Lemon Chicken Scallopini with Lemon Garlic Cream Sauce

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  Chicken Breast, Boneless Skinless

  Boneless skinless. Buy in bulk and freeze — Costco rotisserie packs work too.

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  Garlic powder(5g)
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  1 teaspoon salt
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  1 pinch cracked pepper
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  Lemon Juice, Fresh(30g)
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  Flour, All-Purpose, White(60g)
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  Butter(15g)
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  Vegetable oil(10g)
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  Yellow Onion
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  Garlic(30g)
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  Low Sodium Chicken Broth(300g)
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  Cream, Heavy Whipping(160g)
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  Cornstarch(5g)
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  Lemon Juice, Fresh(45g)
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  Italian seasoning(10g)
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  Parsley, Fresh(30g)
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  2 Lemon Slices (Or Wedges, To Serve)

Instructions

1. 1Pat the chicken breast dry with paper towels. Season both sides generously with garlic powder, salt, and pepper. Squeeze fresh lemon juice over each piece and rub to coat evenly. Place the flour in a shallow bowl and dredge each chicken piece, shaking off excess flour; set aside on a plate.
2. 2Heat the butter and vegetable oil in a large skillet over medium-high heat for 1–2 minutes until the butter is melted and the pan is hot. Working in batches if needed to avoid crowding, add the chicken and cook 4–5 minutes per side until golden brown and the internal temperature reaches 165°F with no pink remaining. Transfer the cooked chicken to a clean plate.
3. 3Add the diced onion and minced fresh garlic to the same skillet and cook over medium heat for 3 minutes, stirring occasionally, until the onion becomes translucent.
4. 4Pour in the chicken broth and reduce heat to medium-low. Season with salt and pepper, then simmer for 6 minutes, allowing the liquid to reduce slightly.
5. 5Stir in the heavy cream and bring to a gentle simmer over medium heat for 5 minutes until the sauce begins to thicken. If the sauce is too thin, mix the cornstarch with 1 tablespoon cold water, pour into the center of the pan, and stir vigorously until thickened (about 1 minute).
6. 6Add the fresh lemon juice and Italian seasoning, then simmer gently for 1 minute to combine flavors. Return the chicken to the pan and coat thoroughly with sauce.
7. 7Divide the chicken and sauce evenly into 4 airtight containers while hot. Allow to cool to room temperature before sealing and refrigerating.
8. 8Serve each portion over rice, pasta, steamed vegetables, or zucchini noodles, and garnish with fresh parsley and lemon wedges.