herbs. Add the chicken back into the pan, cover with the sauce and serve over rice, pasta, steamed vegetables or zucchini noodles. Garnish with lemon slices or wedges and parsley.
Notes
- Light cooking cream can be replaced with heavy cream or half-and-half based on desired richness.
- If Italian mixed herbs are unavailable, combine 1½ teaspoons dried basil with ½ teaspoon dried oregano for similar flavor.
- Adjust lemon juice in the sauce to achieve the preferred balance of brightness and acidity.
- Optionally dredge chicken in flour to enhance browning and help thicken the sauce.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 298 kcal
% Daily Value*
| Calories | 298kcal | 15% |
| Carbohydrates | 19g | 6% |
| Protein | 16g | 32% |
| Fat | 19g | 29% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 89mg | 30% |
| Sodium | 960mg | 40% |
| Potassium | 445mg | 9% |
| Fiber | 3g | 12% |
| Sugar | 3g | 6% |
| Vitamin A | 708IU | 14% |
| Vitamin C | 40mg | 44% |
| Calcium | 83mg | 8% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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