This Chicken Scaloppini With Lemon Glaze is a wonderful lower-fat dish that is easy to make. The sauce is what makes this dish lower in fat.
It’s a broth-based lemon sauce and doesn’t have any heavy cream which is what you normally find in a sauce of this type.
It’s more like a glaze that soaks into the chicken.
This is really an easy dish that’s sure to be a big hit with everyone you serve it too!!
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The stock-based lemon sauce keeps this dish lower in fat than a cream-based sauce.
- 4 boneless skinless chicken breasts pounded to about 1/3-inch thickness
- 2 tablespoons Dijon mustard
- 1 large egg you may need two
- 1 cup dry breadcrumbs
- 1/4 teaspoon poultry seasoning or to taste
- 1/2 teaspoon garlic powder
- 1/4 - 1/2 teaspoon seasoning salt
- 1 -2 tablespoon olive oil for frying
- 1/4 cup chicken broth
- 2 tablespoons fresh lemon juice
- 1/4 teaspoon salt can use more to taste
- 4 -5 thin lemon slices
- fresh parsley chopped (to taste)
In a small bowl or shallow dish whisk together the mustard and eggs; set aside.
Combine the dry bread crumbs with the poultry seasoning, garlic powder, and seasoning salt; spread on a piece of waxed paper.
Dip the breasts firstly in the egg/mustard mixture (shake off any excess egg) then coat well with the crumb mixture, pressing downs with hands to adhere the crumbs to the breast.
Heat the olive oil in a skillet over medium heat.
Add in the chicken and cook for about 5 minutes on each side, or until it is no longer pink inside; remove and transfer to a plate to keep warm.
For the glaze; in the same skillet add in the broth, lemon juice, and 1/4 teaspoon salt (or to taste, if using capers add now) bring to a boil scraping any brown bits from the pan.
Add in lemon slices and parsley; mix to combine for about 1 minute.
Spoon the glaze/sauce over chicken.
Delicious! Enjoy!
Up Next:
Grilled Pork Tenderloin Recipe
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Recipe based on one by Kittencal
Photo by Nif