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Lemon Chicken Scallopini with Spinach

Rated as 4.41 out of 5 Stars

"This Italian-inspired skillet dish features tender chicken breasts sauteed in a brightly flavored lemon sauce with fresh baby spinach. Plus, this restaurant-style meal is on the table in just 25 minutes!"
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Ingredients

25 m servings 221 cals
Original recipe yields 4 servings

Directions

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  • Prep

  • Cook

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  1. Grate 1 teaspoon zest and squeeze 1/4 cup juice from the lemon.
  2. Heat the oil in a 12-inch skillet over medium-high heat. Add the chicken and cook for 10 minutes or until well browned on both sides and cooked through. Remove the chicken from the skillet, cover and keep warm.
  3. Stir the garlic, stock, lemon juice, lemon zest and soup in the skillet. Add the spinach and cook and stir until the spinach is wilted. Return the chicken to the skillet.

Footnotes

  • Please note that the Heart-Check Food Certification does not apply to recipes or information reached through links unless expressly stated.
  • Serving Suggestion: This dish is delicious served over hot cooked brown rice or whole grain pasta.

Nutrition Facts


Per Serving: 221 calories; 7.6 g fat; 11.9 g carbohydrates; 27.1 g protein; 70 mg cholesterol; 403 mg sodium. Full nutrition

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Reviews

Read all reviews 41
  1. 49 Ratings

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Most helpful positive review

Great basic recipe with a few modifications. Added way more garlic, used juice from entire lemon, not just 1/4 cup, deglazed the pan with white wine, and made a basic white sauce with four, mar...

Most helpful critical review

As I was making it, I realized it called for chicken stock but all I had was chicken broth so I used that. I also salted and peppered the breasts before cooking and I had closer to 2 lbs of chic...

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Great basic recipe with a few modifications. Added way more garlic, used juice from entire lemon, not just 1/4 cup, deglazed the pan with white wine, and made a basic white sauce with four, mar...

I would not change anything about this recipe. It was delicious!

I didn't have any cream of celery soup. I followed another reviewer's suggestion and made my own creamy sauce, using flour, white wine, and butter. I did use a little extra lemon juice which mad...

Made this for dinner tonight. It was so tasty and fast to make. Reviewing with no changes to the recipe except salt and pepper on the chicken before cooking it. I have leftovers for lunch tom...

As I was making it, I realized it called for chicken stock but all I had was chicken broth so I used that. I also salted and peppered the breasts before cooking and I had closer to 2 lbs of chic...

This was really tasty and easy to make! I served it over quinoa.

This was really great. We will definitely be making this one again!

Fantastic, easy to make and a huge success for my family!!!

Easy, tasty, and healthy. I suggest serving with egg noodles - it seemed more like a topping than a casserole itself.