Italian-American Chicken with Lemon

This chicken scallopini has become my go-to dinner solution when I need something elegant yet quick enough for busy weeknights. The tender chicken bathed in a silky lemon butter sauce transforms basic ingredients into a restaurant-worthy meal that always impresses.

I discovered this recipe during a particularly hectic month when I needed fast dinner solutions that didn't sacrifice quality. My family was so impressed by the rich flavors that it's now in our regular rotation, requested at least twice a month even by my pickiest eater.

Ingredients

• Chicken breasts: Thinly sliced and pounded creates the perfect tender texture and ensures quick even cooking
• All purpose flour: Creates that perfect light coating that gives the chicken a beautiful golden exterior
• Olive oil and butter: Combination provides the ideal frying medium with rich flavor and proper cooking temperature
• White wine: Adds acidity and depth to the sauce while the alcohol cooks off completely
• Chicken broth: Forms the base of the sauce while adding savory richness
• Fresh lemon juice: Brightens the entire dish with essential citrus notes
• Capers: Offer little bursts of briny flavor that complement the lemon perfectly
• Fresh parsley: Adds color and a clean herbaceous finish

Step-by-Step Instructions

Prepare the chicken:

Take your chicken breasts and slice them horizontally then use a meat mallet to pound them to about 1/4 inch thickness. This thinness is crucial for quick cooking and tender results. Season generously with salt and pepper on both sides then dredge in flour, shaking off excess. The thin coating will create a beautiful crust.

Create the perfect sear:

Heat a large skillet over medium high heat and add 2 tablespoons olive oil and 2 tablespoons butter. When the butter stops foaming, add your chicken in a single layer without overcrowding. Work in batches if needed. Cook for 3 minutes per side until golden brown and cooked through. Transfer to a plate and cover loosely with foil.

Build the flavor base:

In the same pan with all those delicious browned bits, add your minced garlic and cook for just 30 seconds until fragrant but not browned. Immediately pour in the white wine, scraping the bottom of the pan with a wooden spoon to release all those flavor treasures. Let bubble for about 1 minute until slightly reduced.

Create the sauce:

Pour in the chicken broth and lemon juice, stirring to combine. Allow the sauce to simmer gently for about 5 minutes until it reduces by about one third. The sauce should coat the back of a spoon but still remain pourable.

Finish with richness:

Reduce heat to low and add the remaining 2 tablespoons of butter and capers if using. Swirl the pan until butter is melted and incorporated, creating a velvety emulsion. Return the chicken to the pan, spooning the sauce over each piece. Let everything warm together for 1 to 2 minutes.

Garnish and serve:

Sprinkle generously with fresh chopped parsley before serving. The bright green against the golden chicken and glistening sauce creates a beautiful presentation. Serve immediately while hot.

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The capers are truly the secret ingredient that transformed this dish for me. I was hesitant to add them initially, but their briny pop against the buttery lemon sauce creates a complexity that makes guests think you spent hours in the kitchen. My husband now specifically requests extra capers whenever I make this dish.

Wine Pairing Suggestions

This chicken scallopini pairs beautifully with the same white wine you use in the recipe. A crisp Pinot Grigio or Sauvignon Blanc complements the lemony notes while cutting through the richness of the butter sauce. For special occasions, I serve this with a glass of unoaked Chardonnay which enhances the buttery elements while maintaining enough acidity to balance the dish.

Make Ahead Options

You can prepare components of this dish ahead of time to streamline your cooking process. Pound and season the chicken up to 24 hours in advance, keeping it covered in the refrigerator. The entire dish can also be fully prepared and refrigerated for up to 2 days. When reheating, add a splash of chicken broth to rejuvenate the sauce, warming gently over medium low heat until the chicken reaches 165°F.

Perfect Side Dishes

Scallopini traditionally pairs wonderfully with pasta tossed in a bit of butter and parsley. I often serve it over angel hair pasta which cooks in just minutes. For a lighter option, roasted asparagus or a simple arugula salad with lemon vinaigrette complements the flavors beautifully. The sauce is so delicious that you may want something to soak it up, making crusty Italian bread another excellent accompaniment.

Troubleshooting Tips

If your sauce breaks or separates, lower the heat immediately and whisk in a tablespoon of cold butter. The sauce should come back together smoothly. For chicken that cooks unevenly, make sure you've pounded it to consistent thickness throughout. If your sauce reduces too much and becomes too concentrated, simply add a splash more chicken broth to adjust the consistency.

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Frequently Asked Questions About the Recipe

→ What's the best way to pound chicken breasts thin?

Place chicken breasts between two sheets of plastic wrap or parchment paper before pounding with the flat side of a meat mallet. Work from the center outward with gentle, even pressure until the chicken is about ¼-inch thick throughout. This prevents tearing while ensuring even cooking.

→ Can I substitute anything for the white wine?

Yes, you can substitute an equal amount of chicken broth plus 1 teaspoon of white wine vinegar or lemon juice to mimic the acidity of wine. For deeper flavor, you could also use vermouth or a splash of dry sherry.

→ How do I know when the chicken is cooked through?

Since the chicken is pounded thin, it cooks quickly—about 2-3 minutes per side. The chicken should have a golden-brown exterior and reach an internal temperature of 165°F (74°C). The meat should be opaque throughout with no pink remaining.

→ What sides pair well with Chicken Scallopini?

Traditional Italian pairings include angel hair pasta, roasted potatoes, or polenta to soak up the delicious sauce. For a lighter meal, serve with steamed asparagus, sautéed spinach, or a bright arugula salad with lemon vinaigrette.

→ Can I make Chicken Scallopini ahead of time?

For best results, cook the chicken just before serving. However, you can pound and season the chicken up to 24 hours ahead and refrigerate. The sauce can also be made a day ahead and gently reheated. Combine with freshly cooked chicken when ready to serve.

→ Are there variations to traditional Chicken Scallopini?

Popular variations include adding mushrooms sautéed with the garlic, incorporating diced tomatoes or artichoke hearts to the sauce, or topping with melted mozzarella for a Chicken Scallopini Parmesan. You can also use veal or pork cutlets instead of chicken.