Lemon Scallion Chicken


Cooking for anyone with a food allergy or intolerance can be hard as the allergen can be in many ingredients that you would never expect.  Would you ever expect dairy to be in certain brands of chicken broth?  However, making a version of a beloved recipe is almost always possible.  This recipe started out as a dairy free version of chicken piccata, same lemony sauce minus the butter and the capers because those aren’t a crowd pleaser in my house. I made some substitutions, but kept the big flavors of garlic and lemon which give chicken piccata it’s identity.

Food 042

Lemon Scallion Chicken
juice of 2 lemons
zest of 1 lemon
1/4 c plus 2 tbs flour
4 chicken cutlets
salt and pepper
2 garlic cloves, minced
4 scallions, chopped
1c chicken broth

In a medium size bowl add chicken broth, 2 tbs flour, and juice and zest of lemons, whisk then set aside. Season chicken cutlets with salt and pepper then coat with remaining flour, shaking off any excess. Heat olive oil over medium high heat and add chicken, cook 4 minutes per side then remove from pan. Add more olive oil if necessary then add garlic and scallions, cook for 1 minute.  Add broth mixture and bring to a boil then reduce heat and let simmer to thicken.  Add chicken back to pan and coat in sauce.  Then enjoy!


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