Lemon Chicken Medallions
Lemon Chicken Medallions feature tender, golden chicken slices in a bright lemon sauce, making a flavorful and elegant dish perfect for both family dinners and special occasions.
Ingredients
Instructions
- Cut chicken into medallions.
- Mix flour, garlic powder, salt, and pepper in a shallow dish.
- Dredge and coat the chicken pieces with the flour mixture.
- Heat oil in a skillet over medium heat.
- Fry the chicken until golden brown on both sides.
- Remove the chicken and place in a warm oven to keep warm.
- In the same skillet, add chicken broth, water, and lemon juice.
- Bring to a boil and cook until slightly thickened.
- Optional: Thicken the sauce with cornstarch or additional flour if desired.
- Serve the chicken medallions with the lemon sauce.
Tips & Substitutions
For extra flavor, marinate the chicken medallions in lemon juice and garlic for an hour before cooking. If you don't have chicken broth, vegetable broth works well as a substitute. To achieve a crispier texture, consider using panko breadcrumbs instead of flour for coating. This dish pairs beautifully with Barbara Semchenko's Broccoli Cheese Soup for a delightful meal.
Serving Suggestions
Serve the lemon chicken medallions over a bed of steamed rice or alongside roasted vegetables for a balanced meal. A fresh green salad or Reduced Fat Caesar Salad makes a refreshing side. For a heartier option, consider pairing with Chicken, Broccoli, Rice, And Cheese Casserole to create a comforting dinner spread.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to three days. To reheat, place the chicken medallions in a preheated oven at 350°F (175°C) for about 10-15 minutes, or until warmed through. You can also reheat them in a skillet over low heat, adding a splash of water to help prevent drying out.
Nutrition & Diet Analysis (per serving)
Each serving of Lemon Chicken Medallions contains roughly 2011 calories, with 5g protein, 121g carbohydrates, and 171g fat. It is an excellent source of iron (36% of the Daily Value), and a good source of potassium and protein. Note that it is relatively high in sodium, at 731mg per serving (32% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use chicken thighs instead of chicken cutlets?
Yes, chicken thighs can be used in this recipe. They will provide a slightly richer flavor and remain moist during cooking. Just be sure to adjust the cooking time as thighs may take a bit longer to cook through than cutlets.
What can I use to thicken the sauce if I don't have cornstarch?
If you don’t have cornstarch, you can use flour as a thickener. Simply mix a tablespoon of flour with a little cold water to create a slurry, then gradually add it to the sauce while stirring. Allow it to simmer until the desired thickness is reached.
Is it possible to make this dish gluten-free?
Absolutely! You can use gluten-free flour or a gluten-free breadcrumb alternative for coating the chicken. Additionally, check that your chicken broth is gluten-free, or make your own broth to ensure it meets your dietary needs.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).