Chicken Scallopini (with Roasted Broccoli & Potatoes)

• hidangan: 2
• masa aktif: 20
• jumlah masa: 40

Bahan-bahan

12 oz yukon gold potatoes

1-2 heads of broccoli

1 stock scallions/green onion

1 lemon

2 cloves garlic

10 oz chicken breast

chicken stock concentrate

sour cream

Arahan

1. Adjust rack to top and middle positions. Preheat oven to 450 degrees. Wash and dry produce. Dice potatoes into 1⁄2-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.

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.

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 1/2-inch thick. Season all over with salt and pepper, then sprinkle both sides with 1⁄4 cup flour (1/2 cup for 4 servings) to evenly coat. Shake off any excess.

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.

5. Heat a large drizzle of olive oil in same pan over medium heat. Add scallion whites, garlic, and 1⁄2 tsp flour (1 tsp for 4 servings); cook, stirring, until fragrant, 1-2 minutes. Add 1⁄4 cup water (1⁄3 cup for 4), 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 (2 TBSP for 4). (If sauce seems too thick, add another splash of water.) Season with pepper.

6. Divide potatoes, broccoli, and chicken between plates. Top chicken with sauce and garnish with scallion greens.

Nota

lemon garlic cream sauce