Introduction
Chicken Scallopini is a delightful dish that is both simple to prepare and packed with flavor. With tender chicken breasts coated in a seasoned flour mixture and bathed in a zesty lemon sauce with capers, this dish celebrates classic Italian flavors. Whether served over pasta or alongside vegetables, Chicken Scallopini is sure to impress family and friends alike.
Detailed Ingredients with measures
For the Chicken:
– 4 boneless, skinless chicken breasts
– 1/2 cup all-purpose flour
– 1/2 teaspoon garlic powder
– 1/2 teaspoon onion powder
– 1/4 teaspoon paprika
– Salt and freshly ground black pepper, to taste
– 3 tablespoons olive oil
– 2 tablespoons unsalted butter
For the Sauce:
– 3 cloves garlic, minced
– 1/2 cup dry white wine (like Sauvignon Blanc) or chicken stock
– 1 cup chicken stock
– 2 tablespoons fresh lemon juice (about 1 lemon)
– 2 tablespoons capers, drained
– 2 tablespoons unsalted butter
– 2 tablespoons fresh parsley, chopped (for garnish)
– Lemon slices (optional, for garnish)
Prep Time
15 minutes
Cook Time
20 minutes
Total Time
35 minutes
Yield
Serves 4
Instructions
1. Prepare the Chicken:
– Butterfly each chicken breast to create thin, even pieces, or place each breast between two sheets of plastic wrap and pound them to about 1/4-inch thickness using a meat mallet.
– In a shallow dish, mix the flour, garlic powder, onion powder, paprika, salt, and pepper. Dredge each chicken piece in the seasoned flour, shaking off any excess.
2. Cook the Chicken:
– Heat the olive oil and 2 tablespoons of butter in a large skillet over medium-high heat.
– Cook the chicken in batches to avoid overcrowding the pan, about 3-4 minutes per side, until golden brown and fully cooked. Remove and set aside on a plate.
3. Prepare the Sauce:
– In the same skillet, lower the heat to medium and add the minced garlic. Sauté until fragrant, about 30 seconds.
– Pour in the white wine (or chicken stock) to deglaze the pan, scraping up any browned bits from the bottom. Let it simmer for 1-2 minutes to reduce slightly.
– Add the chicken stock, lemon juice, and capers. Simmer for 3-4 minutes to reduce and intensify the flavors.
– Remove the pan from heat and whisk in the butter until the sauce is silky and smooth.
4. Combine and Serve:
– Return the cooked chicken to the skillet, spooning the sauce over the top. Allow the chicken to heat through for 2-3 minutes.
– Garnish with fresh parsley and lemon slices if desired. Serve immediately over cooked pasta, rice, or alongside steamed vegetables.
Notes
– Avoid overcrowding the pan while cooking the chicken to achieve a crispy, golden crust.
– Dry white wine adds depth, but chicken stock works well if you prefer not to include alcohol.
– Start with 2 tablespoons each of capers and lemon juice, then adjust to taste—add more lemon for brightness or capers for saltiness in 1/2 tablespoon increments.
Detailed Directions and Instructions
Prepare the Chicken:
– Butterfly each chicken breast to create thin, even pieces, or place each breast between two sheets of plastic wrap and pound them to about 1/4-inch thickness using a meat mallet.
– In a shallow dish, mix the flour, garlic powder, onion powder, paprika, salt, and pepper. Dredge each chicken piece in the seasoned flour, shaking off any excess.
Cook the Chicken:
– Heat the olive oil and 2 tablespoons of butter in a large skillet over medium-high heat.
– Cook the chicken in batches to avoid overcrowding the pan, about 3-4 minutes per side, until golden brown and fully cooked. Remove and set aside on a plate.
Prepare the Sauce:
– In the same skillet, lower the heat to medium and add the minced garlic. Sauté until fragrant, about 30 seconds.
– Pour in the white wine (or chicken stock) to deglaze the pan, scraping up any browned bits from the bottom. Let it simmer for 1-2 minutes to reduce slightly.
– Add the chicken stock, lemon juice, and capers. Simmer for 3-4 minutes to reduce and intensify the flavors.
– Remove the pan from heat and whisk in the butter until the sauce is silky and smooth.
