Maple Leaf Foodservice

Lemon Chicken Scaloppini with Spinach

Featured Maple Leaf Product: JMS Boneless Skinless Chicken Thighs, IQF (55344)


JMS Boneless Skinless Chicken Thighs, IQF (avg wt. 139 g) 25 each 25 each
Lemon Juice, Fresh 375 mL 1.5 cups
Lemon Zest, Fresh (rind) 30 mL 1 fl oz
Olive Oil 80 mL 1/3 cup
Garlic, Fresh, minced 15 g 1/2 oz
Chicken Stock (prepared) 750 mL 3.2 cups
Campbell's Condensed Cream of Mushroom Soup 1.36 L 48 fl oz
Baby Spinach, Fresh 6 L 6.3 qts


  • 1. If using fresh lemons, prepare juice and zest separately. Set aside.
  • 2. Heat the olive oil in a pot on the stove, add the chicken thighs and cook for 10 minutes or until well browned on both sides and cooked to an internal temperature of 165 F/74 C. Remove chicken from pot and place in serving pans.
  • 3. In the same pot where you browned the chicken, whisk in the garlic, chicken stock, lemon juice, lemon zest and cream of mushroom condensed soup until combined and simmering. Add the spinach and cook, stiring until the spinach is wilted.
  • 4. Spoon the cooked sauce over the chicken evenly and place into a preheated 350 F oven for 10 minutes. Serve hot.

Suggested Accompaniments

Garnish with thin lemon slices. Serve with pasta and vegetable side salad (not included in the nutritional analysis).

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