This classic Lemon Chicken Scallopini recipe is made with homemade Infused Garlic and Rosemary oil making this dish abundant in fresh flavour and a classy elegant flair.
If you never made a lemon chicken before, you must! The sauce is light and fresh which consists of butter, lemon juice and infused olive oil. I have had similar dishes to this, and I have forgotten how delicious this is. It is so easy and quick to make and the outcome has you wanting to make it again and again. It’s an elegant dinner to make for guests, or a quick enough meal to make for your family during a busy work week. If you are looking at adding pasta as a side dish, I would make the creamy version of this recipe by simply adding half and half cream or heavy cream.
Helpful Tips:
Chicken: when choosing chicken, I would suggest hormone and antibiotic free, or organic. It tends to be my preference for taste and environmental reasons. Look for chicken that has a pink hue, and should not be white in appearance.
Butter: adds richness and lots of flavour to the chicken.
Olive oil: a healthy fat and adds flavour as well.
Infused garlic and rosemary: I decided to makes this specifically for this dish. I wanted the sauce to accent the chicken and yet bring it to the next level. I love garlic and it’s in almost if not all the Italian dishes. The rosemary adds this peppery fresh robust flavour that I so enjoy.
Heirloom cherry tomatoes: add fresh, sweet and yet tangy flavour that marries well with the lemon and garlic.
Zucchini: is so versatile and works so well in dishes that has many flavours.
Lemon Scallopini Chicken with Infused Garlic and Rosemary
Ingredients
- 2 tbsp unsalted butter
- 2 tbsp extra virgin olive oil
- 2 chicken breasts
- 2 tsp fresh lemon juice
- 1/2 tsp sea salt
- 1/4 tsp black pepper
- 1/3 cup all-purpose flour
Sauce:
- 2 tbsp infused garlic and rosemary olive oil
- 8 Heirloom cherry tomatoes
- 1/2 zucchini, cut in quarters
- 1/4 cup chicken stock
- 1/4 cup white wine
- 2 tbsp butter
- Freshly chopped parsley, for garnishing
Infused Garlic and Rosemary
- 1/4 cup extra virgin olive oil
- 1 clove garlic, crushed
- 1 sprig fresh rosemary
Instructions
- Place each chicken breast between 2 sheets of plastic wrap and pound chicken to about ¼ inch thickness using a meat mallet or rolling pin.
- Brush each chicken breast with lemon juice and season with salt and pepper. Then dredge each in flour, coating each side.
- Heat a large skillet or cast iron pan over medium-heat and add butter and olive oil. Once butter is melted, then add chicken to pan,and cook for 3-4 minutes on each side or until chicken is done. Remove to another plate.
- Then add infused olive oil with garlic and rosemary, and saute the cherry tomatoes and zucchini. Cook for about 4-5 minutes and remove to a plate.
- Add chicken stock, and wine to pan, bring to a boil and cook for 30 seconds, stirring occasionally. Remove pan from heat and add butter.
- Serve chicken breasts with sauce and add the cherry tomatoes and zucchini.
Infused Garlic and Rosemary:
- Pour olive oil in a sauce pan and heat oil just enough to warm the oil. Add crushed garlic, and let it cook for about 2-3 minutes over medium heat.
- Remove from heat and add rosemary. Allow to cool, and rest for 30 minutes so the flavours of the garlic and rosemary are released into the oil.
- Transfer the oil into a jar or bottle, remove the garlic but leave in the rosemary.
- Refrigerate the oil for up to 2-3 weeks.
Nutrition
Begin by: placing the chicken breasts between two sheets of plastic wrap and pound down with a mallet or rounding pin to about 1/4 – 1/2 inch thickness. Try to be consistent with the thickness throughout the chicken breast. Once you remove the plastic wrap, season each chicken breast with fresh lemon juice, black pepper and salt, then dredge with flour on both sides.
Cook: in a large skillet or cast iron pan over medium heat, add butter and olive oil. Once the butter has melted and starts to sizzle, add the chicken. Cook about 3-4 minutes of each side, or until chicken is done. Remove chicken and cover. Add cherry tomatoes, cook for about 2 minutes, then add zucchini. Cook for another 2-3 minutes. Remove to a plate and keep warm. Then add chicken stock and wine, boil for about 30 seconds, stirring occasionally. Remove pan from heat and add butter. Now serve chicken breasts with sauce, cherry tomatoes and zucchini.
I served the chicken with brown rice, Heirloom cherry tomatoes and zucchini. Garnish the chicken with chopped parsley and a sprig of rosemary. Enjoy!!
