30 minute Chicken Scallopini features thin, tender chicken breast cutlets, pan-fried to golden perfection, swimming in a rich and creamy sauce with lemon, garlic, and white wine with fresh herbs and parmesan cheese.
Course Main Course
Cuisine Italian
Keyword Chicken Scallopini
Prep Time 10 minutesminutes
Cook Time 20 minutesminutes
Total Time 30 minutesminutes
Servings 4servings
Calories 540kcal
Author Michelle
Ingredients
2boneless skinless chicken breastscut in half length-wise (butterflied)
Salt and pepper
⅓cupflour
4tablespoonsbutter divided
3tablespoonsextra virgin olive oildivided
4garlic clovesminced
Juice from 1 lemon
⅓cupchicken stock
3tablespoonsdry white wine
¼cup brined capersrinsed and patted dry
½cupheavy cream
¼cupfresh parsley chopped
½cupgrated parmesan
Instructions
Season chicken with salt and pepper.
Place flour in a shallow dish. Dredge chicken to fully coat and shake off excess. Transfer to a plate.
In a large skillet over medium heat, melt 2 tablespoons butter with 2 tablespoons olive oil.
When butter and oil start to sizzle, add half the chicken. Cook for about 3 minutes on each side, until browned. Then transfer to a plate.
Add 2 more tablespoons butter and the remaining olive oil and repeat cooking with remaining chicken.
Once remaining chicken is removed to a plate, reduce heat and add garlic and sauté quickly, for about a minute, until fragrant.
Add lemon juice, stock, wine, and capers to the skillet. Raise heat and bring to a boil.
Return chicken to the skillet and simmer for 5 minutes.
Remove chicken to a serving dish. Stir remaining cream into the sauce and whisk until combined.
Pour sauce over chicken and garnish with fresh parsley and grated parmesan.
Video
Notes
Storage: Leftovers can be refrigerated in an airtight container for up to 4 days.
Gluten Free: Use measure-for-measure gluten free flour.