Lemon Chicken Scallopini with Lemon Garlic Cream Sauce

Ingredients

• Chicken breast

  Broilers or fryers, meat and skin, raw

  200g

• Garlic powder

  Spices

  1 tsp or 3g

• Salt

  Table

  1 tsp or 6g

• Pepper

  Spices, black

  1 dash or 0.1g

• Lemons

  Raw, with peel

  1 fruit without seeds or 108g

• Wheat flour

  Whole-grain

  4 tbsp or 30g

• Butter

  Unsalted

  1 tbsp or 14g

• Oil

  Submarine Sandwich - Wegmans

  ⅔ tbsp or 9g

• Onions

  Raw

  1 medium or 110g

• Garlic Cloves, with Herbs

  Roland

  2 tablespoon or 17g

• Chicken broth

  Soup, canned, ready-to-serve

  2 ¾ cup or 660g

• Light cream

  Fluid. Coffee cream or table cream

  ⅔ cup or 160g

• Cornstarch

  1 tsp or 3g

• Lemon juice

  Raw

  200g

• Olive Garden Italian Seasoning

  Badia

  100g

• Parsley

  Raw

  2 tbsp or 8g

• Lemons

  Raw, without peel

  1 slice (1/8 lemon) or 7g

Directions

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.
5. Recipe by: Karina - Cafe Delites (source: https://cafedelites.com/lemon-chicken-scallopini-with-lemon-garlic-cream-sauce/)

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