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This unforgettable chicken scallopini turns basic chicken breasts into an impressive dinner that seems fancy yet takes just half an hour. The juicy chicken pieces soaked in a tangy lemon-butter mixture make a meal that's both sophisticated and soul-warming for any weekday.
I first tried making this scallopini when I wanted to copy my grandma's favorite dish from her tiny Italian eatery. After playing with the recipe for years, this version finally got her thumbs up, which is why it's now a regular part of my dinner lineup.
Ingredients
- Boneless skinless chicken breasts: Cutting thin and flattening makes them cook fast and stay juicy
- All purpose flour: Gives a light coating that helps the chicken turn golden
- Olive oil and butter: This mix offers the right taste and cooking temp
- Fresh garlic: Brings amazing smell and flavor to the sauce
- White wine: Loosens the tasty bits from the pan and adds richness; pick one you'd actually drink
- Chicken broth: Makes up the main part of the sauce and adds savory taste
- Fresh lemon juice: Lifts the whole dish with needed tartness
- Capers: You can skip them but they add amazing salty bursts
- Fresh parsley: Adds nice green color and fresh herb taste
Step-by-Step Instructions
- Prepare the Chicken:
- Cut chicken breasts sideways to make thinner pieces. Put them between plastic and flatten to about 1/4 inch thick with a meat hammer or heavy skillet. This makes them cook quickly and stay super tender.
- Season and Dredge:
- Add salt and fresh black pepper to both sides of the chicken. Put flour on a plate and lightly coat each chicken piece, making sure it's even and thin while tapping off extra. The flour helps make a nice outside and thickens the sauce later.
- Cook the Chicken:
- Warm up a big pan on medium-high. Add 2 tablespoons olive oil and 2 tablespoons butter until the butter melts and stops bubbling. Cook chicken in small batches to avoid packing the pan, about 2-3 minutes each side until golden and done. Move to a plate and cover loosely with foil to stay warm.
- Build the Sauce Base:
- In the same pan without wiping it clean, add chopped garlic and cook for 30 seconds until it smells good but isn't brown. Right away pour in white wine and use a wooden spoon to scrape all the tasty bits from the bottom. Let the wine cook down by half, about 2 minutes.
- Develop the Sauce:
- Add chicken broth and lemon juice, bring to a gentle boil and cook for 3-4 minutes until the sauce starts to reduce and get a bit thicker. This makes the flavors stronger and the sauce creamier.
- Finish the Dish:
- Turn heat to low and put in the last 2 tablespoons butter and capers if you want them, swirling the pan until butter melts and mixes in. Put chicken back in the pan with any juices that collected. Spoon sauce over the chicken and let it bubble gently for 1-2 minutes so the flavors can blend together.
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The capers might look like a tiny add-on but they totally change this dish. I once made this for my Italian neighbor who right away recognized the taste from when she was a kid in Sicily. She told me it was definitely the capers that made all the difference, adding that real Mediterranean feel.
Make Ahead Options
You can partly get this chicken scallopini ready ahead of time to make dinner even faster. Flatten and slice the chicken up to a day before and keep it covered in the fridge. You can also get all your ingredients ready separately, measuring and cutting everything beforehand. The finished dish tastes best when fresh but you can keep leftovers in the fridge for up to 3 days. Warm it up gently in a pan with a splash of chicken broth to bring the sauce back to life.
Perfect Pairings
This chicken tastes amazing with simple sides that go well without taking over. Angel hair pasta with a bit of butter and parsley makes a great base for soaking up that yummy sauce. Roasted asparagus or green beans add nice color and healthy stuff while keeping the Italian vibe. For a full meal, think about starting with a light arugula salad with lemon and olive oil dressing to match the flavors in the main dish.
Common Substitutions
This dish works great with whatever you've got in your kitchen. No chicken breasts around? Thin-pounded pork chops work really well as a different version called pork scallopini. If you don't drink alcohol, just use more chicken broth with a bit of white wine vinegar for depth. Can't have gluten? Rice flour or cornstarch work great for coating. For folks avoiding dairy, use just olive oil and finish the sauce with a bit of coconut cream instead of butter.
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Whip this up to wow your dinner guests or just to treat yourself to fancy restaurant food without leaving home.
Frequently Asked Questions
- → What goes well with Lemon Butter Chicken?
This dish pairs nicely with buttery mashed potatoes, creamy risotto, or light angel hair pasta to soak up the sauce. Pair with roasted vegetables like asparagus or a crisp spinach salad for balance.
- → Can I prep Lemon Butter Chicken in advance?
You can pound and season the chicken the night before and store it in the fridge. If making the entire dish ahead, gently reheat, adding a splash of broth and a bit of fresh butter to restore the sauce.
- → What can I use instead of white wine here?
Swap wine for more chicken broth mixed with a splash of white wine vinegar or fresh lemon juice. A teaspoon of Dijon mustard adds depth too if you'd like more complexity.
- → How do I flatten chicken properly?
Put the chicken breasts in a zip-top bag or between two pieces of plastic wrap and use a mallet’s flat end to evenly pound them from the center outward. Aim for about 1/4 inch thickness.
- → Why does the sauce separate or look greasy?
High heat can cause the butter to 'split' from the sauce. Take the pan off the heat and carefully whisk in chilled butter, piece by piece. Avoid boiling and add butter slowly to keep the sauce smooth.
- → Any tips for a dairy-free version of this dish?
Use olive oil or a non-dairy butter substitute instead of regular butter. You can toss in a little nutritional yeast to mimic the buttery richness, and it’ll still be full of flavor!