This is a fast and simple one skillet chicken scallopini recipe. I make it often and it’s a raving hit with family, guests and everyone in between. You probably have the ingredients laying around so this shouldn’t require a major trip to the grocery store. Substitute fresh turkey breast and olive oil instead of butter for a leaner dish. Serve with a salad or green veggies for a low carb meal… or sautéed potatoes or spaghetti using the leftover sauce (simple tomato sauce works too) for something more substantial.
Serves 3 , Time 30 minutes
- couple sheets of plastic wrap
- 1 lb or approx 450 grams of boneless skinless chicken breasts
- 1/2 cup all purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon (maybe a bit more) unsalted butter
- couple teaspoons of extra virgin olive oil
- 1/2 cup decent quality white wine (optional)
- 1 cup chicken broth or one chicken bouillon dissolved in 1 cup water
- 2 cloves of garlic chopped fine
- 2 teaspoons good quality capers (drained well)
- juice of 1/2 a lemon
- fresh parsley for garnish
- Make sure salt and pepper are evenly distributed within flower before dredging. Use a fork to mix and get rid of any clumps in the flour. You will be discarding a good portion of the flour so don’t worry if 1 teaspoon salt sounds high for this step
- Its important that chicken is only slightly browned and not fully cooked before re-entering skillet with sauce
- It’s important that the capers are drained well as its’ liquid will increase the salt content of the dish substantially
- The lemon juice should be the last liquid added after the sauce has reduced somewhat
- The color of the sauce does not matter as it will vary depending on the color of chicken stock or chicken bouillon used
Mix flour, salt and pepper in plate and set aside
Place one sheet of plastic wrap on sturdy flat surface. Put one chicken breast on plastic wrap and cover with second sheet. Use mallet or similar tool to pound and flatten each chicken breast to 1/4 inch thickness.
Dredge each side of chicken breast individually in flour mixture. shake off any excess.
Heat skillet to medium high heat. Melt together butter and couple teaspoons olive oil so butter doesn’t burn. Make sure pan is hot
Place chicken breasts in skillet, don’t overcrowd and do multiple batches if necessary. Cook 2 minutes each side ensuring that a light brown coating has been achieved. Set chicken aside.
In the same skillet, deglaze with the white wine and gently scrape any bits. Add the chicken stock, garlic and capers. Cook for 3-5 minutes on medium high heat until slightly reduced. Add one teaspoon olive oil or nob of butter and add back chicken breasts. Add lemon juice and cook for another 3 minutes or so until sauce is of desired consistency, usually like a light soup. Don’t forget to do a quick taste test of the sauce here and there. It shouldn’t be too sour or too salty.
Place chicken breasts on platter and spoon over sauce. Garish with parsley. Serve relatively quickly.
If you wish, save some sauce in the skillet and add al dente spaghetti to serve on the side.