How To Make Chicken Scallopini
Sink your teeth into this crispy chicken scallopini, coated in a creamy sauce made of capers, lemon juice, and garlic, for a hearty meal!
Serves:
Ingredients
For Chicken:
- 1lbchicken breasts,boneless, skinless
- ½cupall-purpose flour
- 1½tspsalt
- ½tsppepper
- 2tbspextra-virgin olive oil
For Sauce:
- 2tbspbutter
- 2tbspall-purpose flour
- 2tspgarlic,minced
- ¼cupwhite wine
- 1cupchicken broth
- ¼cupheavy cream
- 1tbsplemon juice
- 3tbspcapers
- salt and pepper,to taste
- 2tbspparsley,chopped
- lemon wedges,to garnish, optional
Instructions
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Cut each chicken breast in half lengthwise. If the chicken breasts are labeled thin cut, skip this step.
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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 ½-inch thick.
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In a small bowl, mix together the flour, salt, and pepper. Then, dredge each chicken piece in the flour mixture.
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Heat the olive oil in a large pan over medium-high heat. Add the chicken in a single layer.
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Cook for 4 to 5 minutes per side, or until golden brown and cooked through.
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Remove the chicken from the pan and cover to keep warm.
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Melt the butter in the pan. Add the flour and whisk for 1 minute.
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Add the garlic and cook for 30 seconds. Pour in the wine and bring to a simmer.
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Cook for 2 to 3 minutes or until the wine has reduced by half, whisking occasionally.
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Stir in the chicken broth and heavy cream. Cook for 3 to 4 minutes or until the sauce has just thickened. Turn the heat to low.
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Stir in the lemon juice, capers, salt, and pepper. Return the chicken to the pan. Spoon the sauce over the top, then sprinkle with chopped parsley.
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Serve, garnished with lemon wedges, and enjoy!
Nutrition
- Calories: 471.67kcal
- Fat: 29.56g
- Saturated Fat: 11.28g
- Trans Fat: 0.35g
- Monounsaturated Fat: 12.72g
- Polyunsaturated Fat: 3.61g
- Carbohydrates: 20.37g
- Fiber: 1.32g
- Sugar: 1.90g
- Protein: 28.06g
- Cholesterol: 110.02mg
- Sodium: 600.11mg
- Calcium: 44.98mg
- Potassium: 404.27mg
- Iron: 2.36mg
- Vitamin A: 146.34µg
- Vitamin C: 8.64mg
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