Description
Chicken Scallopini becomes your weeknight dinner hero when you want something quick and delicious. Tender chicken cutlets bathed in a zesty lemon-butter sauce make this classic Italian-American dish a total crowd-pleaser.
Ingredients
Scale
Main Ingredients:
- 2 large boneless skinless chicken breasts
- ½ cup dry white wine
- ½ cup low-sodium chicken broth
Supporting Ingredients:
- ¼ cup all-purpose flour
- 1 ½ teaspoons kosher salt
- ½ teaspoon freshly ground black pepper
Finishing Ingredients:
- 3 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 large lemon
- 5 to 6 sprigs fresh parsley
Instructions
- Extract ¼ cup fresh lemon juice and finely chop 2 tablespoons of parsley, setting them aside for later use in the recipe.
- Transform chicken breasts into thin, uniform pieces by carefully butterflying and pounding to a precise ¼-inch thickness inside a sealed zip-top bag.
- Season chicken with 1 teaspoon kosher salt and ½ teaspoon black pepper, ensuring even coverage across the entire surface.
- Coat each chicken piece with ¼ cup all-purpose flour, gently tapping to remove excess and create a light, even layer.
- Pour 2 tablespoons olive oil into a large skillet, heating over medium-high until shimmering. Arrange chicken in a single layer, cooking 2-3 minutes per side until a golden-brown crust develops.
- Transfer first batch of chicken to a plate if needed, then repeat cooking process with remaining pieces to maintain consistent browning.
- Deglaze the hot skillet with ½ cup dry white wine, allowing liquid to reduce by half in approximately 1 minute.
- Add ¼ cup lemon juice, ½ cup chicken broth, and remaining ½ teaspoon salt to the pan, simmering until sauce slightly thickens, about 3 minutes.
- Incorporate 2 tablespoons unsalted butter, swirling until completely melted and creating a silky sauce.
- Drizzle sauce over cooked chicken and garnish with freshly chopped parsley for a vibrant finish.
Notes
- Pound chicken breasts gently to ensure even thickness, which helps them cook uniformly and stay tender.
- Use a heavy-bottomed skillet for the best golden-brown crust and even heat distribution when searing chicken.
- For a gluten-free version, replace wheat flour with almond flour or cornstarch when dredging the chicken.
- Choose a dry white wine like Pinot Grigio or Sauvignon Blanc to enhance the sauce’s flavor without overpowering the delicate chicken.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Sautéed
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 2 to 3
- Calories: 370 kcal
- Sugar: 0 g
- Sodium: 750 mg
- Fat: 22 g
- Saturated Fat: 6 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 1 g
- Protein: 38 g
- Cholesterol: 110 mg