Creamy lemon chicken scaloppine, grandma’s recipe. Butter-free lemon chicken scaloppine, creamy, easy, quick and very tender are a Second Course, quick and tasty, perfect if you’re looking for quick and tasty chicken breast recipes or summer chicken breast recipes.
Tired of the usual dried-out chicken breast that tastes like cardboard? I have the solution for cooking a skillet chicken breast that stays moist and very tender! Today we’ll prepare together the recipe for creamy lemon chicken scaloppine, a cheap and quick second course, very flavorful and appetizing, especially if you love lemon and its aroma.
Prepared this way, the chicken stays moist and very soft, making it a perfect dish for adults and suitable for children too.
Ready? Let’s run to the kitchen — our creamy lemon chicken is waiting and if you want other tasty recipes to cook chicken in a skillet, I recommend checking the Milk-Braised Chicken Breast recipe and the Creamy Chicken Breast with Mushrooms recipe.
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- Difficulty: Very easy
- Cost: Very inexpensive
- Preparation time: 3 Minutes
- Cooking time: 15 Minutes
- Portions: 2 People
- Cuisine: Italian
Ingredients to make lemon chicken scaloppine
- 1.1 lbs Chicken breast
- 1 glass (about 8 fl oz) Water
- 3 tbsp Lemon juice
- to taste Salt
- to taste Extra virgin olive oil
- to taste Lemon zest (organic)
- to taste 00 flour
- 1 tbsp Honey
- to taste Peppercorns (pink or mixed)
- 1 pinch Garlic
Tools
- 1 skillet
- 1 plate
How to cook lemon chicken scaloppine
Buy chicken scaloppine that are not too thin.
Dredge them in flour on both sides, heat a non-stick skillet with a drizzle of oil and a pinch of garlic — I prefer garlic powder, which is always ready in the pantry.
Place the chicken slices in the skillet and brown on both sides, then season with salt.
Add the lemon juice and the water, let the sauce reduce a little and add the honey, which will remove the sharpness and give a pleasant sweet-and-sour note.
Turn the slices and finish cooking with a generous grating of lemon zest and a sprinkle of pink pepper or mixed pepper.
Let cool slightly, garnish with chopped parsley, pink pepper berries and the creamy cooking jus.
Notes
The amount of lemon should be adjusted to your taste. If the lemons are very juicy, two lemons might be too much; add the lemon juice in two stages and taste as you go to determine whether you prefer a more or less intense lemon flavor.
