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Plate of Chicken Scallopini with sauce and herbs

Chicken Scallopini

A comforting dish of thinly sliced chicken sautéed and served in a buttery lemon sauce, evoking family memories and warmth.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 360
Ingredients Method Notes

Ingredients
  

For the Chicken
  • 4 pieces boneless, skinless chicken breasts, thinly sliced
  • to taste Salt and pepper
  • 1/2 cup all-purpose flour, for dredging
  • 1 tablespoon olive oil
  • 1 tablespoon unsalted butter
For the Sauce
  • 1 cup chicken broth
  • 1/2 cup dry white wine (or extra chicken broth for non-alcoholic version)
  • Juice of 2 lemons freshly squeezed
  • 1 tablespoon lemon zest
  • 2 tablespoons capers, drained
  • 1 tablespoon fresh parsley, chopped, for garnish

Method
 

Preparation
  1. Season the chicken slices with salt and pepper on both sides.
  2. Dredge each piece of chicken in flour, shaking off any excess.
Cooking
  1. In a large skillet, heat the olive oil and butter over medium-high heat.
  2. Once hot, add the chicken slices in batches (avoid overcrowding) and cook for about 3-4 minutes on each side, or until golden brown. Remove from the skillet and set aside on a plate.
  3. In the same skillet, reduce the heat to medium and add the chicken broth, white wine, lemon juice, and lemon zest.
  4. Bring to a simmer, scraping any browned bits from the bottom of the skillet for added flavor. Let it simmer for about 5 minutes until slightly reduced.
  5. Return the sautéed chicken back to the skillet and add in the capers. Simmer for an additional 2-3 minutes until the chicken is heated through and coated in the sauce.
Serving
  1. Transfer the Chicken Scallopini to a serving platter, spooning any remaining sauce over the top.
  2. Garnish with chopped parsley before serving.

Notes

Opt for fresh herbs for an enhanced flavor profile. Feel free to substitute chicken breasts with thinly sliced turkey cutlets if you prefer.