#scaloppine

Comfort food della domenica 

Petto di pollo con funghi champignon alla panna

This Chicken Scaloppine in Lemon Cream Sauce is a delightful dish that combines the tanginess of lemon with the richness of cream, resulting in a flavorful and comforting meal. Perfect for a special dinner or any night of the week!

Ingredients: 4 boneless, skinless chicken breasts. Salt and black pepper to taste. 1/2 cup all-purpose flour. 2 tablespoons olive oil. 2 tablespoons butter. 1/4 cup chicken broth. 1/4 cup fresh lemon juice. 1/2 cup heavy cream. 2 tablespoons capers, drained. 2 tablespoons chopped fresh parsley.

Instructions: Press each chicken breast between two pieces of plastic wrap until it is 1/4-inch thick. Add salt and black pepper to both sides of the chicken. Coat the chicken in flour and then shake off any extra. In a big pan, heat up 1 tablespoon of butter and olive oil over medium-high heat. Before adding the chicken, make sure it's golden brown and fully cooked. This should take about 4 to 5 minutes per side. Put the chicken on a plate and cover it with foil to keep it warm. Add the chicken broth and lemon juice to the same pan, making sure to scrape up any browned bits on the bottom. Turn down the heat to medium-low and add the heavy cream and capers. Simmer for about two to three minutes, or until the sauce gets a little thicker. Add the last tablespoon of butter and stir until it melts. Put the chicken back in the pan and add the sauce on top of it. Add one more minute of cooking to heat everything through. Add chopped parsley as a garnish before serving.

Prep Time: 15 minutes

Cook Time: 20 minutes

Pork Scaloppine made with boneless, center cut pork loin that has been breaded, pan fried; then topped with a lemon cream sauce.  *This post may contain affiliate links. This recipe for Pork Scaloppine with Lemon Cream Sauce was another recipe that I first made when I started this blog in 2011. Unfortunately, it went missing when I switched over to WordPress. I didn’t even notice until I…