Chicken Scallopini Lemon Butter (Print Version)
# Ingredients:
→ For the Chicken
01 -
4 boneless, skinless chicken breasts, sliced and pounded thin
02 -
Salt and pepper to taste
03 -
120g all-purpose flour
04 -
30ml olive oil
05 -
60g butter, divided
→ For the Sauce
06 -
2 garlic cloves, minced
07 -
120ml white wine (or chicken broth)
08 -
240ml chicken broth
09 -
Juice of 1 lemon
10 -
15g capers (optional)
11 -
Fresh parsley for garnish
# Instructions:
01 -
Flatten the chicken breasts to an even thickness using a meat mallet. Season both sides generously with salt and pepper, then dredge in flour, shaking off any excess.
02 -
Heat olive oil and 30g butter in a large skillet over medium-high heat. Sauté the chicken until golden brown and cooked through, about 3-4 minutes per side. Transfer to a plate and set aside.
03 -
In the same pan with the remaining fond, add minced garlic and sauté for 30 seconds until fragrant. Deglaze with white wine, scraping up any browned bits from the bottom. Add chicken broth and lemon juice, then let the sauce reduce slightly for 3-4 minutes.
04 -
Lower the heat and swirl in remaining 30g butter and capers until the sauce is silky. Return the chicken to the skillet, spooning the sauce over the pieces. Allow to simmer for 2 minutes to meld the flavors.
05 -
Transfer to serving plates, garnish with fresh chopped parsley and additional lemon wedges if desired.
# Notes:
01 -
For best results, pound the chicken to an even 5mm thickness for quick and uniform cooking.
02 -
The sauce can be made more or less lemony according to your preference.