Lemon Chicken Scallopini with Lemon Garlic Cream Sauce Recipes

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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)
⅔ 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

*You can substitute light (or reduced fat) cooking cream with heavy cream or half and half.
**If you don’t have access to Italian dried herbs, use 1½ teaspoons dried basil and ½ teaspoon dried oregano.


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