Lemon Chicken Scallopini

Chicken Scallopini is one of the many favorites that I have in my To Do Over list. My overall favorite is this one that I sorta made up and sorta followed a recipe. 

I didn't do anything different with this recipe. Followed it to the letter. One thing that baffles me all the time is adding half and half at the end. It curdles almost every time. The acid of the lemon causes this. Most recipes have you add it off the heat, but it still doesn't matter. It curdled on me this time, but it did eventually work itself out. Not the prettiest, but meh.

I'm not sure I'd make this recipe again. I was sad I didn't make it with pasta. But as I'm trying to eat less carbs pasta really isn't an option. I know. I know. There's rice on that plate, but I learned a new thing about rice. If you eat leftover rice it becomes a resistant carb.

"Resistant starch is a type of fiber that is naturally present in many types of plant foods, such as whole grains, beans, nuts, seeds, green bananas and plantains. But it can also be increased in other foods that mainly contain regular starch, like rice, pasta and potatoes, after they are cooked and then cooled."

Lemon Chicken Scallopini

Recipe from Thesuburbansoapbox.com

Serves 4

• 2 boneless skinless chicken breasts, sliced in half lengthwise
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp fresh ground pepper
• 1 cup all purpose flour
• 1 tsp kosher salt
• 2 tbsp olive oil
• 1 cup finely diced onion
• 2 garlic cloves minced
• 1 tbsp lemon zest
• 1/4 cup dry white wine
• 1 1/2 cups chicken stock
• 2 tbsp lemon juice
• 1 tbsp butter
• 2/3 cup half and half, or heavy cream

Whisk together the flour, garlic powder, onion powder, salt and pepper.

Dredge the chicken in the flour mixture to coat on all sides. Set aside.

Heat 1 tablespoon olive oil in a skillet over medium heat until shimmering. Add the chicken to the skillet and cook for 4-5 minutes or until golden brown. Flip the chicken over and cook for an additional 3-4 minutes or until golden. Transfer to a plate and keep warm.

Add the remaining oil to the skillet and stir in the onions. Cook the onions for 4-5 minutes or until softened and beginning to caramelize. Stir in the garlic and lemon zest. Cook for an additional minute.

Stir in the wine and deglaze the pan by scraping up the brown bits with a wooden spoon. Continue cooking until the wine reduces by half, approximately 2-3 minutes.

Add the chicken stock, lemon juice and butter. Bring the mixture to a boil and reduce the heat to low.

Stir in the half and half. Return the chicken to the pan and cook for an additional 5-10 minutes or until cooked through.

Serve the chicken with the sauce over pasta or rice, if desired.