Chicken Scallopini Recipe

allforyouuAugust 4, 2024

0 14 2 minutes read

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.

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.