Description
This classic Chicken Scallopini recipe features tender, thinly pounded chicken breasts dredged in flour and sautéed to golden perfection. Finished with a bright, tangy sauce made from fresh lemon juice, garlic, chicken broth, and capers, this dish is perfect for a quick yet elegant meal that pairs beautifully with pasta, rice, or steamed vegetables.
Ingredients
Scale
Chicken and Coating
- 4 boneless, skinless chicken breasts (about 1.5 lbs)
- 1/2 cup all-purpose flour
Sauce
- 3 cloves fresh garlic, minced
- 4 tbsp unsalted butter
- 1/4 cup freshly squeezed lemon juice
- 1 cup low-sodium chicken broth
- 2 tbsp capers
Instructions
- Prepare the chicken: Place chicken breasts between two sheets of plastic wrap and gently pound them to an even thickness of about 1/2 inch. This ensures even cooking and tender texture.
- Dredge the chicken: Coat each chicken breast lightly in all-purpose flour, shaking off any excess to avoid a gummy crust.
- Sauté the chicken: Heat the unsalted butter in a large skillet over medium-high heat. Add the floured chicken breasts and cook for 3-4 minutes on each side until they turn golden brown and are cooked through. Remove the chicken from the skillet and set aside.
- Make the sauce: Reduce the heat to medium-low in the same skillet. Add the minced garlic and sauté for about one minute until fragrant but not browned. Pour in the chicken broth and freshly squeezed lemon juice, scraping the pan to release any browned bits for added flavor.
- Add capers and simmer: Stir in the capers, then return the chicken breasts to the skillet. Let everything simmer together for an additional 2 minutes so the chicken absorbs the bright, tangy sauce.
- Serve: Plate the chicken and spoon the sauce over the top. Serve immediately while hot, pairing well with your choice of sides like pasta, rice, or roasted vegetables.
Notes
- Use a meat mallet or rolling pin to gently pound the chicken breasts evenly.
- Be careful not to overcook chicken; it should reach an internal temperature of 165°F (74°C).
- For a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend.
- Fresh lemon juice is key for the bright acidity in this dish—avoid bottled lemon juice for best flavor.
- To add more richness, you can finish the sauce with a splash of white wine or a pat of additional butter.
