Chicken Scallopini
User Reviews
5
28 reviews
Excellent
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Prep Time
10 mins
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Cook Time
20 mins
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Servings
4
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Calories
435 kcal
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Course
Main Course
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Cuisine
Mediterranean, Italian, American
Chicken Scallopini
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Chicken Scallopini is the BEST and EASIEST Scallopini recipe you'll make on busy nights! So delicious, gourmet, and a real chicken dinner HIT. You need this chicken recipe for your weeknights!
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Ingredients
Chicken
- 4 chicken breast cut in half sectionally giving you tow equal parts of a chicken breasts
- 1/2 cup flour
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 1/2 teaspoon oregano
Scallopini Sauce
- 6 Tablespoons butter divided in 2 T at a time
- 3 garlic sliced or minced, cloves
- 2 Tablespoons capers
- 1 lemon sliced and juiced to 1 T
- 3/4 cup stock vegetable or chicken
- 1/2 teaspoon black pepper
- 1/4 teaspoon chili flakes optional
- 1 1/2 tablespoons parsley minced, or thyme or a combo
Notes
- Remove the tenderloin part of the chicken breast, this helps the chicken to cook evenly and prevent the extra step of pounding the chicken.
- Save the tenderloins to make chicken fingers or Korean Fried Chicken Strips!
- Use a sharp knife to slice the chicken breast in half sectionally so that you have two thin equal pieces of chicken breast.
- Avoid over drenching the flour on the chicken breast because it will clump in your pan. You want just a light coating and dust off any excess.
- Seasoning your flour is KEY! the chicken will taste plain otherwise.
- Use a non-stick skillet to fry the chicken breasts. It prevents them from sticking to the pan and makes frying much easier
- Don't shy from adjusting the seasoning if necessary. Add a pinch of sugar to balance the flavor if it's too tart
- Keep an eye on the cooking time - you don't want to overcook your chicken. The overcooked chicken will not be tender, and it will taste dry.
- The secret to a great scallopini lies in the butter sauce. So don't skimp. Feel free to make it more rich with extra butter, more tangy with extra lemon juice, more garlicky with extra garlic etc.
- If you don't have chicken stock, use vegetable stock instead
- Yes, you can store the leftover scallopini in an airtight container and refrigerate it for up to 3 days. Reheat it in a skillet before eating.
- Yes, you can freeze the cooked scallopini in a freezer-safe container for up to three months. Thaw it overnight in the refrigerator before reheating it on the stove. But it's so easy and quick to make. You might as well just make a fresh batch next time.
- Yes, you can use other proteins for scallopini. Thinly sliced pork or beef would work just as well. Make sure to adjust the cooking time according to the thickness of the meat.
Genuine Reviews
User Reviews
Overall Rating
5
28 reviews
Excellent
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