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–+ servings
Lemon Shallot Chicken

Lemon Shallot Chicken: A Flavorful Twist on Italian Classics

Lemon Shallot Chicken is a deliciously easy and dairy-free Italian-inspired recipe that your family will love.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Chicken
Cuisine: Italian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 1 pound Chicken Breast Tender and thinly sliced for quick cooking
  • 1/2 cup All-Purpose Flour Coats the chicken for a golden texture; substitute with gluten-free flour if desired
  • 2 tablespoons Light Butter Adds rich flavor and moisture; replace with olive oil for a dairy-free option
For the Sauce
  • 2 medium Shallots Provide a sweet depth to the sauce; can swap in red or yellow onions
  • 2 cloves Garlic Fresh garlic is highly recommended for best result
  • 1/4 cup Lemon Juice Always opt for freshly squeezed lemons for optimal taste
  • 1/2 cup White Wine Use dry white wine or substitute with extra broth for non-alcoholic
  • 1 cup Chicken Broth Low-sodium broth helps keep salt levels controlled
  • 1/2 cup Almond Milk Provides a creamy texture without dairy; can be substituted with other non-dairy milks
For Garnish
  • 2 tablespoons Fresh Parsley Optional but highly recommended for presentation

Equipment

  • Large frying pan
  • Shallow Dish
  • Wooden spoon
  • small bowl

Method
 

Step-by-Step Instructions
  1. Slice chicken breasts thinly into about six pieces to ensure even cooking. Set aside.
  2. Mix flour with salt and pepper in a shallow dish. Dredge chicken slices in seasoned flour until coated.
  3. Heat large frying pan over medium heat, melt butter with a splash of olive oil, then sear half of the chicken pieces for about 2 minutes on each side until golden brown.
  4. Repeat with remaining chicken pieces, adding more butter and oil if necessary.
  5. Sauté shallots and minced garlic in the same pan over medium heat for 2-3 minutes until translucent.
  6. Pour lemon juice, white wine, and chicken broth to deglaze the pan and bring to a boil.
  7. Return cooked chicken to the pan, reduce heat, cover, and simmer for about 10 minutes.
  8. Mix almond milk with reserved flour in a small bowl, whisk until smooth, then stir into the sauce to thicken.
  9. Serve immediately, garnished with lemon slices and fresh parsley.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 15gProtein: 30gFat: 18gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 70mgSodium: 400mgPotassium: 800mgFiber: 2gSugar: 1gVitamin A: 500IUVitamin C: 30mgCalcium: 200mgIron: 2mg

Notes

Leftover Lemon Shallot Chicken can be stored in an airtight container for up to 3 days in the fridge and up to 3 months in the freezer.

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