Yes! Let’s start this recipe section off right with a great chicken dish.
I love quick, easy, healthy dinners, especially during weeknights. With busy schedules and many of us trying to get back into a functional routine, dinner can slip our minds. Let’s be honest who even remembers to eat let alone cook? I recently came across this recipe from Delish.com and AllRecipes.com. Each variation had elements I knew would be quite difficult for me to accomplish on a hectic weekday. So with a little quick thinking & slight variation, I came up with this dinner recipe!
I serve this entre with roasted zucchini and potatoes. I use my air fryer on days I want dinner done a little quicker. Or just serve with salad, yum lol.
Feel free to adjust the serving size to meet your family’s needs.
During this unsettling time, we’re just cooking for 2, which seems weird. I’m feeling a lot better, just a quick update for those who know I’m recovering from a Covid-19 diagnosis. On the bright side, I am back in the kitchen & I’m loving every moment!
Be happy, be healthy & be thankful. Let’s get into this recipe!
| Servings | 4 |
| Prep Time | 10 mins |
| Cook Time | 30-40 mins |
Chicken Scallopini:
Ingredients:
For the chicken:
- 1 pound boneless skinless chicken breasts
- 1/2 cup all-purpose flour
- 1 1/2 teaspoons salt
- 1 1/2 teaspoons garlic powder
- 1 1/2 teaspoons celery salt
- 1 1/2 teaspoons onion powder
- 1/2 teaspoon pepper
- 2 tablespoons extra virgin olive oil
For the sauce:
- 1 tablespoon extra virgin olive oil
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 2 teaspoons minced garlic
- 1/4 cup white wine
- 1 cup chicken broth or stock
- 1/4 cup sour cream
- 1 tablespoon lemon juice
- salt and pepper to taste
- 2 tablespoons chopped scallions
- lemon wedges for garnish (optional)
Instructions:
For the chicken:
- Clean chicken, I like to do a quick salt bath. But please clean your chicken.
- Cut each chicken breast in half lengthwise. If your chicken breasts are labeled thin cut, you can skip this step.
- Place each chicken piece in between two pieces of plastic wrap or a ziplock bag. Use the flat end of a meat mallet or rolling pin to pound the chicken to 1/2 inch thick.
- Season chicken with garlic powder, onion powder, salt, and pepper.
- In a small bowl, mix the flour, salt, and pepper.
- Dredge each chicken piece in the flour mixture.
- Heat the olive oil in a large pan over medium-high heat. Add the chicken in a single layer. Cook for 4-5 minutes per side or until golden brown and cooked through.
- Remove the chicken from the pan and cover to keep warm. Clean the pan to use to make the sauce.
For the sauce:
- Heat extra virgin olive oil in the pan over medium heat.
- Add scallions and minced garlic, let cook down.
- Add the flour and whisk for 1 minute.
- Pour in the wine and bring to a simmer. Cook for 2-3 minutes or until the wine has reduced by half, whisking occasionally.
- Stir in the chicken broth and sour cream. Cook for 3-4 minutes or until the sauce has just thickened, Turn the heat to low.
- Stir in the lemon juice, and salt and pepper.
- Return the chicken to the pan.
- Spoon sauce over chicken, sprinkle scallions on top.
- Serve with lemon wedges.
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