Description
This Chicken Scallopini recipe is a classic Italian dish featuring thinly pounded chicken breasts sautéed to golden perfection and served in a tangy lemon and white wine sauce with capers. Ready in just 30 minutes, it’s an elegant, flavorful meal perfect for weeknight dinners or special occasions.
Ingredients
Units
Scale
Chicken
- 4 boneless, skinless chicken breasts, sliced and pounded thin
- Salt and pepper to taste
- 1/2 cup all-purpose flour
Cooking
- 2 tablespoons olive oil
- 4 tablespoons butter, divided
- 2 garlic cloves, minced
Sauce
- 1/2 cup white wine (or chicken broth)
- 1 cup chicken broth
- Juice of 1 lemon
- 1 tablespoon capers (optional)
- Fresh parsley for garnish
Instructions
- Pound and season the chicken: Flatten each chicken breast to an even thin thickness using a meat mallet. Season both sides of the chicken with salt and pepper. Dredge each piece in all-purpose flour, shaking off any excess.
- Cook the chicken: Heat olive oil and 2 tablespoons of butter in a large skillet over medium-high heat. Add the floured chicken breasts and sauté until golden brown on both sides and cooked through, about 3-4 minutes per side. Remove chicken from the skillet and set aside.
- Make the sauce: In the same skillet, add the minced garlic and sauté for about 30 seconds until fragrant. Deglaze the pan by pouring in the white wine (or chicken broth if preferred), scraping up any browned bits from the bottom of the pan. Stir in the chicken broth and lemon juice, then bring the mixture to a gentle simmer to reduce slightly, about 3-5 minutes.
- Finish the sauce: Stir in the remaining 2 tablespoons of butter and the capers (if using) until the butter melts and the sauce is smooth. Return the cooked chicken breasts to the skillet, spoon the sauce over them, and let everything simmer together for another 2-3 minutes to meld the flavors.
- Serve: Remove from heat, garnish with freshly chopped parsley, and serve immediately. Pair with your favorite sides such as pasta, rice, or steamed vegetables for a complete meal.
Notes
- For a gluten-free version, substitute all-purpose flour with gluten-free flour.
- If you prefer a non-alcoholic sauce, replace white wine with additional chicken broth.
- Ensure chicken breasts are evenly pounded to guarantee quick and even cooking.
- Capers add a briny tang but are optional if you prefer a milder sauce.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stove.
