Lemon Chicken Scallopini With Lemon Garlic Cream Sauce - Chef Fun Kitchen

Lemon Chicken Scallopini With Lemon Garlic Cream Sauce

This Artifact Weakling Dish with Yellowness Garlic Emollient Sauce combines two recipes into one: citrus flavouring weakling AND a citrus flavoring elite sauce to stay the flavours deed!

In the recipe, I've provided you with options. I reliable this direction no. without coating the fearful in flour and then I tried it with. Personally, I Like the floured version a lot author than the non-floured, due to the cushioned colour on the poultry after cookery. BUT I also realize more of my readers are doing low carb proper now…so this is a killing-two-birds-with-one-stone kinda direction.

Lemon Chicken Scallopini With Lemon Garlic Cream Sauce

Lemon Volaille Dish with Artefact Seasoner Ointment Sauce is THE net yellow direction!

Some Tips:
  • I victimised candescent or low fat cookery withdraw for this direction. You can reserve harsh take or half and half instead.
  • The flour finishing is Elective. Fastness it flour available for low carb.
  • Try this Salmon version for something diametrical!

Lemon Chicken Scallopini With Lemon Garlic Cream Sauce

For The Chicken:
  • 2 large boneless and skinless chicken breasts , halved horizontally to make 4
  • 1 teaspoon garlic powder
  • 1 teaspoon salt
  • Cracked pepper
  • Juice of half a lemon
  • 4 tablespoons flour (all purpose or tapioca) -- OPTIONAL
For The Sauce:
  • 1 tablespoon butter
  • 2 teaspoons oil
  • 1 medium-sized brown onion
  • 2 tablespoons minced garlic (or 6-8 cloves garlic, minced)
  • 1¼ cup chicken broth (stock)
  • 2/3 cup light cooking cream
  • 1 teaspoon cornstarch (cornflour) mixed with 1 tablespoon of water
  • 2-3 tablespoons lemon juice (adjust to your tastes)
  • 2 teaspoons dried Italian mixed herbs
  • 2 tablespoons fresh parsley
  • Lemon slices or wedges , to serve
  1. Season bird with garlic powder, salt and pepper. Squeeze the lemon juice of half of a lemon over every fillet, rubbing it into every fillet. (the subsequent step is optional): upload the flour to a shallow bowl and dredge every fillet within the flour; shake off excess and set aside.
  2. Warmth the butter and oil in a massive skillet or non stick pan over medium-excessive warmth till butter has melted and pan is warm. Fry the chook until golden on each facet, cooked thru and no longer pink (approximately 4-5 mins per side, depending on the thickness of your chicken). transfer onto a warm plate.
  3. Upload the onion and garlic to the pan and fry until onion is translucent (approximately 3 mins). lessen warmth to low-medium warmth, upload the broth. Season with salt and pepper, and maintain to cook to reduce down barely (approximately 6 mins). add within the cream and convey the sauce to a gentle simmer for approximately five mins till it starts to thicken. (If the sauce is just too runny to your liking, add the cornstarch/water combination into the centre of the pan and mix thru rapid to combine into the sauce. it's going to start to thicken without delay).
  4. Pour within the lemon juice, permit to simmer lightly for a further minute to mix. Stir inside the Italian herbs. add the hen back into the pan, cowl with the sauce and serve over rice, pasta, steamed veggies or zucchini noodles. Garnish with lemon slices or wedges and parsley.

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