Chicken Scallopini Lemon Butter (Print-Friendly Version)

Thinly sliced chicken breasts sautéed golden and finished in a tangy lemon-butter sauce with capers for a quick weeknight dinner.

# Ingredients:

01 - 4 boneless, skinless chicken breasts, sliced and pounded thin

02 - Salt and pepper to taste

03 - 1/2 cup all-purpose flour

04 - 2 tablespoons olive oil

05 - 4 tablespoons butter, divided

06 - 2 garlic cloves, minced

07 - 1/2 cup white wine (or chicken broth)

08 - 1 cup chicken broth

09 - Juice of 1 lemon

10 - 1 tablespoon capers, optional

11 - Fresh parsley for garnish

01 - Flatten the chicken breasts to an even thickness. Season with salt and pepper and dredge in flour.

02 - Sauté the chicken in olive oil and butter until golden and cooked through. Set aside.

03 - In the same pan, sauté garlic, deglaze with wine, and stir in chicken broth and lemon juice. Reduce slightly.

04 - Add butter and capers, then return the chicken to the skillet. Spoon the sauce over the chicken and let it simmer.

05 - Garnish with fresh parsley and serve with your favorite side.

01 - You can make larger scallopini by not slicing the chicken breast.

02 - Add 1/3 teaspoon of red chili flakes to the sauce for spice.