Chicken Scallopini

Chicken Scallopini is an Italian-American dish that contains thinly sliced chicken breasts in a tasty lemon-butter sauce. This recipe is great for a weekday meal because it just takes 30 minutes to make. Great for dinner with the family!

What is Chicken Scallopini?

This Italian American recipe, Chicken Scallopini, is quite good. The chicken breasts are cut into small slices and cooked in a lemon butter sauce that is both acidic and very tasty.

“Scallopini” means finely sliced meat, and although though it used to be cooked with veal, chicken is now the most popular choice. The chicken is breaded, which makes it a little crispy, and then it’s mixed in a tasty lemon butter sauce that is a little sour and salty. It tastes really good. This food is incredibly easy to make, but it tastes great. It goes great with spaghetti or vegetables that have been sautéed.

Chicken Scallopini is an Italian-American supper that contains thinly sliced chicken breasts in a wonderful lemon-butter sauce. This recipe is excellent for a weekday meal, because it all comes together in less than 30 minutes! Perfect for a family dinner!.

What is Chicken Scallopini? Chicken Scallopini is a great Italian American meal. It’s created with thinly sliced chicken breasts that are cooked in a tart and very delicious lemon butter sauce.

“Scallopini” means finely sliced meat, and even while it’s originally cooked with veal, chicken is now the most popular choice. The chicken is breaded wich gives it a slight crispiness and than being tossed with a delightful somewhat sour and flavorful lemon butter sauce! It’s very delicious. This dish is extremely easy yet it’s definitely full of flavor. It works wonderfully with spaghetti or sautéed vegetables.

Ingredients

• Chicken Breasts
• Flour
• Lemon: 1 lemon
• Unsalted butter: 4 tablespoons
• Olive oil: 1 tablespoon
• Minced garlic
• Chicken broth: 1 cup
• White wine: 1/2 cup
• Capers: 1 tablespoon
• Fresh parsley
• Salt
• Pepper

For this recipe, thinly sliced chicken breasts work best. You can also use chicken cutlets or pound ordinary chicken breasts until they are thin.
A small coating of flour helps the chicken get a lovely golden crust.
Fresh lemon juice gives the sauce its unique flavor. For the best taste, I wouldn’t suggest using bottled lemon juice.
Use unsalted butter to keep the sauce from getting too salty. If you want the most authentic taste, I don’t think you should use anything other than butter in this recipe.
This helps the chicken obtain a crispy, golden outside while it cooks.
A little garlic gives the sauce more flavor.
It makes the sauce richer and helps it come together. If you want, you can use vegetable broth or even beef broth instead.
White wine is optional, although it gives the sauce a great flavor. You can also add more chicken broth if you want.
These aren’t necessary, but they give the sauce a pleasant salty taste.
Fresh parsley toward the end gives the dish a burst of color and freshness.

Thinly sliced chicken breasts are the best for this recipe. But you may also use chicken cutlets or pound ordinary chicken breasts thin.
A small sprinkling of flour helps give the chicken a lovely golden crust.
Fresh lemon juice gives the sauce its signature tang. I wouldn’t advocate using bottled lemon juice for the best flavor.
Use unsalted butter to manage the salt level in the sauce. For this recipe i do not advocate substituting the butter, if you are aiming to attain the most authentic taste.
This helps the chicken achieve a crispy golden exterior when cooking.
A little of garlic gives depth to the sauce.
Adds richness and helps produce the sauce. You can swap with veggie broth or even with beef broth if you wish.
It’s optional but provides a great touch of flavor to the sauce. You can even use more chicken broth if you like.
These are optional, but they lend a lovely briny flavor to the sauce.
Fresh parsley gives a splash of color and freshness at the end.

Tools Needed

• Large Skillet: For sautéing the chicken and creating the sauce.
• Tongs: To simply flip the chicken.
• Whisk: For stirring the sauce and making sure it’s smooth.
• Meat Mallet or Rolling Pin: To pound the chicken breasts thin if needed.

Instructions

1. Pound the chicken: Place the chicken breasts between two sheets of plastic wrap or parchment paper. Using a meat mallet or rolling pin, carefully pound the chicken to an equal thickness, about ¼ inch thick.
2. Season and flour the chicken: Add salt and pepper to both sides of the chicken breasts. Lightly dredge each piece in flour, shaking off any excess.

3. Heat the skillet: In a large skillet, heat 1 tablespoon of olive oil and 1 tablespoon of butter over medium-high heat.
4. Sauté the chicken: Add the chicken to the skillet and cook for 3-4 minutes per side, until golden brown and cooked through. You may need to cook the chicken in stages to avoid overloading the pan. Remove the chicken from the skillet and put aside.
5. Sauté the garlic: Add another tablespoon of butter and minced garlic to the same skillet. Sauté for about 30 seconds, or until the smell is strong.
6. Deglaze the pan: Add 1/2 cup of white wine (or chicken stock) and use a whisk to scrape up any particles that have become brown on the bottom of the pan. Let the wine cook down for about two minutes, or until it is half its original amount.
7. Add the broth and lemon: Mix in 1 cup of chicken broth and the juice of 1 lemon. Let the sauce cook for 3 to 4 minutes, or until it has thickened a little.
8. Finish the sauce: Stir in 2 tablespoons of butter and, if using, add 1 tablespoon of capers. Season the sauce with salt and pepper to taste.
9. Return the chicken to the skillet: Add the cooked chicken back to the skillet and ladle the sauce over the top. Let the chicken simmer in the sauce for 1-2 minutes to absorb up the flavors.
10. Garnish and serve: Sprinkle fresh parsley over the top before serving. Serve the Chicken Scallopini with pasta, rice, or veggies.

Tips for Perfect Chicken Scallopini

• Pound the Chicken Evenly: For speedy and uniform cooking, make sure you pound the chicken to an even thickness.
• Don’t Overcrowd the Pan: Cook the chicken in batches if necessary to ensure it browns evenly and doesn’t steam.
• Deglaze for Flavor: Don’t overlook the step of deglazing the pan using wine or broth. This adds depth to the sauce by integrating all the tasty bits from the chicken.
• Use Fresh Lemon Juice: The sauce will be much brighter if you use freshly squeezed lemon juice.
• Capers for Extra Flavor: Don’t forget the capers if you like a salty, saline taste. They really make the sauce better.
• Keep the Sauce Smooth: Adding a little touch of cold butter at the end helps the sauce mix together and stay smooth.

Serving Suggestions

You may serve Chicken Scallopini with any side dish, so pick what you want. I like it with pasta, polenta, mashed potatoes, or even just a green salad. You may also serve it with just bread to soak up the tasty sauce.
If you want to make the meal Italian-style, serve it with a light, crisp white wine like Pinot Grigio.