Description
Chicken Scallopini is a classic Italian-inspired dish featuring tender, thinly pounded chicken breasts lightly coated in flour, pan-seared to a golden brown, and served with a zesty lemon-caper sauce. Ready in just 30 minutes, this recipe is perfect for a quick, flavorful weeknight dinner.
Ingredients
Scale
Chicken
- 4 boneless, skinless chicken breasts (about 1.5 lbs)
- 1/2 cup all-purpose flour
Sauce
- 3 cloves fresh garlic, minced
- 4 tbsp unsalted butter
- 1/4 cup freshly squeezed lemon juice
- 1 cup low-sodium chicken broth
- 2 tbsp capers
Instructions
- Prepare the chicken: Place the chicken breasts between two sheets of plastic wrap or parchment paper and gently pound them to an even thickness of about 1/2 inch. This helps the chicken cook evenly and stay tender.
- Dredge the chicken: Lightly coat each chicken cutlet in all-purpose flour, shaking off any excess to avoid a thick, pasty coating.
- Cook the chicken: Heat the unsalted butter in a large skillet over medium-high heat. Once the butter is melted and hot, add the chicken breasts and cook for 3 to 4 minutes per side until they develop a golden-brown crust. Remove the chicken from the skillet and set aside.
- Sauté the garlic: Reduce the heat to medium-low in the same skillet. Add the minced garlic and sauté for about one minute until fragrant, being careful not to burn it.
- Make the sauce: Pour in the low-sodium chicken broth and freshly squeezed lemon juice, scraping the bottom of the pan to release any browned bits stuck to the skillet, which adds depth to the sauce.
- Add capers and simmer: Stir in the capers, then return the chicken to the skillet. Let everything simmer together for about 2 minutes, allowing the chicken to heat through and the flavors to meld.
- Serve: Plate the chicken breasts and drizzle the lemon-caper sauce over the top. Serve hot, ideally accompanied by a side of vegetables or pasta.
Notes
- For extra flavor, you can add a splash of white wine when deglazing the pan with the chicken broth and lemon juice.
- Use low-sodium chicken broth to control salt levels, especially when using salty capers.
- If you prefer a thicker sauce, mix a teaspoon of cornstarch with cold water and stir into the sauce during the simmer step.
- This dish pairs beautifully with sautéed spinach, roasted potatoes, or a light pasta.
- Ensure the chicken is not overcooked to keep it tender and juicy.
