Sylvia's Chicken Scaloppine
Elevate your weeknight dinner game with Sylvia's Chicken Scaloppine, a classic Italian-inspired dish that combines tender, golden-browned chicken with a luscious lemon-butter sauce. Perfectly seasoned and pan-seared chicken breasts are simmered in a vibrant medley of chicken stock, dry white wine, fresh lemon juice, and briny capers, creating a sauce that’s equal parts tangy, savory, and indulgent. A sprinkle of fresh parsley and optional lemon slices add a bright finishing touch. Ready in just 40 minutes, this easy-to-follow recipe is perfect for both busy weeknights and elegant dinner parties. Pair it with pasta, mashed potatoes, or your favorite vegetables for a restaurant-quality meal you’ll want to make again and again! Keywords: chicken scaloppine recipe, lemon butter sauce, easy chicken dinner, Italian chicken dish, quick weeknight meals.
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Ingredients
- 4 pieces Chicken breasts
- 0.5 cups All-purpose flour
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 2 tablespoons Olive oil
- 4 tablespoons Unsalted butter
- 3 Garlic cloves, minced
- 0.75 cups Chicken stock
- 0.5 cups Dry white wine
- 3 tablespoons Lemon juice, freshly squeezed
- 2 tablespoons Capers, rinsed and drained
- 2 tablespoons Fresh parsley, chopped
- 4 slices Lemon slices (optional, for garnish)
Directions
Step 1
Place the chicken breasts between two sheets of plastic wrap or parchment paper. Use a meat mallet to gently pound the chicken to an even thickness of about 1/4 inch.
Step 2
In a shallow dish, combine the flour, salt, and ground black pepper. Dredge each piece of chicken in the flour mixture, shaking off any excess.
Step 3
Heat 1 tablespoon of olive oil and 2 tablespoons of butter in a large skillet over medium heat. Once the butter is melted and sizzling, add the chicken breasts to the skillet (work in batches if needed to avoid overcrowding). Cook for 3-4 minutes on each side, or until golden brown and fully cooked through. Transfer the cooked chicken to a plate and cover with foil to keep warm.
Step 4
In the same skillet, add the remaining 1 tablespoon of olive oil and 2 tablespoons of butter. Add the minced garlic and sauté for 1 minute, or until fragrant.
Step 5
Pour the chicken stock and white wine into the skillet, stirring to deglaze the pan and scrape up any browned bits from the bottom. Bring the mixture to a simmer.
Step 6
Stir in the lemon juice and capers, then let the sauce reduce slightly, about 3-4 minutes.
Step 7
Return the chicken breasts to the skillet, spooning the sauce over them to coat. Cook for an additional 2-3 minutes to heat the chicken through and marry the flavors.
Step 8
Sprinkle the chopped parsley over the chicken and garnish with lemon slices, if desired.
Step 9
Serve immediately with your choice of sides, such as pasta, mashed potatoes, or steamed vegetables. Enjoy!
Nutrition Facts
| Serving size | (1330.3g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2215.3 |
| Total Fat 104.4g | 0% |
| Saturated Fat 39.3g | 0% |
| Polyunsaturated Fat 2.7g | |
| Cholesterol 712.0mg | 0% |
| Sodium 3433.2mg | 0% |
| Total Carbohydrate 59.6g | 0% |
| Dietary Fiber 3.6g | 0% |
| Total Sugars 4.0g | |
| Protein 231.8g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 159.3mg | 0% |
| Iron 10.3mg | 0% |
| Potassium 351.3mg | 0% |
Source of Calories