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4.8 from 105 votes

Lemon Chicken Scallopini with Lemon Garlic Cream Sauce

Lemon Chicken Scallopini with Lemon Garlic Cream Sauce combines two recipes into one: lemon garlic chicken AND a lemon garlic cream sauce to keep the flavours going!

Prep Time
10 mins
Cook Time
10 mins
Total Time
40 mins
Servings: 4
Calories: 298 kcal
Course: Dinner
Cuisine: Italian

Ingredients

For The Chicken:
  • 2 boneless skinless chicken breasts large, halved horizontally to make 4
  • 1 teaspoon garlic powder
  • 1 teaspoon salt
  • 1 pinch cracked pepper
  • 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 oil
  • 1 brown onion medium-sized
  • 2 tablespoons garlic minced, or 6-8 cloves garlic, minced
  • 1¼ cup chicken broth stock
  • ⅔ cup light cooking cream
  • 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 fresh parsley
  • 2 lemon slices or wedges, to serve

Instructions

    Cup of Yum
  1. 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.
  2. 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.
  3. 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).
  4. 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

  • *You can substitute light (or reduced fat) cooking cream with heavy cream or half and half.*If you don't have access to Italian dried herbs, use 1 ½ teaspoons dried basil and ½ teaspoon dried oregano.

Nutrition Information

Calories 298kcal (15%) Carbohydrates 19g (6%) Protein 16g (32%) Fat 19g (29%) Saturated Fat 10g (50%) Polyunsaturated Fat 1g Monounsaturated Fat 6g Trans Fat 0.1g Cholesterol 89mg (30%) Sodium 960mg (40%) Potassium 445mg (13%) Fiber 3g (12%) Sugar 3g (6%) Vitamin A 708IU (14%) Vitamin C 40mg (44%) Calcium 83mg (8%) Iron 2mg (11%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 298

% 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.