Classic Chicken Scallopini (Printer-Friendly)

Tender chicken cutlets cooked in a zesty lemon-butter sauce with capers and fresh herbs for an elegant dinner.

# What You'll Need:

→ Poultry

01 - 4 boneless skinless chicken breasts, thinly sliced and pounded to 1/4 inch thickness

→ Coating

02 - 1/2 cup all-purpose flour

→ Fats

03 - 2 tablespoons olive oil
04 - 4 tablespoons unsalted butter, divided

→ Aromatics

05 - 2 cloves garlic, minced

→ Liquids

06 - 1/2 cup dry white wine
07 - 1 cup chicken broth
08 - 2 tablespoons fresh lemon juice

→ Seasonings

09 - Salt and freshly ground black pepper, to taste
10 - 1 tablespoon capers (optional)

→ Garnish

11 - 2 tablespoons fresh parsley, chopped

# Steps to Follow:

01 - Slice chicken breasts horizontally to create thinner cutlets. Place between plastic wrap and pound to 1/4 inch thickness for even cooking and tenderness.
02 - Season both sides generously with salt and pepper. Lightly dredge each piece in flour, shaking off the excess to create a thin coating.
03 - Heat 2 tablespoons olive oil and 2 tablespoons butter in a large skillet over medium-high heat. Cook chicken cutlets in batches for 2 to 3 minutes per side until golden brown and cooked through. Transfer to a plate and tent with foil to keep warm.
04 - Add minced garlic to the same pan and cook for 30 seconds until fragrant without browning. Deglaze with white wine, scraping browned bits from the pan. Reduce wine by half, about 2 minutes.
05 - Add chicken broth and lemon juice to the pan. Bring to a simmer and cook for 3 to 4 minutes until the sauce slightly reduces and thickens.
06 - Lower heat, stir in remaining 2 tablespoons butter and optional capers until melted. Return chicken and accumulated juices to the pan, spoon sauce over, and simmer gently for 1 to 2 minutes to blend flavors. Garnish with fresh parsley before serving.

# Extra Suggestions:

01 - Ensure the pan is adequately hot before adding chicken to achieve a golden crust and avoid overcrowding to prevent steaming.
02 - Adjust lemon juice to taste as acidity may vary.
03 - For a dairy-free version, substitute butter with olive oil or dairy-free alternatives.

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