Quick and simple, Lemon Chicken Scallopini is made in less than 30 minutes in one pan. Thinly sliced chicken cutlets sauteed in a lemon garlic sauce that's out of this world.
Whisk together the flour, garlic powder, onion powder, salt and pepper.
Dredge the chicken in the flour mixture to coat on all sides. Set aside.
Heat 1 tablespoon olive oil in a skillet over medium heat until shimmering. Add the chicken to the skillet and cook for 4-5 minutes or until golden brown. Flip the chicken over and cook for an additional 3-4 minutes or until golden. Transfer to a plate and keep warm.
Add the remaining oil to the skillet and stir in the onions. Cook the onions for 4-5 minutes or until softened and beginning to caramelize. Stir in the garlic and lemon zest. Cook for an additional minute.
Stir in the wine and deglaze the pan by scraping up the brown bits with a wooden spoon. Continue cooking until the wine reduces by half, approximately 2-3 minutes.
Add the chicken stock, lemon juice and butter. Bring the mixture to a boil and reduce the heat to low.
Stir in the half and half. Return the chicken to the pan and cook for an additional 5-10 minutes or until cooked through.
Serve the chicken with the sauce over pasta or rice, if desired.
Chicken scallopini is best served as soon as it's cooked. Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.