Chicken Scallopini
Elevate your weeknight dinner routine with this flavorful Chicken Scallopini recipe, a dish that perfectly combines tender chicken breasts, a zesty lemon-caper sauce, and a touch of garlic-infused elegance. Pounded thin for even cooking, the chicken is lightly dredged in seasoned flour, pan-seared to golden perfection, and simmered in a savory blend of chicken broth, dry white wine (optional), and fresh lemon juice. The addition of briny capers and a sprinkle of fresh parsley adds layers of vibrant flavor. Ready in just 35 minutes, this easy yet sophisticated Italian-inspired dish pairs beautifully with pasta, creamy mashed potatoes, or roasted vegetables, making it a versatile and satisfying meal for any occasion.
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Recipe Information
Ingredients
- 4 pieces Chicken breasts (boneless, skinless)
- 0.5 cups All-purpose flour
- 1 teaspoons Salt
- 0.5 teaspoons Black pepper
- 2 tablespoons Olive oil
- 3 tablespoons Unsalted butter
- 2 cloves Garlic cloves (minced)
- 1 cups Chicken broth
- 0.25 cups Dry white wine (optional)
- 3 tablespoons Fresh lemon juice
- 2 tablespoons Capers (rinsed and drained)
- 2 tablespoons Fresh parsley (chopped)
Instructions
Place the chicken breasts between two sheets of plastic wrap or parchment paper and pound them to about 1/4-inch thickness using a meat mallet or rolling pin.
Season both sides of the chicken breasts with salt and black pepper.
Dredge the chicken in the flour, shaking off any excess.
In a large skillet, heat 1 tablespoon of olive oil and 1 tablespoon of butter over medium-high heat.
Cook the chicken breasts in the skillet for 3–4 minutes per side, or until golden brown and cooked through (internal temperature of 165°F). Remove the chicken and set aside on a plate.
In the same skillet, lower the heat to medium and add the remaining olive oil and butter.
Add the minced garlic and cook for about 30 seconds until fragrant, being careful not to burn it.
Stir in the chicken broth and white wine (if using), scraping up any browned bits from the bottom of the skillet with a wooden spoon.
Add the lemon juice and capers to the skillet and let the sauce simmer for 3–4 minutes to reduce slightly.
Return the chicken to the skillet and spoon the sauce over the top. Allow the chicken to heat through for 2–3 minutes.
Garnish with fresh chopped parsley before serving.
Serve immediately with your choice of pasta, mashed potatoes, or a side of roasted vegetables.
Nutrition Facts
Calories |
2017 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 90.0 g | 115% | |
| Saturated Fat | 32.4 g | 162% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 685 mg | 228% | |
| Sodium | 3902 mg | 170% | |
| Total Carbohydrate | 55.3 g | 20% | |
| Dietary Fiber | 3.1 g | 11% | |
| Total Sugars | 2.7 g | ||
| Protein | 226.9 g | 454% | |
| Vitamin D | 2.3 mcg | 11% | |
| Calcium | 160 mg | 12% | |
| Iron | 11.2 mg | 62% | |
| Potassium | 2261 mg | 48% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
