Chicken Scallopini

Chicken Scallopini, a 15-minute dinner idea, is a weekly menu staple in my home (and will soon be in yours, too!). The easy one-skillet recipe features pan-fried chicken in a punchy lemon-butter sauce.

Course Main Course

Cuisine American, Italian

Cook Time 15

Total Time 15

Servings servings

Calories 393kcal

Author Meggan Hill

Ingredients

8 (3-ounce) chicken breast cutlets (see note 1)
Salt and freshly ground black pepper
1/2 cup all-purpose flour
2 tablespoons olive oil
1/2 cup dry white wine (see note 2)
1/4 cup lemon juice
1/4 cup capers drained
2 tablespoons butter cold
minced fresh parsley and lemon wedges, for serving

US Customary - Metric

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.

Video

Notes

Chicken breast cutlets: Most grocery stores stock chicken cutlets, but if you can't find them, set the chicken breasts flat on a cutting board. Working with one breast at a time, place your palm on top of the breast and slice it in half horizontally, cutting all the way through. Repeat with remaining chicken.
Dry white wine: Chardonnay, Pinot Gris, Sauvignon Blanc, Pinot Grigio, and Viognier are my favorite varieties of dry cooking wines.
Yield: This recipe makes 4 adult servings, each with two 3-oz. pieces of chicken.
Storage: Store leftovers covered in the refrigerator for up to 4 days.

Nutrition