Creamy Lemon Chicken Scallopini is a super quick recipe that takes less than 30 minutes to put on the table and has a delicious lemon sauce that you’ll want to drink straight from the pan! Studded with capers, this dish looks fantastic and tastes great. Its gluten free, and keto friendly.
- 2 Chicken Breasts, approx 500 grams 1 lb. (See Note 1)
- 2 Garlic Cloves, minced
- 1 tablespoon Butter
- 1 tablespoon Olive Oil
- 1/4 cup finely chopped Onions
- 1/2 cup Chicken Broth (or White Wine)
- Juice of 1 1/2 Lemons (or 1 Lime)
- 3 tablespoons Capers
- 1 teaspoon Salt
- 1/4 cup Cooking Cream
- Chopped Parsley for topping
Cook Chicken: Slice each chicken breast in half, making four fillets. Sprinkle the chicken breasts with salt on both sides and rub minced garlic on them. Heat butter and olive oil in a cast iron skillet and add the chicken breasts to the pan. Cook on each side for 4 or till no longer pink inside. Remove the chicken on a plate and set aside.
Sauce: You should have some residual fat in the pan, but if you don’t, add a teaspoon of butter. Heat the butter and add the onions. Saute the onions for 2-3 minutes till translucent and add the chicken broth (or white wine if using). Let the broth simmer for a few minutes on high heat till reduced by half. Lower the heat to medium and add lemon juice and mix. Add the capers, cream and remaining salt to the pan and mix. Simmer the sauce for another minute and turn off the flame.
Finish Cooking: Slide the chicken back into the sauce and spoon the sauce all over the chicken. Top with chopped parsley and serve immediately.
Note 1: I’ve realised that chicken breasts in the U.S. are humongous which is why 2 breasts for four of us were enough. However, if you are in India, I recommend using 4 chicken breasts instead of two.