Chicken Scallopini
Chicken Scallopini is the BEST and EASIEST Scallopini recipe you'll make on busy nights! So delicious, gourmet, and a real chicken dinner HIT. You need this chicken recipe for your weeknights!
Ingredients
Chicken
- 4 chicken breasts cut in half sectionally giving you tow equal parts of a chicken breasts
- 1/2 cup Flour
- 1/2 teaspoon each salt and pepper
- 1 teaspoon garlic powder
- 1 1/2 teaspoon oregano
Scallopini Sauce
- 6 Tablespoons butter divided in 2 T at a time
- 3 garlic cloves sliced or minced
- 2 Tablespoons capers
- 1 lemon sliced and juiced to 1 T
- 3/4 cup stock vegetable or chicken
- 1/2 teaspoon black pepper
- 1/4 teaspoon chilli flakes optional
- 1 1/2 tablespoons parsley minced, or thyme or a combo
Instructions
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Use a sharp knife to remove the tenderloin part of the chicken breast. Now use the same knife to slice each chicken breast in half sectionally.
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You should have two identical pieces of chicken breasts.
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In a shallow plate, add the flour and all the seasonings to flavor it up.
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Dredge the chicken pieces one at a time in the seasoned flour, making sure to remove any excess flour. You just want a light coat.
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Preheat 2 Tablespoons butter in a heavy duty non stick skillet and add in the flour coated chicken. Make sure not to over crowd your pan.
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You want to sear the chicken for 4 minutes or so per side until the chicken has a nice golden crust. Flip the chicken breast and continue for another 4-5 minutes until golden.
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Remove the chicken from the skillet and don't wash the skillet. Add in 2Tablespoons of butter along with the garlic, lemon slices and capers.
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Cook for a minute until fragrant, and then add in some lemon juice, the stock and bring to a boil.
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Simmer the sauce for 5 minutes until it thickens and reduces by at least 30%.
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Add in the chicken back to the sauce and simmer it for another 2 minutes until it soaks up the flavors.
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Finish off the sauce with the final 2 T butter off the heat. The butter will slowly melt in the hot sauce and create a luscious feel to it.
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Serve the chicken scallopini right away and enjoy!
Recipe Video
Recipe Notes
Chicken Scallopini Cooking Tips
- Remove the tenderloin part of the chicken breast, this helps the chicken to cook evenly and prevent the extra step of pounding the chicken.
- Save the tenderloins to make chicken fingers or Korean Fried Chicken Strips!
- Use a sharp knife to slice the chicken breast in half sectionally so that you have two thin equal pieces of chicken breast.
- Avoid over drenching the flour on the chicken breast because it will clump in your pan. You want just a light coating and dust off any excess.
- Seasoning your flour is KEY! the chicken will taste plain otherwise.
- Use a non-stick skillet to fry the chicken breasts. It prevents them from sticking to the pan and makes frying much easier
- Don't shy from adjusting the seasoning if necessary. Add a pinch of sugar to balance the flavor if it's too tart
- Keep an eye on the cooking time - you don't want to overcook your chicken. The overcooked chicken will not be tender, and it will taste dry.
- The secret to a great scallopini lies in the butter sauce. So don't skimp. Feel free to make it more rich with extra butter, more tangy with extra lemon juice, more garlicky with extra garlic etc.
- If you don't have chicken stock, use vegetable stock instead
Can I Store the Leftover Chicken Scallopini?
Yes, you can store the leftover scallopini in an airtight container and refrigerate it for up to 3 days. Reheat it in a skillet before eating.
Can I Freeze Chicken Scallopini?
Yes, you can freeze the cooked scallopini in a freezer-safe container for up to three months. Thaw it overnight in the refrigerator before reheating it on the stove. But it's so easy and quick to make. You might as well just make a fresh batch next time.
Can I Make This Dish with Other Proteins?
Yes, you can use other proteins for scallopini. Thinly sliced pork or beef would work just as well. Make sure to adjust the cooking time according to the thickness of the meat.