why make this recipe
Lemon Chicken Scallopini with Lemon Garlic Cream Sauce is a delightful dish that brings together the bright zest of lemon and the savory depth of chicken. The creamy sauce with garlic and herbs makes this meal stand out. It’s perfect for busy weeknights or special occasions. Not only is it simple to prepare, but it also impresses with its fresh flavors and elegant presentation.
how to make Lemon Chicken Scallopini with Lemon Garlic Cream Sauce
Ingredients:
- 2 boneless skinless chicken breasts, halved horizontally
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1 pinch cracked pepper
- 1 to 2 tablespoons freshly squeezed lemon juice
- 4 tablespoons all-purpose or tapioca flour (optional)
- 1 tablespoon butter
- 2 teaspoons oil
- 1 medium-sized brown onion
- 2 tablespoons minced garlic (or 6 to 8 cloves)
- 1 1/4 cups chicken broth
- 2/3 cup light cooking cream
- 1 teaspoon cornstarch mixed with 1 tablespoon of water
- 2 to 3 tablespoons lemon juice (to taste)
- 2 teaspoons dried Italian mixed herbs
- 2 tablespoons fresh parsley
- 2 lemon slices or wedges (for serving)
Directions:
- Season the chicken with garlic powder, salt, and pepper. Squeeze lemon juice over each fillet and rub it in. If you wish, dredge the chicken in flour and set aside.
- Heat the butter and oil in a skillet over medium-high heat until melted. Fry the chicken until golden and cooked through, about 4-5 minutes per side. Transfer to a warm plate.
- Add onion and garlic to the pan and fry until the onion is translucent, about 3 minutes. Reduce heat and pour in the broth; season and cook for about 6 minutes.
- Stir in the cream and let it simmer gently for about 5 minutes. If the sauce is too runny, add the cornstarch mixture to thicken it.
- Pour in the lemon juice and simmer gently for another minute. Stir in the herbs, and return the chicken to the pan, coating it in the sauce.
- Serve over rice, pasta, vegetables, or zucchini noodles, garnished with lemon slices and parsley.
how to serve Lemon Chicken Scallopini with Lemon Garlic Cream Sauce
This dish pairs wonderfully with a side of rice, pasta, or steamed vegetables. You can also serve it over zucchini noodles for a lighter option. Finish it off with a sprinkle of fresh parsley and a few lemon slices, making it a vibrant and appealing dish.
how to store Lemon Chicken Scallopini with Lemon Garlic Cream Sauce
If you have leftovers, store them in an airtight container in the refrigerator. It will last for about 3-4 days. To reheat, warm it gently on the stove or in the microwave until heated through.
tips to make Lemon Chicken Scallopini with Lemon Garlic Cream Sauce
- For extra flavor, marinate the chicken in lemon juice and herbs for a few hours before cooking.
- Adjust the amount of lemon juice in the sauce to suit your taste. You can add more for a tangier flavor.
- If you prefer a thicker sauce, let it simmer longer or add more cornstarch mixture.
variation
You can add vegetables like spinach or sun-dried tomatoes to the sauce for extra color and nutrition. For a spicy kick, consider adding red pepper flakes.
FAQs
1. Can I use chicken thighs instead of chicken breasts?
Yes, chicken thighs can be used. They will add more flavor and stay juicy during cooking.
2. Is it possible to make this dish dairy-free?
Yes, you can substitute the light cooking cream with a dairy-free alternative like coconut cream or almond milk mixed with a bit of cornstarch for thickness.
3. What can I serve with this dish?
This chicken scallopini goes well with rice, pasta, steamed vegetables, or a fresh garden salad. Enjoy it with whatever you prefer!
Lemon Chicken Scallopini with Lemon Garlic Cream Sauce
Ingredients
Method
- Season the chicken with garlic powder, salt, and pepper. Squeeze lemon juice over each fillet and rub it in. If you wish, dredge the chicken in flour and set aside.
- Heat the butter and oil in a skillet over medium-high heat until melted. Fry the chicken until golden and cooked through, about 4-5 minutes per side. Transfer to a warm plate.
- Add onion and garlic to the pan and fry until the onion is translucent, about 3 minutes. Reduce heat and pour in the broth; season and cook for about 6 minutes.
- Stir in the cream and let it simmer gently for about 5 minutes. If the sauce is too runny, add the cornstarch mixture to thicken it.
- Pour in the lemon juice and simmer gently for another minute. Stir in the herbs, and return the chicken to the pan, coating it in the sauce.
- Serve over rice, pasta, vegetables, or zucchini noodles, garnished with lemon slices and parsley.