Chicken Scaloppine with a Squeeze
Elevate your weeknight dinner routine with this elegant yet approachable Chicken Scaloppine with a Squeeze! This Italian-inspired dish features tender, golden-brown chicken breasts coated in a light, seasoned flour crust and finished in a zesty lemon-butter sauce infused with garlic, white wine, and savory capers. The fresh squeeze of lemon juice adds a bright, citrusy punch that perfectly complements the rich pan sauce. Garnished with a sprinkle of fresh parsley, this quick and easy recipe is perfect for busy nights, taking just 35 minutes from start to finish. Pair it with creamy mashed potatoes or crisp, steamed vegetables for a restaurant-quality meal that's sure to impress. Packed with flavor and charm, this chicken scaloppine recipe delivers unforgettable taste with minimal effort.
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Recipe Information
Ingredients
- 4 pieces chicken breasts
- 0.5 cups all-purpose flour
- 1 teaspoons salt
- 0.5 teaspoons black pepper
- 3 tablespoons olive oil
- 4 tablespoons unsalted butter
- 2 cloves garlic
- 0.5 cups dry white wine
- 0.5 cups chicken broth
- 1 whole lemon
- 2 tablespoons capers
- 2 tablespoons fresh parsley
Instructions
Place the chicken breasts between two sheets of plastic wrap or parchment paper and pound them to an even thickness of about 1/4 inch using a meat mallet or rolling pin.
In a shallow dish, mix the flour with salt and pepper. Dredge each chicken breast in the seasoned flour, shaking off any excess.
In a large skillet, heat 2 tablespoons of olive oil and 2 tablespoons of butter over medium-high heat. Working in batches if necessary, cook the chicken breasts for 3-4 minutes per side until golden brown and cooked through. Transfer the cooked chicken to a plate and cover loosely with foil to keep warm.
Reduce the heat to medium. Add the remaining 1 tablespoon of olive oil and 2 tablespoons of butter to the skillet.
Finely mince the garlic and add it to the skillet, cooking for 1 minute until fragrant but not browned.
Deglaze the skillet by adding the white wine. Let it simmer for 2-3 minutes, stirring to scrape up any browned bits from the bottom of the pan.
Add the chicken broth and juice of one lemon to the skillet. Stir well and let the sauce simmer for 3-4 minutes, allowing it to reduce slightly.
Stir in the capers and return the cooked chicken to the skillet. Spoon the sauce over the chicken to coat.
Chop the fresh parsley and sprinkle it over the dish before serving.
Serve hot with a wedge of lemon on the side for an extra squeeze of fresh citrus flavor, alongside your favorite side dishes such as mashed potatoes or steamed vegetables.
Nutrition Facts
Calories |
2280 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 115.8 g | 148% | |
| Saturated Fat | 41.5 g | 208% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 696 mg | 232% | |
| Sodium | 3572 mg | 155% | |
| Total Carbohydrate | 58.4 g | 21% | |
| Dietary Fiber | 4.5 g | 16% | |
| Total Sugars | 3.2 g | ||
| Protein | 223.7 g | 447% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 150 mg | 12% | |
| Iron | 9.8 mg | 54% | |
| Potassium | 449 mg | 10% | |
*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.