Combine and Serve:
– Return the cooked chicken to the skillet, spooning the sauce over the top. Allow the chicken to heat through for 2-3 minutes.
– Garnish with fresh parsley and lemon slices if desired. Serve immediately over cooked pasta, rice, or alongside steamed vegetables.
Notes
Avoid overcrowding the pan while cooking the chicken to achieve a crispy, golden crust.
Dry white wine adds depth, but chicken stock works well if you prefer not to include alcohol.
Start with 2 tablespoons each of capers and lemon juice, then adjust to taste—add more lemon for brightness or capers for saltiness in 1/2 tablespoon increments.
Cook techniques
Butterflying Chicken Breasts
To butterfly chicken breasts, place each breast between two sheets of plastic wrap and use a meat mallet to gently pound them to an even thickness of about 1/4 inch. This ensures that the chicken cooks evenly and remains tender.
Dredging in Seasoned Flour
Dredging involves coating the chicken pieces in seasoned flour. In a shallow dish, mix all-purpose flour with spices like garlic powder, onion powder, and paprika, along with salt and pepper. This coating helps achieve a crispy texture when frying.
Proper Skillet Cooking
Heat olive oil and butter in a large skillet over medium-high heat. Cook the chicken in batches to prevent overcrowding, which can lower the pan’s temperature and result in steaming rather than browning. Cook each side for 3-4 minutes until golden brown.
Sautéing Garlic
Sautéing garlic requires a medium heat to avoid burning. In the skillet, add minced garlic and cook until fragrant, about 30 seconds. This technique infuses the oil with flavor and enhances the overall taste of the sauce.
Deglazing the Pan
To deglaze the pan, pour in white wine or chicken stock, using a wooden spoon to scrape the browned bits from the bottom. This process adds depth to the sauce and incorporates the flavorful residues left behind from cooking the chicken.
Whisking in Butter
After removing the pan from heat, whisking in cold butter creates a silky and smooth sauce. This technique enriches the sauce and adds a luxurious texture, enhancing the overall experience of the dish.
FAQ
Can I use chicken stock instead of white wine?
Yes, chicken stock is a great substitute for white wine and will still provide a delicious base for the sauce.
How do I know when the chicken is cooked through?
The chicken should reach an internal temperature of 165°F (75°C). It should be golden brown on the outside and the juices should run clear when cut.
Can I prepare the sauce ahead of time?
While it’s best to serve the sauce fresh for optimal flavor and texture, you can prepare the components (minced garlic, stock, etc.) ahead and assemble shortly before serving.
What can I serve with Chicken Scallopini?
Chicken Scallopini pairs well with cooked pasta, rice, or steamed vegetables. You can also serve it with a salad for a lighter option.
What if I don’t have capers?
If you don’t have capers, you could use brined olives for a similar briny flavor or omit them entirely for a milder sauce.
Conclusion
Preparing Chicken Scallopini is a delightful way to enjoy a deliciously light and flavorful dish. With its tender chicken, savory garlic, and zesty lemon sauce, this recipe is perfect for a weeknight dinner or a special occasion. The combination of crispy chicken and the silky sauce will surely impress your family and guests alike. Serve it with your choice of sides for a complete meal that everyone will love.
More recipes suggestions and combination
Chicken Piccata
Try this Italian classic made with chicken breasts cooked in a lemony caper sauce for a delicious twist on your scallopini.
Pasta Primavera
A vibrant mix of fresh vegetables tossed with pasta and a light olive oil or lemon dressing make a great side to complement Chicken Scallopini.
Garlic Butter Shrimp
Sautéed shrimp in a garlic butter sauce is a perfect pairing with chicken, offering a seafood element to your meal.
Stuffed Bell Peppers
Bake bell peppers filled with rice, beans, and chicken for a hearty and colorful side dish that complements the flavors of the scallopini.
Roasted Asparagus
Tender, roasted asparagus drizzled with lemon juice would add a fresh and slightly crunchy element to your Chicken Scallopini meal.
Mushroom Risotto
Creamy risotto with mushrooms is a delicious and comforting side that pairs beautifully with the lemony chicken.
Herb-Wilted Spinach
Quickly sauté fresh spinach with garlic and herbs for a healthy and flavorful side that balances the richness of the dish.
