The Best Chicken Scaloppine
Experience pure Italian-inspired culinary bliss with "The Best Chicken Scaloppine," a showstopper dish that’s bursting with vibrant flavors. Tender chicken breasts are pounded thin, lightly dredged in seasoned flour, and pan-seared to golden perfection before being smothered in a luscious, tangy sauce made from dry white wine, fresh lemon juice, capers, and savory chicken stock. The garlic-infused sauce is perfectly balanced, while a sprinkling of fresh parsley and optional lemon slices add a bright, fresh finish. Ready in just 40 minutes, this recipe is a quick yet elegant dinner option that pairs beautifully with pasta, rice, or roasted vegetables. Ideal for weeknight dinners or special occasions, this Chicken Scaloppine is sure to become a family favorite.
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Recipe Information
Ingredients
- 4 pieces Boneless, skinless chicken breasts
- 0.5 cup All-purpose flour
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 3 pieces Garlic cloves, minced
- 0.5 cup Dry white wine
- 0.5 cup Chicken stock
- 3 tablespoons Lemon juice, freshly squeezed
- 2 tablespoons Capers, rinsed and drained
- 2 tablespoons Fresh parsley, chopped
- 4 pieces Lemon slices (optional, for garnish)
Instructions
Place the chicken breasts between two sheets of plastic wrap or parchment paper and pound each to an even 1/4-inch thickness using a meat mallet or rolling pin.
Season both sides of the chicken with salt and pepper.
Spread the flour on a plate and dredge each chicken breast lightly in the flour, shaking off any excess.
Heat the olive oil and 1 tablespoon of butter in a large skillet over medium-high heat.
Add the chicken to the skillet in a single layer (work in batches if needed). Cook for 3-4 minutes on each side until golden brown and cooked through. Transfer the chicken to a plate and cover with foil to keep warm.
Reduce the heat to medium and add the remaining 1 tablespoon of butter to the skillet. Once melted, add the minced garlic and sauté for 30 seconds until fragrant.
Carefully pour in the white wine, scraping up any browned bits from the bottom of the skillet. Let it simmer for 2-3 minutes until reduced by half.
Add the chicken stock, lemon juice, and capers to the skillet. Simmer for another 3-4 minutes, allowing the sauce to slightly thicken.
Return the chicken to the skillet, spooning the sauce over the pieces to coat. Allow the chicken to heat through for about 2 minutes.
Transfer the chicken and sauce to a serving platter. Sprinkle with fresh parsley and garnish with lemon slices, if desired.
Serve immediately with your choice of side dishes such as pasta, rice, or roasted vegetables.
Nutrition Facts
Calories |
2002 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 79.8 g | 102% | |
| Saturated Fat | 25.4 g | 127% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 664 mg | 221% | |
| Sodium | 3405 mg | 148% | |
| Total Carbohydrate | 59.4 g | 22% | |
| Dietary Fiber | 3.6 g | 13% | |
| Total Sugars | 3.8 g | ||
| Protein | 230.5 g | 461% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 160 mg | 12% | |
| Iron | 11.4 mg | 63% | |
| Potassium | 2127 mg | 45% | |
*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.
