Chicken Scallopini In Lemon Garlic Sauce Recipe

Creamy Lemon Chicken Scallopini Gluten Free, Keto …

WebApr 17, 2018 · Instructions. Slice each chicken breast in half, making four fillets. Sprinkle the chicken breasts with salt on both sides and rub …

1. Slice each chicken breast in half, making four fillets. Sprinkle the chicken breasts with salt on both sides and rub minced garlic on them. Heat butter and olive oil in a cast iron skillet and add the chicken breasts to the pan. Cook on each side for 4 or till no longer pink inside. Remove the chicken on a plate and set aside.
2. You should have some residual fat in the pan, but if you don't, add a teaspoon of butter. Heat the butter and add the onions. Saute the onions for 2-3 minutes till translucent and add the chicken broth (or white wine if using). Let the broth simmer for a few minutes on high heat till reduced by half. Lower the heat to medium and add lemon juice and mix. Add the capers, cream and remaining salt to the pan and mix. Simmer the sauce for another minute and turn off the flame.
3. Slide the chicken back into the sauce and spoon the sauce all over the chicken. Top with chopped parsley and serve immediately.

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Easy Chicken Scallopini Valerie's Kitchen

WebJun 4, 2019 · Transfer the chicken to a platter or large rimmed serving dish and cover with foil to keep warm. Repeat with remaining butter, oil, …

1. If chicken pieces are large, cut them into smaller serving size pieces.
2. Heat 1 tablespoon each of the butter and oil in a large, heavy skillet over medium-high heat. Add as many pieces of chicken as can comfortably fit in the skillet without overcrowding. Cook for 3 to 4 minutes on each side, until golden brown and no longer pink inside, seasoning each side of the chicken with all-purpose seasoning and pepper to taste as it cooks. Transfer chicken to a platter or large rimmed serving dish and cover with foil to keep warm. Repeat with remaining butter, oil, chicken and seasoning.
3. Mix cornstarch with water in small bowl and set aside.
4. Add garlic to the skillet and cook, stirring for just a minute or two until softened and fragrant, being careful not to burn. Add the dry sherry or white wine to the skillet. Using a whisk, scrape the brown bits from the bottom of the skillet and let the sherry simmer for a minute or two. Add the broth, Dijon mustard, and lemon juice and whisk again to combine. Allow the sauce to simmer for several minutes to reduce slightly. Add the cream and simmer for another 2 to 3 minutes, stirring constantly. Add cornstarch/water slurry to skillet and stir until slightly thickened. Add chicken back to pan, spooning sauce over chicken and sprinkle with chives.

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