Lemon Chicken Scallopini Recipe

Chicken Scaloppine With Lemon Glaze (Low Fat and …

WebMar 6, 2011 · Heat the olive oil in a skillet over medium heat. Add in the chicken and cook for about 5 minutes on each side, or until it is no …

1. In a small bowl or shallow dish whisk together mustard and eggs; set aside.
2. Combine the dry bread crumbs with poultry seasoning, garlic powder and seasoning salt; spread on a piece of waxed paper.
3. Dip the breasts firstly in egg/mustard mixture (shake off any excess egg) then coat well with the crumb mixture, pressing downs with hands to adhear the crumbs to the breast.
4. Heat the olive oil in a skillet over medium heat.

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Lemon Chicken Scallopini with Lemon Garlic Cream …

WebApr 19, 2023 · Transfer onto a warm plate. Add the onion and garlic to the pan and fry until onion is translucent (about 3 minutes). Reduce heat to …

Rating: 4.7/5(34)
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.

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