Lemon Chicken Scaloppine Recipe
Sautéed chicken breast served on linguine tossed with fresh spinach and mushrooms in a lemon cream sauce.
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Ingredients
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Chicken
Pasta
Vegetables
Sauce
Method
Preparation
- 1
Prepare the Chicken
Season the chicken breasts with salt and black pepper on both sides. Dredge each piece in all-purpose flour, shaking off any excess.
- 2
- 3
Sauté the Vegetables
Slice the mushrooms and mince the garlic. In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the mushrooms and sauté until they are golden, about 5 minutes. Add minced garlic and fresh spinach, and cook until the spinach is wilted. Remove from skillet and set aside.
Cooking
- 4
Cook the Chicken
In the same skillet, add remaining olive oil and butter over medium-high heat. Once hot, add the chicken breasts and cook for 4-5 minutes on each side until golden brown and cooked through. Remove chicken from skillet and keep warm.
- 5
Make the Lemon Cream Sauce
In the same skillet, lower the heat and add heavy cream, lemon juice, and lemon zest. Stir to combine and simmer for 2-3 minutes until slightly thickened. Add grated Parmesan cheese and stir until melted and smooth.
Assembly
- 6
Combine and Serve
Add the cooked linguine, sautéed vegetables, and chicken back into the skillet with the lemon cream sauce. Toss gently to coat everything in the sauce. Serve immediately, garnished with additional Parmesan cheese if desired.