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!
Course dinner, main course
Cuisine Italian
Keyword lemon chicken, shallots
Prep Time 10 minutesminutes
Cook Time 25 minutesminutes
Servings 6
Calories 184kcal
Author Steph
Equipment
frying pan
Ingredients
1 ½lbschicken breastthin sliced, 6 pieces total
3tablespoonsall-purpose flourdivided
1tablespoonlight butterdivided
2shallotssliced
2garlic clovesminced
1/2cuplemon juice2-3 lemons
½cupwhite wine
1cupchicken broth
½cupunsweetened almond milkor milk of choice
fresh parsley for garnish
Instructions
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.