I must apologize to you for my absence lately. See, I used to adhere to a strict schedule of Monday/Wednesday/Friday posting and really hated to waver from it. But I must admit, I’m getting a bit burned out. I write for a magazine and each week, we send out a newsletter that is completely food-centric and mouth-watering. It leaves me fat, happy and fulfilled. And while I hate that my hobby – this space – is the thing to get pushed back a bit, it is what it is. I still love testing and sharing new recipes, snapping photos and eating all the foods I suggest. But when it comes to the writing portion, well, sometimes I just run out of things to say.
I’m sure anyone who knows me well is rolling their eyes in complete disbelief. I NEVER run out of things to say. But it’s true. Even though I love the recipes I share and eat and sample every last one of them, sometimes I just don’t feel like talking about them anymore. I just want to sit back, savor each flavorful bite then retire to my favorite comfy chair to watch cute videos of Bao Bao climbing a tree. That doesn’t mean the recipes aren’t worth talking about or sharing. They are. But sometimes, you need to skip out on something once in a while to remember how much you love it.
And so here, lemon chicken scallopini for you! This was dinner on Monday and was quickly gobbled by even the pickiest members of my household. The ones who sneer any time I mention lemon flavor? They ate seconds. See, the lemon flavor here is light. It doesn’t hit you over the head in a big way. Instead, it compliments the chicken, enhancing the flavors and giving it a freshness. Typically, I don’t bother to tell you what sides to serve, since that is all a matter of personal preference. But trust me here, you MUST serve broccoli with this one. Use it top mop up any of the spilled lemon sauce. It’s divine.
Recipe slightly adapted from Jeanette’s Healthy Living
- 2 chicken breasts, sliced into cutlets
- 3 eggs
- 1 Tbsp. milk
- 1 cup cornstarch
- 3 Tbsp. olive oil
- 2 Tbsp. butter
- 1 lemon, thinly sliced
- Juice of 1 lemon
- ½ cup white wine
- 2 cups chicken broth
- 1 to 2 Tbsp. chopped parsley
- In a bowl, whisk together eggs and milk. Spread the cornstarch onto a plate.
- Dredge the chicken cutlets through the egg mixture then coat completely in cornstarch.
- Heat olive oil in a sauce pan over medium high. Add the chicken to the pan and cook for 4 to 5 minutes per side until cooked through and golden. Remove to a plate.
- Turn the heat to medium and add the butter. Once fully melted, add the lemon slices. Cook for approximately 3 minutes per side until slightly golden. Remove to a separate plate.
- Add lemon juice and white wine to the pan. Bring to a boil and reduce by half.
- Add the chicken broth and bring to a boil then allow the mixture to reduce again, by half.
- Add the chicken back to the pan and allow it to warm through. Transfer to a plate and top with sauce. Add lemon slices on top and top with parsley.