Lemon Chicken Scaloppine Like T G I Fridays
Recreate the restaurant magic at home with this Lemon Chicken Scaloppine inspired by T.G.I. Friday's, a dish bursting with bright, zesty flavors and silky textures. Perfectly tender chicken breasts are pounded thin, lightly dredged in seasoned flour, and pan-seared to golden perfection, then nestled in a luscious lemon-butter sauce infused with fresh garlic, capers, and a hint of white wine. The addition of sautéed mushrooms brings an earthy depth, while fresh parsley and lemon zest add a vibrant finishing touch. Serve this elegant yet easy-to-make dish over a bed of pasta to soak up every drop of the tangy, savory sauce. A quick and satisfying weeknight dinner with restaurant-level sophistication!
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Recipe Information
Ingredients
- 4 pieces Boneless, skinless chicken breasts
- 0.5 cups All-purpose flour
- 1 teaspoons Salt
- 1 teaspoons Black pepper
- 4 tablespoons Unsalted butter
- 2 tablespoons Olive oil
- 0.25 cups Fresh lemon juice
- 0.5 cups Low-sodium chicken broth
- 0.25 cups Dry white wine
- 2 cloves Garlic cloves, minced
- 1 cups Mushrooms, sliced
- 2 tablespoons Capers, drained
- 2 tablespoons Fresh parsley, chopped
- 1 teaspoons Lemon zest
- 8 ounces Cooked pasta (optional, for serving)
Instructions
Place the chicken breasts between two sheets of plastic wrap or parchment paper, and pound them with a meat mallet to about 1/4-inch thickness.
In a shallow dish, combine the flour, salt, and black pepper. Dredge the chicken breasts in the flour mixture, shaking off any excess flour.
In a large skillet, heat 2 tablespoons of butter and 1 tablespoon of olive oil over medium heat. Once hot, add the chicken breasts and cook for 3–4 minutes per side, or until golden brown and cooked through. Cook in batches if needed. Remove the chicken from the skillet and set aside on a plate, keeping it warm.
In the same skillet, add the remaining 2 tablespoons of butter and 1 tablespoon of olive oil. Add the minced garlic and sliced mushrooms, sautéing for 3–4 minutes until softened and fragrant.
Deglaze the skillet by pouring in the white wine, scraping the bottom of the pan with a wooden spoon to release any browned bits. Allow it to simmer for 1–2 minutes to reduce slightly.
Stir in the chicken broth, lemon juice, and capers, and allow the sauce to simmer for 3–4 minutes to thicken and develop flavor.
Return the cooked chicken breasts to the skillet, spooning the sauce over the chicken. Allow the chicken to simmer in the sauce for about 2 minutes to absorb the flavors.
Garnish the dish with fresh parsley and lemon zest just before serving. Serve the Lemon Chicken Scaloppine over cooked pasta (if desired) to soak up the delicious lemon-butter sauce.
Nutrition Facts
Calories |
2507 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 104.8 g | 134% | |
| Saturated Fat | 39.8 g | 199% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 716 mg | 239% | |
| Sodium | 3360 mg | 146% | |
| Total Carbohydrate | 132.0 g | 48% | |
| Dietary Fiber | 9.8 g | 35% | |
| Total Sugars | 7.0 g | ||
| Protein | 242.5 g | 485% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 174 mg | 13% | |
| Iron | 13.6 mg | 76% | |
| Potassium | 2644 mg | 56% | |
*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.
