Saturday, May 25, 2013

Chicken Scallopini

I've been in a rut lately. Not sure if it has to do with the warmer weather, but I just haven't been feeling like cooking. Earlier this week the temperatures started to drop and I figured the kids deserved more than leftovers, or breakfast for dinner. So, I pulled out one of my vintage 1970 Betty Crocker Cookbooks. I knew I had chicken breast in the freezer, so I flipped to the poultry section. This recipe caught my eye, because it was the only recipe that used chicken breast. The original recipe uses pre cooked chicken breast, but I didn't want to go that route, so I started from scratch. I added a few extra seasonings to the flour and finished cooking the chicken in the oven. Once the chicken was cooked, I removed it from the skillet to rest and reduced the sauce a bit.

I served this with some cooked brown rice and roast asparagus. The kids really loved it, because of the lemony flavour. One surefire way of making sure the kids will enjoy something? Make is lemony, LOL. The chicken was tender and juicy, the sauce tart and rich. It was phenomenal drizzled over the rice and chicken. I was planning on cutting my chicken breast in half, so they'd be thinner, but I forgot. The recipe worked well regardless.

Chicken Scallopini
printable version

4 boneless skinless chicken breast
1/2 C flour
1 tsp lemon pepper
1/4 tsp garlic powder
1/2 tsp Pampered Chef Three Onion Rub (or onion powder)
1/4 tsp paprika
fresh cracked pepper
1/2 tsp coarse sea salt
2 Tbs olive oil
1 Tbs butter
2 C water
1 chicken bouillon cube
juice of 1 lemon
4 thin lemon slices

Preheat oven to 350 degrees.

Heat oil and butter in a large, oven safe, non stick skillet, over medium high heat. In a shallow dish, combine the flour, lemon pepper, garlic powder, Three Onion Rub, paprika, pepper and salt. Stir to combine. Dip each chicken breast in flour, to cover completely. Shake off excess flour and place chicken in preheated skillet. Cook for 4 minutes, or until a nice brown crust has been formed, Flip chicken breasts and cook for an additional 3 minutes. Remove to a plate.

In skillet add the water, bouillon cube and lemon juice and bring up to a boil; scrapping up the tiny brown bits on the bottom of the pan. Once the mixture is boiling, return chicken to pan, and place skillet into the preheated oven. Bake for 20-30 minutes; until internal temperature reaches 165 degrees. Remove chicken from skillet and lightly tent with foil to rest. Over medium heat, bring sauce to a boil and reduce until slightly thick.

Top rested chicken with a slice of lemon and drizzle with a bit of sauce. Serve with side of choice and remaining sauce.

This post linked to

Foodie Friends Friday
Inspired Weekends
Weekend Potluck
Weekend re-Treat
One Sharendipity Place
Saturday Show & Tell
Super Saturday Show & Tell
Sweet & Savory Sundays
Church Supper


dinoheromommy.com said...

man that looks mighty delicious...I have to pin this and try this.

Carrie Whittemore said...

Looks yummy and sounds easy! Just what we love.
Thanks for the idea!

Natashalh said...

Great photos! Pinning so I don't loose track of it!

Walking on Sunshine said...

Looks amazing! Thank you for sharing with Foodie Friends Friday!

Marsha Baker said...

Looks tasteeeeeee! Thanks so much for sharing, and linking back, at Weekend Potluck.

shurik said...

Might try this. I bough some lemon pepper recently... Hope its ok with you if we put a link to your recipe here: