Chicken scallopini

Updated at: Mon, 26 Feb 2024 23:56:43 GMT

Step 1

Adjust rack to top and middle positions. Preheat oven to 450 degrees. Wash and dry produce. Dice potatoes into ½-inch pieces. Cut broccoli into bite-size pieces. Trim and thinly slice scallions, separating whites from greens. Peel and finely chop garlic. Zest and quarter lemon.

Step 2

Toss potatoes on a baking sheet with a drizzle of oil, salt, and pepper. Toss broccoli on a separate sheet with a drizzle of oil, salt, and pepper. Roast potatoes on top rack and broccoli on middle rack until veggies are browned and tender, 20-25 minutes for potatoes and 12-15 minutes for broccoli.

Step 3

Meanwhile, pat chicken dry with paper towels; place between 2 large pieces of plastic wrap. Pound with a mallet or rolling pin until chicken is about ½-inch thick. Season all over with salt and pepper, then sprinkle both sides with ¼ cup flour to evenly coat. Shake off any excess.

Step 4

Heat a large drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Add coated chicken; cook until browned, 4-5 minutes. Flip, add another large drizzle of oil, and cook until cooked through, 4-5 minutes more. If chicken begins to brown too quickly, lower that heat!) Turn off heat; transfer to a plate. Wipe out pan.

Step 5

Heat a large drizzle of olive oil in same pan over medium heat. Add scallion whites and garlic; cook, stirring, until fragrant, 1-2 minutes. Add ¼ cup water, stock concentrate, and a squeeze of lemon juice. Cook, stirring occasionally, until slightly thickened, 1-2 minutes. Remove from heat; whisk in sour cream, lemon zest, and 1 TBSP butter. If sauce seems too thick, add another splash of water.) Season with pepper.

Step 6

Divide potatoes, broccoli, and chicken between plates. Top chicken with sauce and garnish with scallion greens. Serve with remaining lemon wedges on the side.

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