Creamy Lactose-Free Honey Lemon Chicken Scallopini

1.Pat the chicken scallopini dry with paper towels and season generously with salt and black pepper on both sides.

2.Heat olive oil and lactose-free butter in a large skillet over medium-high heat. Once the butter is melted and shimmering, add the chicken scallopini in a single layer, working in batches if necessary to avoid overcrowding the pan.

3.Sear the chicken for 2-3 minutes per side, until golden brown and cooked through. Remove the cooked chicken from the skillet and set aside on a plate.

4.Reduce the heat to medium. Add the minced garlic to the skillet and sauté for 30 seconds until fragrant, being careful not to burn it.

5.Pour in the chicken broth and lemon juice, scraping up any browned bits from the bottom of the pan with a wooden spoon. Bring to a simmer and let it reduce slightly for 2-3 minutes.

6.Stir in the lactose-free heavy cream, honey, and lemon zest. Continue to simmer for another 2-3 minutes, stirring occasionally, until the sauce thickens slightly.

7.Return the cooked chicken to the skillet, turning to coat it evenly with the creamy sauce. Heat through for 1-2 minutes.

8.Taste and adjust seasoning with salt and pepper if needed. Garnish with fresh chopped parsley before serving.