This delicious chicken scallopini is packed with flavor from tangy capers and zesty lemon. Lightly breaded chicken cutlets are cooked in a savory white wine and butter sauce for a dinner that is sure to impress.
Elegant and Easy Chicken Scallopini
Chicken Scallopini is one of my absolute favorite recipes! I’m unsure if it is the lightly breaded golden brown chicken, the garlic lemon white wine sauce, or the salty capers, but I adore it! It is easy enough for a weeknight meal yet elegant enough for company. If you like this recipe, try chicken Madeira, bruschetta chicken, chicken Francese, and Tuscan chicken.
What you need
How to make Chicken Scallopini
First, split your chicken breasts in half and coat them in flour. Heat a little oil and melt a little butter in a large skillet over medium heat. Brown the chicken breasts on both sides, place them on an uncovered ovenproof plate, and put them into the oven at 200 degrees. This will help keep the chicken warm and finish cooking without drying it out.
Melt a little more butter in the skillet over medium-high heat. Add the mushrooms and cook until they are golden brown, about 4-5 minutes, stirring frequently. Reduce the heat to low, add the minced garlic, and cook for 1 minute. Add the wine and cook for 2-3 minutes or until reduced to about half. Add the lemon juice and capers, stirring gently to combine. Return the chicken to the skillet and spoon the sauce, mushrooms, and capers over the chicken. Garnish with chopped fresh Italian parsley and lemon zest. If desired, sprinkle with Parmesan cheese.
Beth’s Recipe Tips
- Cut your chicken breasts in half lengthwise so they are not too thick. If they are still quite thick, cover them with plastic wrap and gently beat them with a meat mallet.
- Cook the chicken breasts until they are golden brown. Place them on an ovenproof plate and put them uncovered in the oven at 200 degrees while you finish the rest of the recipe.
- Like the Pioneer Woman, I still like to wash my mushrooms. No one wants to eat dirt, but I immediately dry them really well with paper towels.
- Capers are found in most local grocery stores in the same aisle as the pickles, olives, and roasted red peppers.
- Use a good-quality dry white wine. A Pinot Grigio or Sauvignon Blanc is always a good choice. A good rule of thumb is that the quality of the wine should be good enough that you would enjoy a glass of it.
What are capers?
Capers are the immature flower buds from the caper plant that grows wild in the Mediterranean. They grow in viny brambles similar to blackberries. They are briny, tart, and salty but are the perfect accompaniment to sweet caramelized mushrooms and garlic lemon wine sauce. Chicken Scallopini just would not be quite as good without them. If you have never tried them, step outside your comfort zone and give them a chance.
Storage and Reheat
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop in a skillet over medium-low heat or the microwave at reduced power.
Chicken Scallopini Recipe
Ingredients
- 2 large chicken breasts cut in half lengthwise to make 4 chicken cutlets
- ⅓ cup all-purpose flour
- 4 tablespoons butter
- 1 tablespoon olive oil
- 8 ounces sliced cremini mushrooms
- 2 cloves garlic minced
- ½ cup dry white wine
- 2 tablespoons lemon juice
- 3 tablespoons capers
- Chopped fresh parsley and lemon zest garnish
- Grated Parmesan cheese optional
Instructions
- Put the flour in a shallow bowl. Coat the chicken breasts in flour.
- Melt 2 tablespoons butter and heat 1 tablespoon olive oil in a large skillet over medium heat. Brown the chicken breasts on both sides, place them on an uncovered ovenproof plate, and into the oven at 200 degrees to keep warm.
- Melt the remaining butter in the skillet over medium-high heat. Add the mushrooms and cook until they are golden brown, about 5-6 minutes, stirring frequently. Reduce the heat to low, add the minced garlic, and cook for 1 minute.
- Add the wine and cook for 2-3 minutes, or until reduced to about half. Then, add the lemon juice and capers, stirring gently to combine.
- Return the chicken to the skillet and spoon the sauce, mushrooms, and capers over the chicken. Garnish with chopped fresh Italian parsley and lemon zest. If desired, sprinkle with Parmesan cheese.
Notes
- Cut your chicken breast in half lengthwise so they are not so thick. If they are still quite thick, cover them with plastic wrap and beat gently with a meat mallet.
- Cook the chicken breasts until they are golden brown. Place them on an ovenproof plate and put them uncovered in the oven at 200 degrees while you finish the rest of the recipe.
- I am like the Pioneer Woman I still like to wash my mushrooms. No one wants to eat dirt. However, I immediately dry them really well with paper towels.
- Capers are found in most local grocery stores in the same aisle as the pickles, olives, and roasted red peppers.
- Use a good-quality dry white wine. A Pinot Grigio or Sauvignon Blanc is always a good choice. A good rule of thumb is that the quality of the wine should be good enough that you would enjoy a glass of it.
Nutrition
Are you on the hunt for more delicious recipes? Follow Small Town Woman on Facebook, Pinterest, and Instagram.
https://www.smalltownwoman.com/wp-content/uploads/2019/05/Beth-1.pdf
Mike
Another winner! I love trying recipes off of this site. I made per the directions, and it was awesome. I paired with steamed asparagus, also some garlic butter pasta. 5⭐!
Beth Pierce
Thanks, Mike! I am so glad that you liked the chicken scallopini. Your meal sounds fabulous!
Layne
We used your recipe last night and safe to say it may now be a family favorite!! Super delicious, we couldn’t get enough!
Beth Pierce
Thanks, Layne! I am so glad that you liked the chicken scallopini!