Chicken, Pasta

Lemon Chicken Scallopini + Garlic Lemon Cream Sauce

lemon chicken scallopini + garlic lemon cream sauce 2

This hot little number my friends, I just discovered this afternoon on Le Pinterest Machine. It was posted back in 2017 so how it escaped me for so long unnoticed is beyond me! I feel that I have truly been missing out and am not okay with this! Please check out the original recipe from Cafe Delites by clicking here. I scrolled through a ton of recipes there and am absolutely in awe over this lady! My new #ladycrush fo shoo.

But honestly, riddle me this… have you ever come across a pan sauce so decadent and smooth that you have the sudden urge to “taste” that extra spoonful when “adjusting the seasoning”?

While opening the hatch and pouring a ladle of the sweet sweet devil juice down your gullet might be enough for some people, we all know that I am not about that life and have to kick it up a notch or two…

In my mind, this has evolved quite rapidly into possibly wanting to rub it on my face to see if it might work as a natural exfoliant? Who knows, with a sauce of this caliber maybe it contains some secret healing properties that would erase my crows feet once and for all!

Bear with me, I am currently channeling my inner Buffalo Bill “it pours the cream sauce on its skin or it gets the hose again”…

The recipe below has been adapted to fit what I had on hand but again, please click here to get the OG from Cafe Delites!

lemon chicken scallopini + garlic lemon cream sauce 3

Ingredients

2 Large Boneless Skinless Chicken Breats; each breast halved and pounded into equal thickness

2 Lemons; one lemon halved and the second lemon thinly sliced

1 Medium Yellow Onion

6-8 Cloves Garlic; minced

2 Tsp Dried Sage

1/4 Cup Flour

1 Tbsp Butter

1 Tbsp Extra Virgin Olive Oil

1 1/2 Cup Chicken Broth

2/3 Cup Heavy Cream

Salt + Pepper

Fresh Chopped Parsley

**1 Tsp Cornstarch mixed with 1 Tbsp Water to thicken the pan sauce if needed

 

Step 1

Season chicken with salt + pepper and set aside on a plate.

Squeeze 1 half of the lemon over each filet and rub it into the meat on both sides.

Add flour to a shallow dish and season with additional salt + pepper.

Mix well to combine then dredge each fillet in the flour coating both sides well.

Shake off excess and set aside.

Step 2

Heat butter and olive oil in a large skillet over medium-high heat.

Add chicken to the hot pan and fry until golden on both sides (about 5 minutes on each side depending on thickness).

Transfer to a plate and set aside.

Step 3

Add onion and garlic to the hot pan and saute until the onions are soft and translucent (about 3 minutes).

Reduce heat to low-medium heat and add broth.

Season with more salt + pepper if needed and continue cooking until it is slightly reduced (about 6 minutes).

Add in the cream and bring the sauce to a gentle simmer for about 5 minutes until it thickens.

(If the sauce is too thin for your liking you can also add the cornstarch/water mixture to the pan mixing through quickly to combine and the sauce should thicken immediately)

Step 4

Squeeze the second half of your lemon into your pan sauce allowing to simmer gently for another minute to combine.

Stir in the sage then add the chicken breast back to the pan tossing to coat.

Scatter sliced lemon about the pan and top with fresh parsley.

**I served mine over pasta but the world is your oyster and it would be great over rice, pasta, or steamed vegetables.

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