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Chicken Scallopini
Chicken Scallopini, a 15-minute dinner idea, is a weekly menu staple in my home (and will soon be in yours, too!). The easy one-skillet recipe features pan-fried chicken in a punchy lemon-butter sauce.
Cook Time
mins
Total Time
15 mins
Servings: 4 servings
Calories: 393 kcal
Course:
Main Course
Cuisine:
Italian , American
Ingredients
- 8 (3-ounce) chicken breast cutlets (see note 1)
- Salt and freshly ground black pepper
- 1/2 cup all-purpose flour
- 2 tablespoons olive oil or clarified butter (see note 2)
- 1/2 cup dry white wine (see note 3)
- 1/4 cup lemon juice
- 1/4 cup capers drained
- 2 tablespoons butter cold
- fresh parsley minced, for garnish
- Lemon wedges for serving
Instructions
- Pat chicken dry with paper towels and season with salt and pepper. Dredge each cutlet in flour and shake lightly to remove excess.
- In a large skillet over medium-high heat, heat butter until shimmering. Add chicken and cook until golden brown on both sides, about 5 minutes, flipping halfway through. Transfer chicken to a plate and tent with foil.
- Add wine and lemon juice to skillet, scraping up any brown bits from the bottom. Remove from heat and whisk in butter until incorporated. Stir in capers.
- Add chicken and any accumulated juices back to pan. Swirl to coat the chicken with sauce. Garnish with fresh parsley and serve with lemon wedges.
Cup of Yum
Notes
- Chicken breast cutlets: Most grocery stores stock chicken cutlets, but if you can't find them, set the chicken breasts flat on a cutting board. Working with one breast at a time, place your palm on top of the breast and slice it in half horizontally, cutting all the way through. Repeat with remaining chicken.
- Olive oil or clarified butter: Pan-fry in either fat. Discover how to clarify butter at home, which is a simple process that removes the water and milk solids from whole butter. For a store-bought swap, look for ghee (another type of clarified butter) at the supermarket or online.
- Dry white wine: Choose your favorite; Chardonnay, Viognier, Pinot Gris, or Sauvignon Blanc all work well. You only need 4 ounces, so put the other 21.4 ounces to use as a beverage pairing alongside this chicken dinner. For an alcohol-free substitute, use 1/2 cup vegetable broth or chicken broth instead.
- Yield: This recipe makes 4 adult servings, each with two 3-ounce pieces of chicken, plus the spoon drink-worthy sauce, of course.
- Storage: Store leftovers covered in the refrigerator for up to 4 days.
- Make ahead: The chicken can be coated with flour and stored in the refrigerator (covered or wrapped in plastic) a day in advance.
Nutrition Information
Serving
1serving
Calories
393kcal
(20%)
Carbohydrates
14g
(5%)
Protein
38g
(76%)
Fat
17g
(26%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
2g
Monounsaturated Fat
8g
Trans Fat
0.3g
Cholesterol
124mg
(41%)
Sodium
547mg
(23%)
Potassium
689mg
(20%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
242IU
(5%)
Vitamin C
8mg
(9%)
Calcium
21mg
(2%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 393
% Daily Value*
| Serving | 1serving | |
| Calories | 393kcal | 20% |
| Carbohydrates | 14g | 5% |
| Protein | 38g | 76% |
| Fat | 17g | 26% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 124mg | 41% |
| Sodium | 547mg | 23% |
| Potassium | 689mg | 15% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 242IU | 5% |
| Vitamin C | 8mg | 9% |
| Calcium | 21mg | 2% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.