Chicken Scallopini
User Reviews
5
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Prep Time
20 mins
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Cook Time
20 mins
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Total Time
40 mins
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Servings
4
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Calories
383 kcal
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Course
Main Course
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Cuisine
Italian
Chicken Scallopini
Description
This Chicken Scallopini recipe begins by slicing chicken breast halves and pounding them to a uniform 1/2-inch thickness for even cooking. The chicken is seasoned and dredged in a flour mixture before being pan-fried in olive oil until golden and cooked through. Once the chicken is removed, the pan is used to prepare a sauce starting with a roux of butter and flour, sautéed with minced garlic.
White wine is added and reduced by half before adding chicken broth and heavy cream, simmering until the sauce thickens. Lemon juice and capers are incorporated to add tang and brininess, balanced with salt and black pepper. Chopped parsley adds freshness to finish the dish, enhancing both flavor and appearance.
This preparation results in tender chicken with a crispy, lightly seasoned exterior paired with a rich, citrusy, and slightly tangy sauce. It is suitable for serving with pasta, rice, or steamed vegetables. Lemon wedges on the side offer additional acidity for those who prefer a sharper bite.
Ingredients
For the chicken
- 1 pound chicken breast boneless skinless
- 1/2 cup all-purpose flour
- 1 1/2 teaspoons salt
- 1/2 teaspoon black pepper
- 2 tablespoons extra virgin olive oil
For the sauce
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 2 teaspoons garlic minced
- 1/4 cup white wine
- 1 cup chicken broth
- 1/4 cup heavy cream
- 1 tablespoon lemon juice
- 3 tablespoons capers
- salt to taste
- black pepper to taste
- 2 tablespoons parsley chopped
- lemon optional, wedges for garnish
Instructions
For the chicken
- Cut each chicken breast in half lengthwise. If your chicken breasts are labeled thin cut, you can skip this step.
- Place each chicken piece in between two pieces of plastic wrap. Use the flat end of a meat mallet or a heavy pan to pound the chicken to 1/2 inch thick.
- In a small bowl, mix together the flour, salt and pepper.
- Dredge each chicken piece in the flour mixture.
- Heat the olive oil in a large pan over medium high heat. Add the chicken in a single layer. Cook for 4-5 minutes per side or until golden brown and cooked through.
- Remove the chicken from the pan and cover to keep warm.
For the sauce
- Melt the butter in the pan. Add the flour and whisk for 1 minute.
- Add the garlic and cook for 30 seconds.
- Pour in the wine and bring to a simmer. Cook for 2-3 minutes or until wine has reduced by half, whisking occasionally.
- Stir in the chicken broth and heavy cream. Cook for 3-4 minutes or until sauce has just thickened, Turn the heat to low.
- Stir in the lemon juice, capers and salt and pepper.
- Return the chicken to the pan. Spoon the sauce over the top. Sprinkle with chopped parsley. Serve, garnished with lemon wedges if desired.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 383 kcal
% Daily Value*
| Calories | 383kcal | 19% |
| Carbohydrates | 17g | 6% |
| Protein | 27g | 54% |
| Fat | 20g | 31% |
| Saturated Fat | 9g | 45% |
| Cholesterol | 108mg | 36% |
| Sodium | 1442mg | 60% |
| Potassium | 505mg | 11% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 428IU | 9% |
| Vitamin C | 8mg | 9% |
| Calcium | 22mg | 2% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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