Lemon Chicken Scallopini with Lemon Garlic Cream Sauce

Lemon Chicken Scallopini with Lemon Garlic Cream Sauce combines two recipes into one: lemon garlic chicken AND a lemon garlic cream sauce to keep the flavours going!

Ingredients

For The Chicken:

2 large boneless and skinless chicken breasts , halved horizontally to make 4
1 teaspoon garlic powder
1 teaspoon salt
Cracked pepper
Juice of half a lemon
4 tablespoons flour (all purpose or tapioca)

For The Sauce:

1 tablespoon butter
2 teaspoons oil
1 medium-sized brown onion
2 tablespoons minced garlic (or 6-8 cloves garlic, minced)
1¼ cup chicken broth (stock)
2/3 cup light cooking cream*
1 teaspoon cornstarch (cornflour) mixed with 1 tablespoon of water
2-3 tablespoons lemon juice (adjust to your tastes)
2 teaspoons dried Italian mixed herbs**
2 tablespoons fresh parsley
Lemon slices or wedges , to serve

Instructions:

Season chicken with garlic powder, salt and pepper. Squeeze the lemon juice of half a lemon over each fillet, rubbing it into each fillet. (The next step is optional): Add the flour to a shallow bowl and dredge each fillet in the flour; shake off excess and set aside.
Heat the butter and oil in a large skillet or non stick pan over medium-high heat until butter has melted and pan is hot. Fry the chicken until golden on each side, cooked through and no longer pink (about 4-5 minutes per side, depending on the thickness of your chicken). Transfer onto a warm plate.

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