LEMON CHICKEN SCALLOPINI WITH LEMON GARLIC CREAM SAUCE

Prep Time: 10 mins | Cook Time: 30 mins | Total Time: 40 Min | Yield: 4 Servings

You will surely love this awesome dish! Try it now and I promise you that it will be the best decision you ever make today! Feel free to add more ingredients if you prefer. Have a great day, friends. Enjoy!

Ingredients:

For The Chicken:

2 large boneless and skinless chicken breasts, halved horizontally to make 4

1 tsp garlic powder

1 tsp salt

Cracked pepper

Juice of half a lemon

4 tbsp flour (all-purpose or tapioca)

For The Sauce:

1 tbsp butter

2 tsp oil

1 medium-sized brown onion

2 tbsp minced garlic (or 6-8 cloves garlic, minced)

1¼ c chicken broth (stock)

⅔ c light cooking cream*

1 tsp cornstarch (cornflour) mixed with 1 tbsp of water

2-3 tbsp lemon juice (adjust to your tastes)

2 tsp dried Italian mixed herbs**

2 tbsp fresh parsley

Lemon slices or wedges, to serve

Directions:

Season with garlic powder, salt, and pepper on the chicken breasts.

Squeeze lemon juice on top of each fillet.

Coat each chicken fillet with flour. 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 melt and become hot.

Add the chicken breasts and cook each side for 5 minutes or until golden brown.

Remove the chicken breasts from the skillet onto a clean plate.

In the same skillet, add garlic and onion. Saute until aromatic and translucent.

Turn the heat down to low.

Add broth, salt, and pepper. Stir until well blended.

Add the cream and stir until well mixed.

Allow the mixture to simmer for 5 minutes or until the texture becomes thick.

Add the lemon juice and stir until well blended. Simmer for about a minute.

Add the Italian herbs and stir until well mixed.

Put the chicken breasts back to the skillet and spoon the sauce over.

Serve over rice, mixed veggies, or rice. Enjoy!

Nutrition Facts:

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