Bring the bright, restaurant-style flavors of lemon shallot chicken to your dinner table. Thinly sliced chicken breasts are seared until golden, then finished in a tangy pan sauce made with fresh lemon juice, white wine and chicken broth. A simple mix of unsweetened almond milk and a bit of flour creates a light, creamy finish without heavy dairy. This dish is wonderful served over mashed potatoes, rice, or pasta to soak up the savory sauce.
Ingredients you’ll need
- Thin-sliced chicken breast
- If you can’t find thin-cut pieces, slice regular breasts into thin cutlets.
- Tip: slicing when the chicken is slightly frozen makes it easier.
- All-purpose flour
- Light butter
- Shallots
- Garlic
- Fresh lemon juice
- Dry white wine
- Unsweetened almond milk (or any milk you prefer)
- Chicken broth
- Olive oil spray
- Fresh parsley for garnish
- Salt and pepper
Preparing the chicken
Prepping
If you bought thin-sliced chicken breasts, you’re ready to go. If not, trim two regular chicken breasts and slice each into three thin pieces to make six cutlets. Work with the chicken slightly frozen for cleaner, easier cuts.
Coating
Place 2 tablespoons of flour on a plate or shallow bowl and season with salt and pepper. Dredge each chicken piece in the seasoned flour, just enough to lightly coat, and set aside on a plate.
Searing the chicken — Work in batches so the pan stays hot and the meat sears instead of steams. Overcrowding causes the chicken to release moisture and prevents browning. Using a standard frying pan, two batches usually work well.
Heat the pan over medium-high. Add 1/2 tablespoon light butter and a generous spray of olive oil. Add the first batch and sear about 2 minutes per side until golden; spray the tops with oil before flipping. Repeat with the remaining pieces. Transfer cooked chicken to a plate and let rest while you make the sauce.
After both batches are seared, set the chicken aside. Keep the pan and all those fond bits — they build flavor for the sauce.
Making the lemon shallot sauce
Using the same pan, add more olive oil spray if needed. Thinly slice the shallots and mince the garlic, then sauté them in the pan for 2–3 minutes until translucent and beginning to caramelize.
Deglaze the pan by adding lemon juice, white wine and chicken broth. Scrape the browned bits from the bottom of the pan with a wooden spoon and bring the liquid to a boil.
When the liquid boils, return the seared chicken and any juices on the resting plate to the pan. Reduce heat to a simmer and cook for 10 minutes; this finishes cooking the chicken and concentrates the sauce.
After simmering, remove the chicken again and set it aside. In a small bowl, whisk the reserved tablespoon of flour into 1/2 cup unsweetened almond milk to make a smooth slurry. Stir this into the simmering pan sauce and bring to a boil. Cook another 4–5 minutes until the sauce thickens and becomes silky.
Return the chicken to the pan and gently coat each piece in the sauce. Plate and garnish with lemon slices and chopped fresh parsley for brightness.
Serving suggestions: Serve over mashed potatoes, rice or pasta to capture every drop of the sauce. A simple green vegetable or salad pairs nicely for a complete meal.
Lemon Shallot Chicken
Equipment
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frying pan
Ingredients
- 1 ½ lbs chicken breast, thin sliced, 6 pieces total
- 3 tablespoons all-purpose flour, divided
- 1 tablespoon light butter, divided
- 2 shallots, sliced
- 2 garlic cloves, minced
- 1/2 cup lemon juice, 2-3 lemons
- ½ cup white wine
- 1 cup chicken broth
- ½ cup unsweetened almond milk, or milk of choice
- fresh parsley for garnish
Instructions
Cooking the Chicken
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If using full chicken breasts, thinly slice them into 6 pieces total.
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Put 2 tablespoons of the flour in a plate or shallow bowl and season with kosher salt and pepper.
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Dredge the chicken pieces in the flour to coat.
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In a frying pan, melt 1/2 tablespoon of light butter and add olive oil spray.
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Add half of the of chicken to the pan, and sear on both sides over medium heat until golden brown, approximately 2 minutes per side.
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The chicken might not be cooked through at this point, but it will continue cooking later.
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Remove the cooked chicken from the pan and place on a plate to the side.
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Add the other half of the butter to the pan with more olive oil spray and cook the remaining pieces of chicken.
Making the Pan Sauce and Serving
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Thinly slice the shallots and mince the garlic.
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Add more olive oil spray to the pan, and add the garlic and shallots.
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Cook for a 2-3 minutes over medium heat until slightly caramelized.
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Deglaze the pan by adding the lemon juice, wine and broth and scraping the bottom of the pan with a wooden spoon. Bring the liquid to a boil.
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Add the chicken pieces back to the pan in the boiling liquid. Reduce the heat to simmer.
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Simmer for 10 minutes to fully cook the chicken.
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Remove the chicken from the pan again.
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Add the reserved 1 tablespoon of flour to the milk and whisk together. Add the mixture to the sauce in the pan.
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Bring the sauce to a boil.
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Cook for another 5 minutes.
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Add the chicken back in and toss to coat.
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Garnish with fresh lemon slices and parsley.
Notes
Nutrition
