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Lemon Caper Chicken Scallopini Recipe

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4.2 from 3 reviews

Enjoy a classic Italian restaurant favorite with this easy Chicken Scallopini recipe. Tender chicken breasts are lightly coated and pan-fried to golden perfection, then bathed in a bright, tangy lemon caper sauce. Served alongside pasta or your favorite sides, this dish offers a perfect balance of savory and zesty flavors for a stunning main course.

  • Author: Zara
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: 4 servings
  • Category: Main Course
  • Method: Frying
  • Cuisine: Italian

Ingredients

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)

Instructions

  1. Prepare the Chicken: Start by pounding the chicken breasts to an even thickness to ensure they cook evenly. In a shallow dish, mix the flour with garlic powder, onion powder, paprika, salt, and black pepper. Dredge each chicken breast thoroughly in the seasoned flour, shaking off any excess.
  2. Cook the Chicken: Heat olive oil and butter together in a large skillet over medium-high heat. Add the floured chicken breasts and cook for about 4-5 minutes on each side, or until the chicken is golden brown and cooked through. Remove the chicken from the skillet and set aside, keeping it warm.
  3. Make the Sauce: In the same skillet, add the minced garlic and sauté for about 30 seconds until fragrant. Pour in the white wine (or chicken stock if preferred) and allow it to simmer, scraping up any browned bits from the bottom of the skillet. Add the chicken stock, lemon juice, and capers, and let the sauce simmer for 3-4 minutes until slightly reduced.
  4. Finish the Sauce and Serve: Stir in the butter to enrich and thicken the sauce. Return the chicken breasts to the skillet, spoon the sauce over them, and warm for another 1-2 minutes. Garnish with fresh chopped parsley and lemon slices if desired. Serve immediately with pasta or your favorite side dishes.

Notes

  • For an alcohol-free version, substitute white wine with additional chicken stock.
  • Pounding the chicken breasts to uniform thickness helps them cook evenly and stay tender.
  • This dish pairs wonderfully with angel hair pasta or a simple green salad.
  • Use fresh lemon juice for the best bright flavor in the sauce.
  • Leftovers can be refrigerated for up to 2 days and reheated gently on the stovetop.

Find it online: https://zaracooking.com/lemon-caper-chicken-scallopini-recipe/