Description
Chicken Scallopini is a classic Italian dish featuring thinly pounded chicken breasts lightly dredged in seasoned flour, pan-seared to golden perfection, and finished with a luscious lemon, white wine, and caper sauce. This flavorful and elegant entrée is perfect for a weeknight dinner or a special occasion, pairing beautifully with pasta, mashed potatoes, or steamed vegetables.
Ingredients
Scale
Chicken
- 4 boneless, skinless chicken breasts, pounded thin
- ½ cup all-purpose flour
- 1 teaspoon salt
- ½ teaspoon black pepper
Cooking
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
Sauce
- 1 cup chicken broth
- ½ cup dry white wine (or additional chicken broth)
- 2 tablespoons lemon juice
- 1 tablespoon capers (optional)
- ¼ cup chopped fresh parsley
- Lemon slices (for garnish)
Instructions
- Prepare the chicken: Place the chicken breasts between two sheets of plastic wrap and gently pound them to about ¼-inch thickness to ensure even cooking and tenderness.
- Dredge the chicken: In a shallow dish, mix the all-purpose flour with salt and black pepper. Dredge each chicken breast in the mixture, shaking off any excess flour to avoid clumping during cooking.
- Cook the chicken: Heat olive oil and 1 tablespoon of butter in a large skillet over medium-high heat. Add the chicken breasts and cook for 3 to 4 minutes on each side until golden brown and thoroughly cooked. Remove the chicken and keep it warm on a plate.
- Make the sauce: In the same skillet, pour in the chicken broth and white wine, scraping the bottom of the pan to lift any browned bits for added flavor. Stir in lemon juice and capers, if using. Allow the sauce to simmer gently for about 5 minutes.
- Finish the sauce and combine: Whisk in the remaining tablespoon of butter to enrich the sauce. Return the chicken to the skillet and cook for an additional 2 minutes, basting the chicken with the sauce for extra flavor and moisture.
- Serve: Garnish the chicken scallopini with chopped fresh parsley and lemon slices before serving to add freshness and a beautiful presentation.
Notes
- This dish pairs beautifully with pasta, mashed potatoes, or steamed vegetables.
- For a creamier sauce, add ¼ cup of heavy cream during the final step of the sauce preparation.
- To make this recipe gluten-free, substitute all-purpose flour with gluten-free flour.
