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Tender chicken cutlets bathed in a vibrant lemon butter sauce make this classic chicken scallopini a go-to for both quick weeknight dinners and elegant meals. The bright citrus notes balanced with the richness of butter and the subtle tang of capers create a dish that feels special without requiring hours in the kitchen.
I first cooked this after a friend shared the recipe, and now it’s a family favorite that’s often requested for Sunday dinners. It’s one of those recipes that feels impressive but never complicated.
Ingredients
- Chicken breasts: Two boneless skinless chicken breasts sliced thinly for fast even cooking, aim for fresh quality at the butcher
- Salt and freshly ground black pepper: To season and bring out the chicken’s natural flavor
- All purpose flour: Half a cup of all purpose flour for dredging which helps create a delicate crust, make sure it’s fresh for best coating
- Unsalted butter: Four tablespoons unsalted butter for richness and sauce silkiness, choose a French butter for that creamy taste
- Olive oil: Two tablespoons olive oil to balance flavors and prevent burning during searing, extra virgin preferred
- Garlic cloves: Two garlic cloves minced finely to infuse aroma and depth into the sauce
- Dry white wine: Half a cup dry white wine used to deglaze the pan adding acidity and complexity, a good local Sauvignon Blanc works beautifully here
- Chicken broth: Half a cup chicken broth to build the sauce base, homemade or good quality store bought adds richness
- Fresh lemon juice: Three tablespoons fresh lemon juice for the signature bright note, freshly squeezed is essential
- Capers: Two tablespoons drained capers optional but recommended to add a briny pop that lifts the dish
- Fresh parsley: Two tablespoons fresh parsley finely chopped for a fresh herbal finish
Instructions
- Slice the Chicken:
- Slice each breast horizontally into thin cutlets then place between plastic wrap sheets and pound evenly to a quarter inch thickness using a meat mallet or heavy skillet. This ensures tender, quick, and uniform cooking.
- Season and Coat:
- Season both sides of each cutlet with salt and freshly ground pepper. Lightly dredge them in flour shaking off the excess to avoid clumps and ensure a light crust.
- Sear the Chicken:
- Heat two tablespoons of olive oil and two tablespoons of butter in a large skillet over medium high heat. Sear the chicken cutlets for about two to three minutes on each side until they turn golden brown and are cooked through. Transfer them to a warm plate and tent with foil to rest.
- Prepare the Sauce:
- In the same skillet, add the minced garlic and cook for thirty seconds until fragrant. Deglaze the pan with dry white wine scraping up the flavorful browned bits stuck on the bottom. Let the wine reduce by half, which takes about two minutes to concentrate the flavor.
- Simmer the Sauce:
- Add the chicken broth and fresh lemon juice to the skillet and simmer for three to four minutes until the sauce thickens slightly.
- Finish the Sauce:
- Lower the heat to low and stir in the remaining two tablespoons of butter along with the drained capers. Swirl the pan gently until the butter melts and the sauce becomes silky and glossy.
- Combine and Serve:
- Return the chicken cutlets along with their juices back to the skillet. Spoon the sauce over the top and let everything simmer gently for one to two minutes to bring the flavors together. Sprinkle with freshly chopped parsley before serving.
The lemon juice is my favorite ingredient here because it brightens every bite and gives the dish that refreshing zing. The first time I made this I was amazed at how such simple ingredients transformed into a sauce so creamy and vibrant. It quickly became a dish we associate with relaxed family dinners full of laughter.
Storage Tips
Store leftovers covered in the fridge and consume within two days to keep the chicken tender and sauce fresh. Reheat gently on the stove to avoid drying out.
Ingredient Substitutions
You can swap chicken broth with vegetable stock if preferred. For a non alcoholic version, replace white wine with extra chicken broth and a splash of lemon juice to maintain acidity. Capers can be omitted or replaced by green olives for a different briny note.
Serving Suggestions
This scallopini pairs beautifully with angel hair pasta tossed in olive oil and garlic or with roasted seasonal vegetables like asparagus or green beans. A crisp arugula salad with a light vinaigrette also balances the richness.
Bright, elegant, and ready in about 30 minutes, this chicken scallopini is perfect for busy weeknights yet impressive enough for guests.
Common Recipe Questions
- → Comment obtenir un poulet tendre et uniforme ?
Il est essentiel de battre les escalopes de poulet à une épaisseur régulière d’environ 6 mm pour une cuisson homogène et une texture moelleuse.
- → Quel vin blanc utiliser pour la sauce ?
Privilégiez un vin blanc sec que vous appréciez en dégustation, car il influence directement la saveur finale de la sauce.
- → Peut-on remplacer les câpres ?
Les câpres apportent une pointe d’acidité salée, mais peuvent être omises pour un goût plus doux sans altérer la texture.
- → Quelle cuisson pour le poulet en escalopes ?
Faites revenir les escalopes dans un mélange beurre et huile à feu moyen-vif 2 à 3 minutes de chaque côté pour une belle coloration et une cuisson parfaite.
- → Quels accompagnements conviennent le mieux ?
Ce plat s’accorde parfaitement avec des pâtes très fines, des légumes rôtis ou une salade d’arugula fraîche pour équilibrer la richesse de la sauce.
- → Comment épaissir légèrement la sauce ?
Un mijotage court après ajout du bouillon et jus de citron permet une réduction légère, concentrant les saveurs tout en conservant onctuosité.