Recipe: Chicken Scallopini with Lemon Garlic Sauce

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! 

 

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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