Chicken Scallopini Recipe
This chicken scallopini recipe makes tender and juicy chicken in a creamy and tangy sauce.
Servings: 4
Equipment
Ingredients
- 2 tablespoons olive oil
- 1 pound chicken cutlets or 2 large chicken breasts cut in half lengthwise, ½-inch thick
- salt and pepper to taste
- ¼ cup all-purpose flour
Sauce
- ¼ cup salted butter
- 2 tablespoons all-purpose flour
- 1½ cups chicken broth
- 1½ tablespoons fresh lemon juice
- 2 tablespoons capers
Instructions
- Heat the oil in a large skillet over medium-high heat.
- Season the chicken breasts with salt and black pepper and dredge in ¼ cup flour.
- Add the chicken to the skillet and cook 2 to 3 minutes per side or until browned. Transfer the chicken to plate and cover to keep warm.
- Add the butter and 2 tablespoons flour to the skillet and cook for 2 minutes.
- Whisk in the chicken broth a bit at a time until smooth. Add the lemon juice and capers and simmer for 2 minutes until thickened.
- Add the chicken, along with any juices, and simmer for an additional 2 to 3 minutes.
- Season with salt and pepper to taste.
Notes
Leftovers will keep in an airtight container in the refrigerator for 4 days and in the freezer for 1 month.
Nutrition
Calories: 342kcal | Carbohydrates: 10g | Protein: 26g | Fat: 22g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.5g | Cholesterol: 105mg | Sodium: 661mg | Potassium: 459mg | Fiber: 0.5g | Sugar: 1g | Vitamin A: 396IU | Vitamin C: 4mg | Calcium: 16mg | Iron: 1mg