Ingredients
Scale
- 1.5 lbs boneless, skinless chicken breasts
- 1/2 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 4 tablespoons olive oil, divided
- 1/2 cup dry white wine
- 1/4 cup chicken broth
- 2 tablespoons lemon juice
- 2 tablespoons capers, drained
- 2 tablespoons butter
Instructions
- Step 1: Place chicken breasts between two sheets of plastic wrap. Using a meat mallet or rolling pin, pound the chicken to 1/4-inch thickness.
- Step 2: In a shallow dish, combine flour, salt, and pepper. Dredge each chicken breast in the flour mixture, shaking off any excess.
- Step 3: Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add half of the chicken breasts and cook for 2-3 minutes per side, or until golden brown and cooked through. Remove chicken from the skillet and set aside. Repeat with remaining olive oil and chicken breasts.
- Step 4: Reduce heat to medium. Add white wine to the skillet, scraping up any browned bits from the bottom. Let the wine reduce slightly, about 1 minute.
- Step 5: Stir in chicken broth, lemon juice, and capers. Bring to a simmer and cook for another minute.
- Step 6: Stir in butter until melted and sauce is slightly thickened. Return chicken to the skillet and coat with the sauce. Serve immediately.
Notes
- Store leftover chicken scallopini in an airtight container in the refrigerator for up to 3 days.
- For best results, reheat gently in a skillet over medium-low heat with a splash of chicken broth to prevent drying.
- Serve your chicken scallopini over a bed of linguine or angel hair pasta to soak up that delicious sauce.
- Pounding the chicken evenly is key for consistent cooking, so take your time and don't skip this step!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American