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. 1Season chicken with garlic powder, salt and pepper. Squeeze the lemon juice of half a lemon over each fillet, rubbing it into each fillet. (The next step is optional): Add the flour to a shallow bowl and dredge each fillet in the flour; shake off excess and set aside.
2. 2Heat the butter and oil in a large skillet or non stick pan over medium-high heat until butter has melted and pan is hot. Fry the chicken until golden on each side, cooked through and no longer pink (about 4-5 minutes per side, depending on the thickness of your chicken). Transfer onto a warm plate.
3. 3Add the onion and garlic to the pan and fry until onion is translucent (about 3 minutes). Reduce heat to low-medium heat, add the broth. Season with salt and pepper, and continue to cook to reduce down slightly (about 6 minutes). Add in the cream and bring the sauce to a gentle simmer for about 5 minutes until it begins to thicken. (If the sauce is too runny for your liking, add the cornstarch/water mixture into the centre of the pan and mix through fast to combine into the sauce. It will begin to thicken immediately).
4. 4Pour in the lemon juice, allow to simmer gently for a further minute to combine. Stir in the Italian herbs. Add the chicken back into the pan, cover with the sauce and serve over rice, pasta, steamed vegetables or zucchini noodles. Garnish with lemon slices or wedges and parsley.