Description
Chicken Scallopini is a classic Italian-inspired dish featuring tender, thinly pounded chicken breasts lightly dredged in flour and sautéed to a golden perfection. Served with a bright and tangy lemon-caper sauce, this recipe is quick to prepare and perfect for a flavorful weeknight dinner that looks and tastes impressive.
Ingredients
Scale
Chicken
- 4 boneless, skinless chicken breasts
- Salt and freshly ground black pepper to taste
- 1/4 cup all-purpose flour
Sauce and Garnish
- 1 tablespoon olive oil
- 2 tablespoons butter
- 1/4 cup chicken broth
- 1/4 cup fresh lemon juice
- 2 tablespoons capers, drained and rinsed
- Fresh parsley, chopped (for garnish)
Instructions
- Season and dredge chicken: Season the chicken breasts evenly with salt and freshly ground black pepper. Lightly dredge each breast in all-purpose flour, shaking off any excess to ensure a thin, even coating that will help create a golden crust when cooked.
- Heat fat in skillet: Place a large skillet over medium-high heat and add olive oil along with butter. Allow the butter to melt completely and the mixture to become hot but not smoking, creating a flavorful base for cooking the chicken.
- Cook chicken breasts: Add the floured chicken breasts to the hot skillet and cook for 3 to 4 minutes on each side. The chicken should develop a golden-brown crust and be cooked through with an internal temperature of 165°F (74°C). Once done, remove the chicken from the skillet and set aside to rest.
- Prepare the sauce: In the same skillet, pour in chicken broth and fresh lemon juice, scraping the bottom of the pan to loosen any flavorful browned bits left from the chicken. This mixture will form the base of your sauce.
- Add capers and simmer: Stir in the drained and rinsed capers. Allow the sauce to simmer gently for 1 to 2 minutes so it slightly reduces and concentrates in flavor.
- Reheat chicken in sauce: Return the cooked chicken breasts to the skillet, spooning the lemon-caper sauce over the top. Cook for 1 more minute to heat the chicken through and allow it to absorb some of the sauce flavors.
- Garnish and serve: Transfer the chicken to serving plates, spoon additional sauce over the top, and garnish generously with chopped fresh parsley. Serve immediately to enjoy this bright and flavorful dish at its best.
Notes
- For extra tenderness, you can pound the chicken breasts to an even thickness before dredging in flour.
- If chicken broth is unavailable, vegetable broth or white wine can be substituted for the sauce base.
- Adjust the amount of lemon juice according to your taste preference for more tanginess.
- Serve with a side of pasta, rice, or crusty bread to soak up the delicious sauce.
- Leftovers can be stored in an airtight container in the refrigerator for up to 2 days and reheated gently on the stovetop.
