Lemon Butter Chicken Scallopini
User Reviews
4.9
33 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
15 mins
-
Total Time
35 mins
-
Servings
4
-
Calories
312 kcal
-
Course
Main Course
-
Cuisine
American, Italian-American Fussion
Lemon Butter Chicken Scallopini
Report
This chicken scallopini recipe has tender thinly pounded chicken that's pan-fried until golden and served with a tangy lemon butter sauce! This recipe comes together fast.
Share:
Ingredients
- 2 large chicken breasts cut in half lengthwise
- salt & pepper to taste
- 1/2 teaspoon garlic powder
- flour for dredging
- 1 tablespoon olive oil
- 4 tablespoons butter divided
- 3/4 cup dry white wine or chicken broth
- 1 tablespoon lemon juice
- 1 tablespoon parsley chopped
- freshly grated Parmesan cheese optional, to taste
Add to Shopping List
Instructions
- Cut the chicken breasts in half lengthwise so you have 4 thinner cutlets. Place the chicken pieces between two pieces of plastic wrap (spread them out so there's a gap between each piece), and then use the flat side of a meat mallet to pound the chicken pieces so they're about 1/2" thick.
- Season both sides of each piece of chicken with salt & pepper and the garlic powder. Coat the chicken pieces in flour.
- Add the oil and 1 tablespoon of butter to a large skillet. Let the skillet heat up over medium-high heat for a few minutes until it's hot. Cook chicken in two batches. Cook the chicken for about 4 minutes on the first side and another 2-3 minutes on the second side (ensure chicken is cooked through). For the second batch, add another tablespoon of butter to the pan. The second batch may go a little faster since the pan will be very hot. Transfer the chicken to a plate and cover it loosely with foil to keep it warm.
- To the skillet, add the wine (or broth) and lemon juice. Let it bubble until it's reduced by half, then turn off the heat and stir in the remaining 2 tablespoons of butter.
- Add the chicken back to the pan and spoon some sauce over top of the chicken and sprinkle with parsley. Serve immediately. Optional: grate some parmesan on top as well.
Notes
- Chicken is safe to eat at 165F. I highly recommend using an instant read thermometer for this recipe. It's very easy to overcook chicken.
- Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary and Salt & Lavender makes no guarantees to the accuracy of this information.
Nutrition Information
Show Details
Calories
312kcal
(16%)
Carbohydrates
4g
(1%)
Protein
25g
(50%)
Fat
18g
(28%)
Saturated Fat
8g
(40%)
Trans Fat
1g
Cholesterol
102mg
(34%)
Sodium
234mg
(10%)
Potassium
467mg
(13%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
468IU
(9%)
Vitamin C
3mg
(3%)
Calcium
15mg
(2%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 312 kcal
% Daily Value*
| Calories | 312kcal | 16% |
| Carbohydrates | 4g | 1% |
| Protein | 25g | 50% |
| Fat | 18g | 28% |
| Saturated Fat | 8g | 40% |
| Trans Fat | 1g | 50% |
| Cholesterol | 102mg | 34% |
| Sodium | 234mg | 10% |
| Potassium | 467mg | 10% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 468IU | 9% |
| Vitamin C | 3mg | 3% |
| Calcium | 15mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
33 reviews
Excellent
Other Recipes
You'll Also Love
31 Chicken Recipes that Are Winter Winners | Oven Roasted Chicken with Lemon Rosemary Garlic Butter
American
5.0
(24 reviews)
