Classic Chicken Scallopini

<p>Classic chicken scallopini delivers a meal that balances elegance and ease in under 30 minutes. Thin pounded chicken cutlets sear to a golden crust and then soak in a zesty lemonbutter sauce enriched with fresh garlic and an optional burst of capers. This dish is perfect for busy weeknights or when you want to impress guests without spending hours in the kitchen. It celebrates Italian tradition with straightforward techniques and flavors that never feel complicated.</p> <p>I first tried this when I was chasing the cozy dinner my grandmother used to make at her Italian restaurant. After a few experiments, this version earned her seal of approval and quickly became a favorite in my home too.</p>

Ingredients

<ul><li><strong>Boneless skinless chicken breasts:</strong> Provides tender, quick cooking cutlets when sliced thin and pounded</li><li><strong>All purpose flour:</strong> Creates a delicate coating for even browning and helps thicken the sauce</li><li><strong>Olive oil and butter:</strong> A combination that balances flavor with proper cooking temperature</li><li><strong>Fresh garlic:</strong> Adds an aromatic depth to the sauce that brightens all the flavors</li><li><strong>White wine:</strong> Deglazes the pan and adds complexity use a dry variety that you enjoy drinking for best results</li><li><strong>Chicken broth:</strong> Forms the body of the sauce with savory richness</li><li><strong>Fresh lemon juice:</strong> Brings essential acidity and brightness to the dish</li><li><strong>Capers:</strong> Optional but highly recommended for their briny punch that livens the sauce</li><li><strong>Fresh parsley:</strong> Adds a fresh herbaceous finish and color to the plate</li></ul>

Instructions

<dl><dt><strong>Prepare the Chicken:</strong></dt><dd>Slice chicken breasts horizontally to create thinner cutlets about one quarter inch thick by pounding between sheets of plastic wrap using a meat mallet or heavy pan. This step ensures quick even cooking and tender results.</dd><dt><strong>Season and Dredge:</strong></dt><dd>Season both sides generously with salt and freshly ground black pepper. On a plate, spread all purpose flour and lightly coat each piece of chicken, shaking off excess. The flour forms a crisp crust and also helps thicken the sauce.</dd><dt><strong>Cook the Chicken:</strong></dt><dd>Heat a large skillet over medium high heat. Add olive oil and butter and wait until the butter melts and the foam subsides. Cook the chicken in batches so it does not crowd the pan, about two to three minutes per side until golden and cooked through. Transfer the cooked cutlets to a plate and loosely tent with foil to keep warm.</dd><dt><strong>Build the Sauce Base:</strong></dt><dd>Without cleaning the pan, add minced garlic and sauté for about 30 seconds until fragrant but not browned. Immediately pour in white wine and scrape up all browned bits from the bottom with a wooden spoon. Let the wine simmer and reduce by half, around two minutes, to concentrate flavors.</dd><dt><strong>Develop the Sauce:</strong></dt><dd>Add chicken broth and fresh lemon juice to the pan and bring to a simmer. Let cook for three to four minutes until the sauce reduces slightly and thickens. This intensifies the sauce's flavors and creates a silky texture.</dd><dt><strong>Finish the Dish:</strong></dt><dd>Lower the heat and stir in the remaining butter and capers if using. Swirl the pan gently until the butter fully melts and blends into the sauce. Return the chicken to the pan along with any juices that have accumulated. Spoon sauce over the cutlets and simmer gently for one to two minutes so the flavors meld perfectly.</dd></dl>

<p>Serving this dish will impress guests but it's just as rewarding when treating yourself to a restaurantquality dinner at home.</p>

Storage Tips

<p>This chicken scallopini can be prepared partially ahead of time to speed up your evening cooking. You can slice and pound the chicken up to 24 hours in advance and keep it refrigerated covered. Preparing and measuring ingredients ahead also helps. The finished dish tastes best fresh, but leftovers will keep in the refrigerator for up to three days. Warm gently in a skillet with a splash of chicken broth to revive the luscious sauce.</p>

Ingredient Substitutions

<p>If white wine is not available, use extra chicken broth combined with a little white wine vinegar or lemon juice. A small amount of Dijon mustard can boost complexity as well. For a dairy free version replace butter with extra olive oil or a dairy free alternative and add nutritional yeast to bring savory richness to the sauce.</p>

Serving Suggestions

<p>Chicken scallopini pairs wonderfully with simple sides that do not overpower the flavors. Angel hair pasta tossed with butter and fresh parsley is perfect for soaking up the sauce. Roasted green beans or asparagus add a pop of color and nutrition that complements the Italian theme. To round out the meal, try starting with a light arugula salad dressed simply with lemon and olive oil to echo the fresh flavors of the main dish.</p>

<p>Simple techniques and fresh ingredients make this scallopini shine. Use fresh lemon juice and capers for the most vibrant flavor.</p>

Common Recipe Questions

→ What sides pair well with Chicken Scallopini?

Angel hair pasta, risotto, or mashed potatoes complement the dish well. Roasted asparagus or green beans also provide a fresh balance.

→ Can I prepare Chicken Scallopini ahead of time?

Yes, you can pound and season the chicken up to 24 hours ahead. Keep refrigerated and reheat gently with a splash of broth before serving.

→ What can I use instead of white wine?

Extra chicken broth with a splash of white wine vinegar or fresh lemon juice works well. Dijon mustard can be added to enhance depth.

→ How do I properly pound chicken for this dish?

Place chicken between plastic wrap or in a ziplock bag and gently pound outward from the center to about 1/4 inch thickness using a meat mallet.

→ Why might the sauce appear greasy?

The sauce can break if butter is added at too high heat. Remove from heat and whisk in cold butter slowly to emulsify and maintain texture.

→ Is this dish adaptable for dairy-free diets?

Yes, substitute butter with olive oil or dairy-free alternatives. Nutritional yeast can add a rich, savory finish.