Tuscan Chicken in Lemon Wine Sauce Scaloppine Al Limone
Experience the vibrant flavors of Italy with this Tuscan Chicken in Lemon Wine Sauce, also known as Scaloppine Al Limone. This elegant dish features tender, golden pan-seared chicken breasts enveloped in a luscious sauce made with zesty lemon juice, dry white wine, and savory chicken broth, accented by garlic and a pop of briny capers. Optional heavy cream adds richness, while a garnish of fresh parsley and lemon slices elevates both the flavor and presentation. Perfect for a quick weeknight dinner or a sophisticated dinner party, this recipe pairs beautifully with pasta, rice, or crusty bread to soak up every drop of the velvety sauce. Ready in just 35 minutes, it’s a simple yet impressive way to bring classic Italian cuisine to your table. Keywords: Tuscan chicken, lemon wine sauce, Italian recipes, quick dinner ideas, chicken scaloppine.
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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 Freshly ground black pepper
- 2 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 2 cloves Garlic, minced
- 0.5 cup Dry white wine
- 1 cup Chicken broth
- 3 tablespoons Lemon juice
- 2 tablespoons Heavy cream (optional)
- 2 tablespoons Capers, drained
- 2 tablespoons Fresh parsley, chopped (for garnish)
- 4 pieces Lemon slices (for garnish)
Instructions
Place each chicken breast between two sheets of plastic wrap and gently pound to an even thickness of about 1/4 inch using a meat mallet or rolling pin.
In a shallow bowl, combine the flour, salt, and pepper. Dredge each chicken breast in the seasoned flour, shaking off any excess.
Heat the olive oil in a large skillet over medium-high heat. Add 1 tablespoon of butter to the skillet and allow it to melt.
Working in batches if necessary, sear the chicken breasts for 2-3 minutes on each side, or until golden brown and just cooked through. Remove the chicken from the skillet and set aside.
Reduce the heat to medium and add the remaining butter to the skillet. Add the minced garlic and sauté for 30 seconds, or until fragrant.
Deglaze the pan with the white wine, scraping up any browned bits from the bottom of the skillet. Allow the wine to simmer for 2 minutes to reduce slightly.
Stir in the chicken broth and lemon juice. Simmer the sauce for 3-4 minutes until it thickens slightly. If using, whisk in the heavy cream for a richer sauce.
Add the capers to the sauce, then return the chicken to the skillet. Spoon the sauce over the chicken and simmer for 2-3 minutes to heat through.
Garnish the chicken with fresh parsley and lemon slices. Serve immediately with your favorite pasta, rice, or crusty bread to soak up the sauce.
Nutrition Facts
Calories |
2070 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 88.8 g | 114% | |
| Saturated Fat | 32.5 g | 162% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 688 mg | 229% | |
| Sodium | 3874 mg | 168% | |
| Total Carbohydrate | 58.5 g | 21% | |
| Dietary Fiber | 3.3 g | 12% | |
| Total Sugars | 4.2 g | ||
| Protein | 227.2 g | 454% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 171 mg | 13% | |
| Iron | 10.9 mg | 61% | |
| Potassium | 2286 mg | 49% | |
*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.
