Lemon Chicken Scallopini with Spinach - Maple Leaf Healthcare & Hospitality

Yield

Portion Size

275 grams (9.6 oz)

Ingredients

	Metric	Imperial
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

If using fresh lemons, prepare juice and zest separately. Set aside.
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.
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.
Spoon the cooked sauce over the chicken evenly and place into a preheated 350 F oven for 10 minutes. Serve hot.

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