Chicken Scallopini Recipe
Chicken Scaloppini is a quick and flavorful dish featuring thinly sliced chicken cooked in a lemon-butter sauce with white wine and parsley. It’s light, zesty, and perfect for a weeknight dinner.
Print
Pin
Calories: 728kcal
Servings: 4
Equipment
- Sharp Knife
- Meat mallet or rolling pin
- Zip-top bag
- Large Skillet
- Tongs
Ingredients
- 1 large lemon
- 5 to 6 sprigs fresh parsley
- 2 large boneless skinless chicken breasts (about 1 1/4 pounds total)
- 1 1/2 teaspoons kosher salt divided
- 1/2 teaspoon freshly ground black pepper
- 1/4 cup all-purpose flour
- 3 tablespoons olive oil divided
- 1/2 cup dry white wine
- 1/2 cup low-sodium chicken broth
- 2 tablespoons unsalted butter
Instructions
- Juice the lemon until you have 1/4 cup. Chop the parsley until you have 2 tablespoons.
- Butterfly the chicken breasts and pound them to an even 1/4-inch thickness in a zip-top bag.
- Season the chicken with 1 teaspoon salt and 1/2 teaspoon black pepper.
- Dredge each piece in flour, shaking off the excess.
- Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Cook the chicken in a single layer for 2-3 minutes per side until golden brown. Repeat with the remaining chicken if needed.
- Add white wine to the pan and cook until reduced by half, about 1 minute.
- Stir in lemon juice, chicken broth, and remaining salt. Cook until slightly thickened, about 3 minutes.
- Add butter and swirl until melted. Pour sauce over chicken and sprinkle with parsley.
Nutrition
Calories: 728kcal | Carbohydrates: 14g | Protein: 34g | Fat: 57g | Saturated Fat: 28g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 21g | Trans Fat: 2g | Cholesterol: 179mg | Sodium: 345mg | Potassium: 861mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1267IU | Vitamin C: 4mg | Calcium: 178mg | Iron: 2mg