Chicken Scallopini with Lemon Sauce
This chicken scallopini with lemon sauce is crispy, tender and coated in a buttery lemon-garlic sauce. It’s served over pasta for a well-rounded and flavorful meal. Fresh herbs and Parmesan finish it off with the perfect touch.
Servings: 2
Equipment
- Meat Tenderizer or Rolling Pin
- Skillet Large
- Pot Large
Ingredients
- 2 chicken breasts boneless and skinless
- 3 Cloves garlic minced
- ¾ Cup breadcrumbs gluten free
- 4 Tablespoons butter unsalted
- 1 egg
- 3 Tablespoons water
- ½ Cup chicken broth
- ⅓ Cup lemon juice
- 8 Ounces angel hair pasta gluten free
- ½ Cup flour gluten free or all purpose
- ½ Cup Parmesan cheese freshly grated
To Garnish
- 1 Tablespoon parsley freshly chopped
- 2 Slices lemon
Instructions
- Preheat your oven to 400°F, line a sheet pan with parchment paper.
- Place chicken in between 2 sheets of plastic wrap, using a meat tenderizer or rolling pin, pound chicken down to ½ inch thick. Salt and pepper each side. If the chicken is too large, cut it in half first.
- On a plate, combine salt, pepper, flour. Dip chicken breasts into flour on both sides. On a separate plate, add breadcrumbs.
- Whisk egg and water together, dip chicken into egg and then dip each side in breadcrumbs.
- In a large skillet, heat 3 tablespoons olive oil over medium-low heat. Place chicken in the pan, cook 2 or 3 minutes each side, just until brown. Wipe the pan out with a paper towel.
- Place chicken on a sheet pan and bake for 7 to 10 minutes.
- While the chicken cooks, heat 1 tablespoon butter in the same pan over medium heat. Add minced garlic and cook until fragrant. Then add the chicken broth, and the lemon juice.
- Bring to a boil over high heat, cook for 2 to 3 minutes. Add remaining butter.
- Remove from heat. Drizzle a spoonful of sauce over each chicken breast.
- Add cooked pasta to sauté pan and mix with the remaining sauce. Add parmesan cheese, chopped parsley and mix thoroughly. Season if needed.
- Garnish chicken with fresh parsley and a slice of lemon, then serve with the pasta.
Notes
Pound chicken evenly: This helps it cook quickly and stay juicy.
Preheat the pan: A hot pan ensures the breadcrumbs brown properly.
Use fresh lemon juice: Bottled juice doesn’t have the same bright flavor.
Don’t overcook: Keep an eye on the oven to prevent the chicken from drying out.
Preheat the pan: A hot pan ensures the breadcrumbs brown properly.
Use fresh lemon juice: Bottled juice doesn’t have the same bright flavor.
Don’t overcook: Keep an eye on the oven to prevent the chicken from drying out.
Nutrition
Calories: 714kcal | Carbohydrates: 66g | Protein: 71g | Fat: 19g | Saturated Fat: 7g | Trans Fat: 1g | Cholesterol: 247mg | Sodium: 1240mg | Potassium: 1199mg | Fiber: 7g | Sugar: 8g | Vitamin A: 447IU | Vitamin C: 53mg | Calcium: 477mg | Iron: 5mg
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