There’s something about Chicken Scallopini that feels like a warm hug on a cold day—it’s that kind of dish. Imagine tender chicken, coated in a hint of lemony goodness, reminding you of sunlit gardens and, oddly enough, last summer’s road trip playlist. It’s like a culinary time machine, whisking you away to a cozy family dinner or an impromptu picnic under the stars.
Steps
- Pat the chicken cutlets dry with paper towels and season them with salt and pepper. Coat each cutlet in flour, shaking off any excess.
- In a large skillet over medium-high heat, warm some butter until it shimmers. Cook the chicken cutlets until they are golden brown on both sides, approximately 5 minutes, turning them halfway through. Transfer the chicken to a plate and cover with foil to keep warm.
- Pour wine and lemon juice into the skillet, scraping up any browned bits from the pan’s bottom. Remove the skillet from heat and whisk in butter until it is fully blended. Stir in the capers.
- Return the chicken and any collected juices to the skillet. Toss the chicken in the sauce to ensure it is well coated. Garnish with fresh parsley and serve with lemon wedges on the side.
Ingredients
- Chicken breast cutlets (2 cutlets per serving, total of 8 cutlets for 4 servings)
- Salt and pepper to taste
- All-purpose flour (for dredging)
- Olive oil or clarified butter (for pan-frying)
- 4 ounces dry white wine (such as Chardonnay, Viognier, Pinot Gris, or Sauvignon Blanc)
- Juice of one lemon
- Additional butter (for the sauce)
- Capers (to taste)
- Fresh parsley (for garnish)
- Lemon wedges (for serving)
Nutritional Values
Calories: 1572kcal | Carbohydrates: 56g | Protein: 152g | Fat: 68g | Saturated Fat: 24g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 32g | Trans Fat: 1.2g | Cholesterol: 496mg | Sodium: 2188mg | Potassium: 2756mg | Fiber: 4g | Sugar: 4g | Vitamin A: 968IU | Vitamin C: 32mg | Calcium: 84mg | Iron: 8mg
FAQ
- Why is the sauce cooked in the same pan as the chicken?
- Cooking the sauce in the same skillet as the chicken reduces clean-up time and enhances the flavor. Deglazing the pan with white wine releases the flavorful chicken bits stuck to the bottom, adding depth to the sauce.
- What can I use if I don’t have chicken breast cutlets?
- If chicken cutlets are unavailable, you can create your own by placing a chicken breast flat on a cutting board. Use your palm to hold it steady, then slice it in half horizontally, cutting all the way through.
- Can I prepare part of this recipe in advance?
- Yes, you can coat the chicken with flour and store it in the refrigerator, either covered or wrapped in plastic, up to a day before cooking.
- What should I use as a substitute for dry white wine?
- If you prefer an alcohol-free option, replace the wine with ½ cup of vegetable or chicken broth.
- How should leftover Chicken Scallopini be stored?
- Store any leftovers in the refrigerator, covered, for up to four days.
Tips
- Use Chicken Breast Cutlets: If your store doesn’t have cutlets, easily create your own by slicing chicken breasts horizontally into thinner pieces. This ensures quick cooking and even browning.
- Clarified Butter for Frying: Consider using clarified butter or ghee for pan-frying, as it has a higher smoke point than regular butter, preventing burning and contributing to the dish’s rich flavor.
- Deglaze with White Wine: After cooking the chicken, deglaze the pan with white wine to incorporate the flavorful bits left in the skillet. This enhances the sauce’s depth, but you can substitute with broth if preferred.
- Make Ahead Option: Prepare the chicken by dredging in flour and storing it in the refrigerator a day ahead. This streamlines the process and allows you more time to enjoy cooking.
Equipment
- Large Skillet: A high-quality skillet is essential for pan-frying the chicken and making the sauce.
- Whisk: Useful for incorporating butter into the sauce.
- Cutting Board: Helpful for preparing chicken breast cutlets if they need to be sliced.
- Chef’s Knife: Necessary for slicing chicken breasts if they’re not pre-cut into cutlets.
