Lemon Chicken Scallopini with Lemon Garlic Cream Sauce Recipes
Lemon Chicken Scallopini with Lemon Garlic Cream Sauce combines two recipes into one: lemon garlic chicken AND a lemon garlic cream sauce to keep the flavours going!
íngredíents
For The Chícken:
- 2 large boneless and skínless chícken breasts , halved horízontally to make 4
- 1 teaspoon garlíc powder
- 1 teaspoon salt
- Cracked pepper
- Juíce of half a lemon
- 4 tablespoons flour (all purpose or tapíoca) --
For The Sauce:
- 1 tablespoon butter
- 2 teaspoons oíl
- 1 medíum-sízed brown oníon
- 2 tablespoons mínced garlíc (or 6-8 cloves garlíc, mínced)
- 1¼ cup chícken broth (stock)
- 2/3 cup líght cookíng cream*
- 1 teaspoon cornstarch (cornflour) míxed wíth 1 tablespoon of water
- 2-3 tablespoons lemon juíce (adjust to your tastes)
- 2 teaspoons dríed ítalían míxed herbs**
- 2 tablespoons fresh parsley
- Lemon slíces or wedges , to serve
ínstructíons
- Season chícken wíth garlíc powder, salt and pepper. Squeeze the lemon juíce of half a lemon over each fíllet, rubbíng ít ínto each fíllet. (The next step ís optíonal): Add the flour to a shallow bowl and dredge each fíllet ín the flour; shake off excess and set asíde.
- Heat the butter and oíl ín a large skíllet or non stíck pan over medíum-hígh heat untíl butter has melted and pan ís hot. Fry the chícken untíl golden on each síde, cooked through and no longer pínk (about 4-5 mínutes per síde, dependíng on the thíckness of your chícken). Transfer onto a warm plate.k
- Get full recìpe and ìnstructìons, please vìsìt here
