Lemon Seared Chicken Scallopini W/ Citrus Butter Linguine and Roasted Asparagus



  • 1-2 pounds of raw boneless chicken breast
  • Cooking oil
  • 1/2 TBSP Italian seasoning
  • 1 TBSP of all-purpose seasoning (your favorite kind – mine is MOSS
  • zest and juice of 1 lemon
  • S&P

Noodles & Sauce

  • 1 pound package of Linguine noodles (or your favorite kind)
  • 5-7 cloves of minced garlic
  • 1 medium sweet onion diced
  • 1/2 pound of bacon diced
  • zest & juice of 1 lemon
  • 1 TBSP fresh chopped parsley
  • 2 TBSP all-purpose flour
  • 1.5 cups chicken broth
  • 2/3 cups heavy cream
  • 1 TBSP Italian seasoning 
  • S&P


  • 1 pound of asparagus
  • 1 TBSP cooking oil
  • 2 TBSP of your favorite seasoning (I use an all-purpose herb rub called MOSS)
    • can include-
    • smoked paprika
    • parsley
    • garlic powder
    • onion powder
    • cumin
    • red pepper flakes
  • 1/4 TBSP lemon zest and juice
  • S&P



  1. Cut chicken breast in 4 oz tenders instead of one giant breast for better serving and portions
  2. wash under water and pat dry with a paper towel
  3. throw the chicken in a ziplock bag or small bowl and cover with cooking oil (1 TBSP) 
  4. once covered with oil, put in your desired seasoning and mix including:
    • S&P 
    • Italian seasoning
    • Lemon zest
    • Lemon juice
  5. Grab a medium-sized frying pan and start to heat it over medium heat
  6. put in 1-2 TBSP of cooking oil in the pan to prevent sticking/burning
  7. carefully take the seasoned chicken and lay in the hot pan
  8. if you do not hear a sizzle, then the pan is not hot enough, take out the chicken and let the oil heat up more
  9. DO NOT move the chicken around, let it sit! The more it moves in the pan, the less crispy the crust will be. Let it cook on the first side until golden brown, about 4 minutes
  10. flip and repeat
  11. Take off the chicken and set aside 
  12. save the pan for making the sauce


  1. follow the instructions on the package of noodles. 
  2. fill a stockpot with water
  3. SALT with more than you think when the water is boiling
  4. boil the noodles for the amount of time the package states. 
  5. strain and set aside


  1. In the same frying pan as the chicken was cooked in, toss in the bacon and onions and fry until golden brown (10 minutes)
  2. after 10 or so minutes (right before the onions and bacon are done) toss in all the garlic and fry for about 2 minutes (get ready for some smells!) 
  3. There should be about 3-4 TBSP of cooking fat/oil in the pan now that rendered out from the bacon, pour out about 80% of this liquid as it will make for a lumpy sauce if kept in
  4. add 3 TBSP of butter and let it melt over the bacon/onions/garlic
  5. once melted, add 2 TBSP of all-purpose flour and mix in until it is homogenous and combined with the melted butter, cook for 3 minutes until the flour is cooked and no longer raw
  6. add in the heavy cream and chicken stock and mix
  7. simmer over medium-lower heat and it will start to thicken very quickly about 5 minutes.
  8. stir in the lemon juice and lemon zest to create a fantastic citrus kick!
  9. add Italian seasoning along with S&P and season to taste!
  10. If the sauce is too thin, keep simmering it until it thickens to your liking.


  1. preheat the oven to 400 degrees
  2. wash the asparagus under tap water to remove any contaminants 
  3. cut off the bottom 1 inch of the stalks and discard
  4. put the asparagus in a ziplock
  5. In the ziplock, throw in the cooking oil and favorite seasonings
  6. Shake bag until the asparagus is covered evenly
  7. line the asparagus on a baking sheet uniformly 
  8. roast for only 8-10 minutes in the oven


  1. Plate everything together and DIG IN!

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