When you make Lemon Shallot Chicken for dinner, you bring all of the flavors of your favorite Italian restaurant home. Tender thin-sliced chicken breast are smothered in a delicious sauce made with fresh lemon juice and white wine. The sauce is made creamy by using a combination of almond milk and flour for a lighter, dairy-free alternative. Lemon Shallot Chicken is perfect on top of mashed potatoes to soak up that yummy sauce!
What you’ll need to make lemon shallot chicken
- thin sliced chicken breast
- if you can’t find thin sliced chicken breast, buy regular ones and slice them yourself
- tip: slicing the chicken when its partially frozen makes it super easy
- light butter
- lemon juice
- white wine (dry, not sweet)
- unsweetened almond or cashew milk (or skim!)
- fresh parsley
All about the chicken
Prepping the Chicken
If you purchased thin sliced chicken breast, great!
If not, you can slice your own from regular full-sized chicken breast. To make six pieces of thin sliced chicken breast, simply slice two chicken breasts into three thinner slices each.
After lots of years of doing this, I have learned that the easiest way to do this is when the chicken is partially frozen, not fully defrosted.
Cooking the chicken
Ok, now that we’ve gotten that out of the way, let’s get to cooking the chicken. Start by putting 2 tablespoons of the flour in a plate or shallow dish. Season the flour with some salt and pepper.
Next, dredge each piece of chicken in the flour and set it aside on a plate. There should be just enough flour to coat each piece of chicken.
To cook the chicken, we are going to work in batches. I work in batches so that my meat doesn’t steam in the pan. This is such a pet peeve of mine. Taking a few extra minutes to cook meat in batches allows for the pieces to become golden and get the perfect texture; overcrowding your pan results in steaming your meat, and we don’t want that!
So take it from me, cook your meat in batches. The number of batches will depend on how large your frying pan is. I used a standard size frying pan, and was able to fit the chicken in two batches.
Heat a frying pan over medium high heat. Add 1/2 tablespoon of light butter, and a generous spray of olive oil.
Add your first batch of chicken, and cook the chicken for two minutes per side, flipping once. Spray the uncooked tops of the chicken with more olive oil before flipping them.
Repeat this process for the second batch of chicken. Place them all on a dish to rest while you prepare the pan sauce.
Making the Lemon Shallot Sauce
Next, while the chicken is resting, get to work on the pan sauce.
This sauce will be made in the same pan that you cooked the chicken in. First, slice the shallots and mince the garlic. Then, add more olive oil spray to the pan and add the shallots and garlic. Cook the shallots and garlic for about 2-3 minutes or until they become translucent and start to caramelize.
Next, we are going to deglaze the pan… or scrape up all those yummy burnt-on bits of food on the bottom of the pan. To deglaze a pan effectively, it helps to use a liquid with alcohol or acid. Here, we use both.
Add the lemon juice, white wine and chicken broth to the pan, and using a wooden spatula, scape up the bottom of the pan. Bring the liquid to a boil.
Once the liquid is boiling, add the cooked chicken back to the pan, along with the residual juices that collected from the chicken resting.
Reduce the heat to simmer and cook for ten minutes. The sauce will thicken up quite a bit.
After ten minutes, remove the chicken again and place to the side.
In a small bowl or measuring cup, combine the almond milk and flour. This combination will create a mock cream, and will thicken up the sauce a ton. Add the milk to the sauce and bring to a boil. Cook for another five minutes.
Plate the chicken and top with the sauce. Garnish with reserved lemon slices and fresh parsley.
Lemon Shallot Chicken
- frying pan
- 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
Cooking the Chicken
- If using full chicken breasts, thinly slice them into 6 pieces total.
- Put 2 tablespoons of the flour in a plate or shallow bowl and season with kosher salt and pepper.
- Dredge the chicken pieces in the flour to coat.
- In a frying pan, melt 1/2 tablespoon of light butter and add olive oil spray.
- 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.
- The chicken might not be cooked through at this point, but it will continue cooking later.
- Remove the cooked chicken from the pan and place on a plate to the side.
- 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
- Thinly slice the shallots and mince the garlic.
- Add more olive oil spray to the pan, and add the garlic and shallots.
- Cook for a 2-3 minutes over medium heat until slightly caramelized.
- 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.
- Add the chicken pieces back to the pan in the boiling liquid. Reduce the heat to simmer.
- Simmer for 10 minutes to fully cook the chicken.
- Remove the chicken from the pan again.
- Add the reserved 1 tablespoon of flour to the milk and whisk together. Add the mixture to the sauce in the pan.
- Bring the sauce to a boil.
- Cook for another 5 minutes.
- Add the chicken back in and toss to coat.
- Garnish with fresh lemon slices and parsley.
- Green Plan:
- 2 points for 1 piece
- 4 points for 2 pieces
- Blue and Purple Plans:
- 1 point for 1 piece
- 3 points for 2 pieces
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