Description
Chicken Scallopini brings pure comfort right to your dinner table with tender, golden cutlets that practically melt in your mouth. Savory pan-fried chicken dressed in a silky lemon-butter sauce becomes your new weeknight dinner hero, ready in under 30 minutes.
Ingredients
Scale
Protein:
- 4 boneless, skinless chicken breasts
Dry Ingredients:
- ½ cup all-purpose flour
- Salt
- Pepper
Liquid and Flavor Ingredients:
- 2 tablespoons olive oil
- 4 tablespoons butter
- ½ cup white wine
- 1 cup chicken broth
- 2 garlic cloves
- 1 lemon
- 1 tablespoon capers
- Fresh parsley
Instructions
- Arrange your chicken breasts on a cutting board and gently pound each piece to ¼-inch thickness using a meat mallet. Season both sides generously with salt and pepper.
- Spread ½ cup flour on a flat plate and thoroughly coat each chicken piece, shaking off excess flour.
- Heat 2 tablespoons olive oil in a large skillet over medium-high heat at 375°F. Add 2 tablespoons butter and swirl until melted.
- Carefully place floured chicken pieces into the hot skillet. Cook for 3-4 minutes per side until a golden-brown crust forms.
- Transfer browned chicken to a clean plate and set aside. Keep the skillet on the heat.
- Reduce skillet temperature to medium. Add minced garlic and sauté for 30 seconds until fragrant.
- Pour ½ cup white wine into the skillet, scraping up any browned bits from the bottom of the pan.
- Add 1 cup chicken broth, juice from 1 whole lemon, and 1 tablespoon capers. Simmer for 4-5 minutes until sauce slightly reduces.
- Return chicken pieces to the skillet, nestling them into the sauce. Spoon sauce over the chicken and simmer for an additional 2-3 minutes.
- Remove from heat and swirl in remaining 2 tablespoons butter to create a silky sauce. Garnish with fresh parsley before serving.
Notes
- Make sure to pound the chicken breasts evenly to about 1/4-inch thickness for consistent cooking and tender results.
- Use a cast-iron or heavy-bottomed skillet to get the best golden-brown crust on the chicken and develop rich flavors in the sauce.
- Pat the chicken completely dry before seasoning and dredging to ensure a crisp exterior that won’t become soggy.
- For a gluten-free version, swap wheat flour with cornstarch or almond flour, which will still create a delicious crispy coating.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Sautéed
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 4
- Calories: 291 kcal
- Sugar: 1 g
- Sodium: 230 mg
- Fat: 18 g
- Saturated Fat: 7 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 0.5 g
- Protein: 29 g
- Cholesterol: 95 mg