Easy Chicken Scaloppine
Transform your weeknight dinner routine with this elegant yet approachable Easy Chicken Scaloppine recipe, ready in just 30 minutes. Tender chicken breasts are pounded thin, lightly dredged in seasoned flour, and pan-seared to golden perfection, creating the ultimate base for a tangy, buttery sauce made with dry white wine, fresh lemon juice, savory chicken broth, and briny capers. Finished with a sprinkle of fresh parsley, this Italian-inspired dish strikes the perfect balance of bright acidity and comforting richness. Serve it alongside creamy mashed potatoes, delicate pasta, or a crisp green salad for an effortlessly sophisticated meal. Perfect for busy nights or special occasions, this chicken scaloppine is sure to become a family favorite!
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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
- 2 tablespoons unsalted butter
- 2 tablespoons olive oil
- 0.5 cups dry white wine
- 0.5 cups chicken broth
- 3 tablespoons lemon juice
- 2 tablespoons capers
- 2 tablespoons fresh parsley, chopped
Instructions
Place the chicken breasts between two sheets of plastic wrap and pound them to about 1/4-inch thickness using a meat mallet or rolling pin.
In a shallow dish, combine the flour, salt, and black pepper. Dredge each piece of chicken in the flour mixture, shaking off any excess.
In a large skillet, heat 1 tablespoon of butter and 1 tablespoon of olive oil over medium-high heat.
Cook the chicken cutlets in the skillet in batches (2 at a time), for 2-3 minutes per side, until golden brown and cooked through. Remove the chicken from the skillet and place it on a plate; cover with foil to keep warm.
Add the remaining olive oil to the skillet, followed by the white wine. Scrape up any browned bits from the bottom of the skillet using a wooden spoon, and let the wine simmer for 1-2 minutes to reduce slightly.
Add the chicken broth, lemon juice, and capers to the skillet. Simmer the sauce for 3-4 minutes, allowing it to thicken slightly.
Stir in the remaining tablespoon of butter for a silky finish. Taste and adjust seasoning with additional salt and pepper if needed.
Return the cooked chicken to the skillet, spooning the sauce over the top, and allow it to warm through for 1-2 minutes.
Sprinkle the chopped parsley over the chicken, then serve immediately. This dish pairs well with pasta, mashed potatoes, or a simple side salad.
Nutrition Facts
Calories |
1934 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 77.7 g | 100% | |
| Saturated Fat | 25.3 g | 127% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 634 mg | 211% | |
| Sodium | 3565 mg | 155% | |
| Total Carbohydrate | 54.4 g | 20% | |
| Dietary Fiber | 2.9 g | 10% | |
| Total Sugars | 2.8 g | ||
| Protein | 222.6 g | 445% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 127 mg | 10% | |
| Iron | 9.4 mg | 52% | |
| Potassium | 392 mg | 8% | |
*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.
