I stole this recipe for Lemon Chicken Scallopini with Lemon Garlic Cream Sauce from cafedelights.com. The delicious sauce is what makes this recipe so tasty. Onion and garlic are cooked in a skillet before chicken stock is added. Then salt, pepper and cream are added to the skillet and cooked until thick. Next lemon juice and Italian seasoning is added to the finished sauce. Chicken seasoned with garlic powder, salt and pepper then dredged in flour are pan fried. The cooked chicken is served with the tasty lemon cream sauce. This recipe can be made ahead and warmed in the oven, so you don’t have to worry about dinner being late.

The ingredients for this recipe are: 2 boneless skinless chicken breasts, 1 tsp garlic powder, 1 tsp salt, 1 pinch cracked pepper, 1 to 2 tbsp lemon juice, 4 tbsp flour, 1 tbsp butter, 2 tsp olive oil, 1 brown onion, 2 tbsp garlic, 1 ¼ cups chicken stock, ⅔ cup light cooking cream, 1 tsp cornstarch, 2 to 3 tbsp lemon juice, 2 tsp Italian seasoning and 2 tbsp parsley

In a small bowl combine garlic powder, parsley, chicken seasoning, salt and pepper. Cut the chicken into smaller pieces, set aside.

Season the chicken with the spice, then squeeze the lemon juice over the chicken, rubbing into each piece. Add the flour to a shallow bowl and dredge the chicken in the flour shaking off the excess.

Heat the butter and oil in a skillet over medium high heat until the butter has melted and the pan is hot. Fry the chicken until golden on each side, about 4 to 5 minutes per side.

Transfer the chicken to a plate. Next add the onion and garlic to the pan and fry until the onion is translucent (about 3 minutes). Reduce the heat to low-medium, add the stock.

Season with salt and pepper and continue to cook to reduce down slightly (about 6 minutes). Then add in the cream and bring to a gently simmer for about 5 minutes until it begins to thicken.

Pour in the lemon juice, allow to simmer gently for another mixture to combine. Stir in the Italian seasoning and additional parsley.

Place the chicken in a serving dish or pan.

Then pour the sauce over the chicken.

The pan can be kept warm in the oven until ready to serve, making this recipe perfect for a crowd.

Serve the chicken pieces with sauce served on top.

If you liked this recipe for Lemon Chicken Scallopini with Lemon Garlic Cream Sauce then you can also try Quick Chicken Fricassee, Copycat Longhorn Parmesan Crusted Chicken, Lemon Chicken Breasts or Chicken Piccata.

Print

Lemon Chicken Scallopini with Lemon Garlic Cream Sauce

The delicious sauce is what makes this recipe so tasty. Onion and garlic are cooked in a skillet before chicken stock is added. Then salt, pepper and cream are added to the skillet and cooked until thick. Next lemon juice and Italian seasoning is added to the finished sauce. Chicken seasoned with garlic powder, salt and pepper then dredged in flour are pan fried. The cooked chicken is served with the tasty lemon cream sauce.

Course Entree

Prep Time 10 minutes

Cook Time 30 minutes

Servings 4 people

Ingredients

Chicken

• 2 boneless skinless chicken breasts large, halved horizontally to make 4 pieces
• 1 tsp garlic powder
• 1 tsp salt
• 1 pinch cracked pepper
• 1 to 2 tbsp lemon juice
• 4 tbsp flour

Sauce

• 1 tbsp butter
• 2 tsp olive oil
• 1 brown onion medium sized
• 2 tbsp garlic minced (6 to 8 cloves)
• 1 ¼ cups chicken stock
• ⅔ cup light cooking cream
• 1 tsp cornstarch
• 2 to 3 tbsp lemon juice
• 2 tsp Italian seasoning
• 2 tbsp parsley
• 2 lemon slices or wedges for serving

Instructions

1. Season the chicken with garlic powder, salt and pepper. Squeeze the lemon juice over the chicken, rubbing into each piece.
2. Add the flour to a shallow bowl and dredge the chicken in the flour shaking off the excess.
3. Heat the butter and oil in a skillet over medium high heat until the butter has melted and the pan is hot. Fry the chicken until golden on each side, about 4 to 5 minutes per side. Transfer to a plate.
4. Add the onion and garlic to the pan and fry until the onion is translucent (about 3 minutes). Reduce the heat to low-medium, add the stock. Season with salt and pepper and continue to cook to reduce down slightly (about 6 minutes). Add in the cream and bring to a gently simmer for about 5 minutes until it begins to thicken.
5. If the mixture is too thin add a mixture of cornstarch and 1 tbsp water to the sauce.
6. Pour in the lemon juice, allow to simmer gently for another mixture to combine. Stir in the Italian seasoning. Add the chicken back to the pan, cover and cook with the sauce.
7. Garnish with lemon slices and parsley.

Recipe Notes

You can substitute light cooking cream with heavy cream or half-n-half.