Classic Chicken Scallopini (Printer-Friendly)

Tender chicken cutlets simmered in bright lemon-butter sauce with capers and fresh parsley for a flavorful dish.

# What You’ll Need:

→ Chicken

01 - 4 boneless, skinless chicken breasts, thinly sliced and pounded to 1/4 inch thickness

→ Coating

02 - 1/2 cup all-purpose flour, for dredging

→ Fats

03 - 2 tablespoons olive oil
04 - 4 tablespoons unsalted butter, divided

→ Sauce Ingredients

05 - 2 cloves garlic, minced
06 - 1/2 cup dry white wine
07 - 1 cup low-sodium chicken broth
08 - 3 tablespoons fresh lemon juice
09 - 2 tablespoons capers, drained (optional)
10 - 2 tablespoons fresh parsley, chopped

→ Seasoning

11 - Salt and freshly ground black pepper, to taste

# Steps to Follow:

01 - Slice chicken breasts horizontally to create thin cutlets. Place between plastic wrap and pound gently to 1/4 inch thickness for even cooking and tenderness.
02 - Season both sides of the chicken with salt and pepper. Lightly dredge each piece in flour, shaking off any excess to ensure a thin, even coating.
03 - Heat olive oil and 2 tablespoons butter in a large skillet over medium-high heat. In batches, cook the chicken cutlets 2 to 3 minutes per side until golden brown and cooked through. Transfer to a warm plate and tent with foil.
04 - In the same skillet, add minced garlic and cook for 30 seconds until fragrant without browning. Deglaze the pan with white wine, scraping up browned bits. Reduce the wine by half, about 2 minutes.
05 - Add chicken broth and lemon juice. Bring to a simmer and cook for 3 to 4 minutes until the sauce thickens slightly and intensifies in flavor.
06 - Reduce heat to low. Stir in remaining 2 tablespoons butter and capers if using until the butter melts and incorporates. Return chicken and any accumulated juices to the pan, spooning sauce over the cutlets. Simmer gently for 1 to 2 minutes to meld flavors.

# Helpful Hints:

01 - Avoid overcrowding the pan to ensure the chicken develops a golden crust instead of steaming.
02 - Adjust the lemon juice to taste, as acidity can vary between lemons.
03 - For a dairy-free version, replace butter with olive oil or dairy-free butter.
04 - Chicken scallopini pairs well with angel hair pasta, roasted asparagus, or a light arugula salad.

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