Chicken Scaloppini
Thin chicken breasts are lightly coated, pan-fried, and served with a zesty lemon-butter sauce, enhanced with white wine and capers.
Servings: 4 Servings
Calories: 633kcal
Ingredients
- 1.25 pounds chicken breasts boneless, skinless - pounded thin
- 1 cup all-purpose flour
- 0.5 cup unsalted butter
- 0.25 cup olive oil
- 0.5 cup white wine
- 2 tablespoons capers drained
- sea salt & fresh ground pepper to taste
- 0.25 cup fresh Italian parsley chopped
- 1 large lemon sliced very thin
Instructions
- Butterfly chicken breasts by slicing them horizontally, but not all the way through, and then opening them up like a book. Next, place your chicken pieces in between two sheets of plastic wrap or parchment paper.
- Using a meat mallet (or a rolling pin if you don’t have one), gently pound the chicken until it’s about ¼ inch thick. The thinner the chicken, the quicker and more evenly it will cook.
- Combine flour, salt, and pepper on a large plate or shallow dish. Dredge the chicken pieces in the seasoned flour.
- Heat a large skillet over medium-high heat and add a couple of tablespoons of olive oil or unsalted butter. Once the oil is shimmering or the butter has melted, carefully lay the chicken pieces in the pan. Avoid overcrowding the skillet – cook in batches if necessary.
- Don’t flip the chicken too early; let it cook for 2–3 minutes on each side without disturbing it to achieve that perfect sear.
- Reduce heat to medium, add wine and simmer for 5 minutes. Next, add the lemon slices and capers and simmer for an additional 3 minutes.
- Sprinkle with Italian parsley and serve, pouring the pan sauce over the chicken.
Notes
- Scaloppini cooks fast. Once you start, there’s little time to pause, so have everything ready. Chop your parsley, measure the wine, squeeze the lemon juice, and have the capers within arm's reach.
- Stick with a dry white wine, such as Sauvignon Blanc or Pinot Grigio. These wines bring a crisp, slightly fruity note that complements the acidity of the lemon and the saltiness of the capers.
- Don’t want to use wine, a good-quality chicken broth can work as a substitute.
- I served it over a bed of linguine with a side of charred asparagus.
- Transfer leftovers into an airtight container and store in the refrigerator for up to 3-4 days for the best taste and texture.
Nutrition
Calories: 633kcal | Carbohydrates: 28g | Protein: 34g | Fat: 41g | Saturated Fat: 17g | Cholesterol: 152mg | Sodium: 283mg | Potassium: 637mg | Fiber: 2g | Sugar: 1g | Vitamin A: 1068IU | Vitamin C: 21mg | Calcium: 33mg | Iron: 3mg