Recipes so simple, it's almost harder not to make them.
Shopping List: What you'll need
Mashed potatoes, rice or roasted vegetables will round out a hearty meal, but this chicken scallopini recipe, you'll need:
2 chicken breasts (for 2 servings - multiply recipe accordingly to suit your own needs)
2 cloves of garlic
1 cup chicken broth
1 green onion
1 tablespoon lemon juice or 1 fresh lemon
2 tablespoons butter
1/4 cup flour
1 table spoon sour cream
1 teaspoon corn starch
salt & pepper to taste
Let's get cooking: How to make it
Wash your hands and your surfaces before and after handling all poultry and produce. Failure to do so can lead to Salmonella bacterial infection (4-6 days of absolute awful), or onion juice in your eye - which is also not a good time.
Chop or mince garlic cloves, then set aside.
Slice the green onion, separating the greens from the whites.
Pat chicken dry with paper towels, then place in a plastic bag or between two pieces of plastic wrap. Pound with a mallet, spoon or rolling pin until chicken is about 1/3" thick. Season with salt and pepper and sprinkle both sides evenly with flour to coat, shaking off any excess.
Heat 1/2 tablespoon of butter in a large pan over medium-high heat.
Add chicken to pan and cook until sides are browned and breasts are cooked through, about 5-6 minutes per side.
Turn off heat and transfer to a cutting board, wipe out pan with paper towel.
Heat remaining 1/2 tablespoon of butter, in same pan, over medium-high heat.
Add garlic, sliced onion whites and corn starch, then cook, stirring, until softened, about 2-3 minutes.
Add 1/2 cup of chicken broth, salt and pepper. Simmer until thickened, about 2-3 minutes.
Remove from heat; stir in 1 tablespoon of butter, lemon juice and sour cream.
Thinly slice chicken and move to serving plates. Drizzle chicken slices with pan sauce and top with scallion greens just before serving.
