Chicken Scallopini
Chicken Scallopini is a quick and easy recipe featuring pan-fried chicken in a lemon-butter sauce, perfect for weeknight dinners.
Equipment
- large skillet
Ingredients
- 8 3-ounce chicken breast cutlets see note 1
- Salt to taste
- freshly ground black pepper to taste
- ½ cup all-purpose flour
- 2 tablespoons olive oil
- ½ cup dry white wine see note 2
- ¼ cup lemon juice
- ¼ cup capers drained
- 2 tablespoons butter cold
- minced fresh parsley for serving
- 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 olive oil 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 parsley and serve with lemon wedges.
Notes
1. Most grocery stores stock chicken cutlets, but if you can't find them, slice chicken breasts in half horizontally. 2. Use Chardonnay, Pinot Gris, Sauvignon Blanc, Pinot Grigio, or Viognier for dry cooking wines.
Nutrition
Serving: 6ozCalories: 393kcalCarbohydrates: 14gProtein: 38gFat: 17gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gTrans Fat: 0.3gCholesterol: 124mgSodium: 547mgPotassium: 689mgFiber: 1gSugar: 1gVitamin A: 242IUVitamin C: 8mgCalcium: 21mgIron: 2mg
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