Introduction

Lemon Shallot Chicken is a bright and flavorful dish combining tender chicken breasts with a tangy lemon and white wine sauce. This recipe is perfect for a quick weeknight meal that feels a bit special. The shallots and garlic add depth, while fresh parsley gives a lovely finish.

A white rectangular plate holds five thin, light brown cooked chicken cutlets arranged side by side, each covered with a thick, creamy brown sauce with visible small bits and flecks of herbs. Chopped green herbs are sprinkled over the cutlets and sauce. On the front left corner of the plate, there are three lemon wedges with bright yellow rind and pale juicy flesh. The plate is placed on a soft, light gray cloth with subtle wrinkles, and the background shows a blurred white marbled texture with some partially visible ingredients like garlic, shallot, lemon slices, and green herbs. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 ½ lbs chicken breast, thinly sliced (6 pieces total)
3 tablespoons all-purpose flour, divided
1 tablespoon light butter, divided
2 shallots, sliced
2 garlic cloves, minced
½ cup lemon juice (from 2-3 lemons)
½ cup white wine
1 cup chicken broth
½ cup unsweetened almond milk (or milk of choice)
Fresh parsley for garnish

Instructions

Step 1: If using whole chicken breasts, thinly slice them into 6 pieces total. Place 2 tablespoons of flour in a shallow bowl and season with kosher salt and pepper. Dredge the chicken pieces in the flour to coat evenly.
Step 2: In a frying pan, melt ½ tablespoon of light butter and add olive oil spray. Add half of the chicken pieces and sear over medium heat for about 2 minutes per side until golden brown. The chicken may not be fully cooked yet. Remove and set aside on a plate.
Step 3: Add the remaining ½ tablespoon of butter with more olive oil spray to the pan. Cook the remaining chicken pieces the same way and set aside.
Step 4: Add more olive oil spray, then sauté the sliced shallots and minced garlic in the pan over medium heat for 2-3 minutes until slightly caramelized.
Step 5: Deglaze the pan by adding lemon juice, white wine, and chicken broth. Scrape the bottom of the pan with a wooden spoon to release any browned bits. Bring the liquid to a boil.
Step 6: Return all chicken pieces to the pan. Reduce heat to a simmer and cook for 10 minutes to ensure the chicken is fully cooked.
Step 7: Remove the chicken from the pan again. Whisk together the remaining 1 tablespoon flour with almond milk until smooth, then add this mixture to the sauce in the pan.
Step 8: Bring the sauce to a boil and cook for another 5 minutes until it thickens slightly.
Step 9: Return the chicken to the pan, toss to coat with the sauce, and warm through. Garnish with fresh lemon slices and parsley before serving.

Tips & Variations

For a richer sauce, substitute half the almond milk with heavy cream.
Use fresh thyme or rosemary for an herbal twist.
Serve with steamed vegetables or over rice for a complete meal.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat to prevent the chicken from drying out. Adding a splash of broth or milk can help loosen the sauce if it thickens too much.

How to Serve

A white plate holds thin, raw chicken cutlets dusted lightly with white flour, arranged flat and overlapping slightly. The chicken pieces are pale pink with a soft texture, and the flour powder adds a matte finish with some cracked spots visible. In the blurred background, there are whole lemons, garlic, shallots, a clear glass measuring cup with yellow liquid, and a carton, all set on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen chicken breasts for this recipe?

Yes, but make sure to fully thaw and pat dry the chicken before slicing and coating with flour to ensure even cooking and a good sear.

What can I substitute for white wine?

If you prefer not to use wine, you can substitute additional chicken broth with a splash of white wine vinegar or lemon juice to maintain acidity and flavor balance.