This chicken scallopini recipe is an Italian bistro favorite with a buttery lemon sauce topped with capers.
There is a difference between scallopini and piccata. Scallopini means thinly sliced pieces of meat, while piccata is more about the sauce. Scallopini can also be made with a Marsala wine sauce.
Keep leftover chicken scallopini with its sauce in a covered container for up to 4 days. Reheat the chicken and sauce on the stovetop on medium heat or in the microwave with some extra broth. Freeze portions in zippered bags for up to 4 weeks and thaw in the refrigerator before reheating.
Make a shortcut scallopini by using frozen and thawed chicken cutlets. Simply prepare the sauce and simmer the cutlets in Step 6.
Did you enjoy this Chicken Scallopini? Leave a comment and rating below.
Chicken scallopini is a quick and flavorful dish with tender, golden chicken in a bright lemon butter sauce with capers and garlic—perfect for a simple yet elegant meal.
For the Sauce
2 tablespoons salted butter1 clove garlic minced⅓ cup dry white wine⅓ cup chicken broth1 tablespoon capers1 tablespoon chopped fresh parsley optional
Zest 1 teaspoon of lemon zest*. Cut the rest of the lemon into wedges for serving and set aside.
Dab the chicken dry with a paper towel and sprinkle with ½ teaspoon lemon zest, salt and pepper. Lightly dust the chicken with flour.
In a 10-inch nonstick skillet, heat the olive oil over medium-high heat. Add the chicken (in batches if needed), and brown 2 to 3 minutes per side, or until cooked through. Transfer to a plate to keep warm.
Add the butter and garlic to the pan and cook until fragrant, about 1 minute.
Stir in white wine, broth, capers, and remaining lemon zest. Simmer for 3 minutes.
Add the chicken and simmer for 1 minute more to heat through. Garnish with parsley if desired, and serve with lemon slices.
Chicken: If using chicken breasts, cut them horizontally into cutlets, ¼-inch thick.
Mushrooms: 4 oz sliced mushrooms can be added to the sauce. Cook them in the pan before adding the garlic.
*How to zest a lemon: To zest a lemon, use a zester or use the smallest holes on a box grater and zest just the yellow part of the skin, the white part underneath (the pith) is bitter.
Leftovers: Keep leftovers in an airtight container in the refrigerator for 4 days or in the freezer for 4 weeks.
Calories: 252 | Carbohydrates: 6g | Protein: 25g | Fat: 12g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.2g | Cholesterol: 88mg | Sodium: 598mg | Potassium: 491mg | Fiber: 1g | Sugar: 1g | Vitamin A: 303IU | Vitamin C: 17mg | Calcium: 22mg | Iron: 1mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
