Description
Try this simple Chicken Scallopini recipe with a lemon-caper sauce. Perfect for any dinner, served with pasta, rice, or veggies!
Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1 cup all-purpose flour, for dredging
- Salt and pepper, to taste
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1/2 cup dry white wine
- 1/4 cup fresh lemon juice (about 2 lemons)
- 2 tablespoons capers, drained
- Fresh parsley, chopped (for garnish)
Instructions
- Prepare the Chicken: Season the chicken breasts with salt and pepper. Place them between two sheets of plastic wrap or parchment paper and pound them with a meat mallet until they are about 1/4 inch thick. This ensures that the chicken cooks quickly and evenly.
- Dredge the Chicken: Lightly dredge each piece of chicken in flour, shaking off any excess. This creates a thin, crispy crust when the chicken is pan-fried.
- Cook the Chicken: In a large skillet, heat olive oil and butter over medium-high heat. Add the chicken breasts in batches, cooking for 3-4 minutes per side, or until golden brown and cooked through. Remove the chicken from the pan and set it aside.
- Make the Sauce: In the same skillet, add the white wine and lemon juice. Scrape up any browned bits from the bottom of the pan with a spatula. Bring the sauce to a simmer and let it cook for 2-3 minutes, allowing the flavors to combine. Add the capers and stir to combine.
- Finish the Dish: Return the chicken to the pan and spoon some of the sauce over the top. Let it simmer for 2-3 minutes to reheat the chicken and absorb the sauce’s flavors.
- Serve: Plate the chicken and pour the sauce over the top. Garnish with freshly chopped parsley and serve immediately with your favorite sides.