If you are searching for a dish that brings together bright, zesty flavors with tender, juicy chicken, this Chicken Scallopini with Lemon, Capers, and White Wine Sauce Recipe will quickly become a cherished favorite. This classic Italian-American recipe features delicate chicken breasts cooked to golden perfection, then bathed in a tangy sauce enriched with fresh lemon, salty capers, and a splash of dry white wine. The result is a beautifully balanced plate that feels both elegant and comforting, perfect for a cozy night in or impressing guests with minimal fuss.
Ingredients You’ll Need
The magic of this recipe lies in its simplicity; each ingredient plays an essential role in building layers of flavor and texture without overwhelming you. Using fresh lemon juice, briny capers, and quality white wine brings brightness and depth to the succulent chicken, while the butter and olive oil create a velvety sauce that keeps every bite luscious.
- 4 boneless, skinless chicken breasts, pounded thin: Ensures quick, even cooking and tender results.
- 1/2 cup all-purpose flour: For dredging, it creates a light crust that helps thicken the sauce.
- 1/2 teaspoon salt: Enhances all the flavors without overpowering.
- 1/2 teaspoon black pepper: Adds a subtle, warming kick to the dish.
- 2 tablespoons olive oil: Provides a fruity, rich base for browning the chicken.
- 2 tablespoons unsalted butter: Adds silkiness and richness to the sauce.
- 1/2 cup dry white wine: Brings acidity and complexity, lifting the entire dish.
- 1 cup low-sodium chicken broth: Keeps the sauce flavorful but balanced.
- 1 tablespoon lemon juice: Gives a bright, fresh tang that brightens the sauce.
- 1/4 cup capers: Infuses a salty, briny punch that complements the lemon.
- 2 tablespoons chopped fresh parsley: Adds a fresh herbaceous note and a pop of green color.
- Optional lemon slices for garnish: For added visual appeal and an extra hint of citrus aroma.
How to Make Chicken Scallopini with Lemon, Capers, and White Wine Sauce Recipe
Step 1: Pound and Prepare the Chicken
Start by placing each chicken breast between two sheets of plastic wrap and gently pound them down to about 1/4-inch thickness. This step not only tenderizes the meat but also ensures it cooks evenly and quickly, giving you a perfectly juicy inside without drying out.
Step 2: Dredge the Chicken
In a shallow dish, combine the all-purpose flour with salt and black pepper for seasoning. Dredge each chicken piece through this mixture, making sure it’s coated well but shaking off any excess. This thin coating helps create a delicate crust that locks in moisture and forms the base for that luscious sauce later.
Step 3: Brown the Chicken
Heat the olive oil and butter together in a large skillet over medium-high heat. Once the butter melts and begins to sizzle, carefully add the chicken breasts. Cook for about 3 to 4 minutes on each side until the chicken is golden brown and cooked through. Removing the chicken and keeping it warm on a plate lets you focus on building the sauce without overcooking the meat.
Step 4: Create the White Wine Sauce
Reduce the heat to medium, then pour the dry white wine into the skillet, scraping up any flavorful browned bits left from the chicken. Let the wine simmer and reduce for 2 to 3 minutes to concentrate its flavors, then stir in the chicken broth, lemon juice, and capers. Allow the sauce to cook another 3 to 4 minutes so it thickens slightly and all the tastes meld beautifully.
Step 5: Finish Cooking Together
Return the chicken to the pan, nestling it into the sauce, and spoon the liquid over each piece. Let everything simmer gently for 2 more minutes to absorb those bright, tangy flavors. Finally, sprinkle the chopped fresh parsley on top and garnish with lemon slices if you like. This step adds a burst of freshness and a lovely visual contrast to your plate.
How to Serve Chicken Scallopini with Lemon, Capers, and White Wine Sauce Recipe
Garnishes
A sprinkle of fresh parsley and a few thin lemon slices provide a vibrant, inviting look while enhancing the citrus notes in the sauce. You can also add a light drizzle of olive oil or a dash of freshly cracked black pepper just before serving to elevate the flavors further.
Side Dishes
This Chicken Scallopini shines alongside simple sides that soak up the delicious sauce. Creamy mashed potatoes, buttered pasta, or even sautéed green vegetables like asparagus or spinach all work beautifully. These sides keep the meal light but satisfying, balancing the tangy richness of the main.
Creative Ways to Present
Try plating your chicken on a bed of herbed rice or alongside roasted baby potatoes for a rustic touch. For a vibrant presentation, scatter a few halved cherry tomatoes or sautéed mushrooms around the chicken. If you’re entertaining, serve with a crisp white wine and fresh crusty bread to mop up every last bit of sauce.
Make Ahead and Storage
Storing Leftovers
Any leftover Chicken Scallopini with Lemon, Capers, and White Wine Sauce Recipe can be stored in an airtight container in the refrigerator for up to three days. Keep the chicken and sauce together to maintain moisture and flavor, making for a delicious second meal without extra work.
Freezing
While it’s best enjoyed fresh, you can freeze the cooked chicken and sauce in a freezer-safe container for up to two months. Thaw in the refrigerator overnight and reheat gently to preserve the tender texture and bright flavors.
Reheating
When reheating, warm the dish slowly over low heat on the stove or in the microwave at medium power. This helps prevent the chicken from drying out and keeps the sauce rich and silky. Stir occasionally to ensure even heating and revive the fresh taste.
FAQs
Can I use a different kind of wine for the sauce?
Absolutely! A dry white wine like Sauvignon Blanc or Pinot Grigio works best for its acidity, but if you prefer, you can substitute additional chicken broth or even a splash of dry vermouth for similar depth without alcohol.
Is it necessary to pound the chicken breasts thin?
Yes, pounding the chicken to about 1/4 inch ensures quick and even cooking, plus it tenderizes the meat so it stays juicy and soft instead of tough or rubbery.
Can I make this recipe gluten-free?
Yes! Replace the all-purpose flour with a gluten-free alternative like rice flour or almond flour for dredging, and double-check that your chicken broth and other ingredients are gluten-free.
What can I do if I don’t have capers?
If you don’t have capers on hand, chopped green olives or a small splash of green olive brine can provide a similar briny punch that brightens up the sauce wonderfully.
How can I add richness to the sauce?
For a creamier finish, stir in a tablespoon of heavy cream or an extra pat of butter at the end of cooking. This adds smoothness and a luxurious mouthfeel to the tangy sauce.
Final Thoughts
This Chicken Scallopini with Lemon, Capers, and White Wine Sauce Recipe is a true gem that brings simple ingredients together into a dish bursting with flavor and elegance. Whether it’s a weeknight dinner or a special occasion, it’s approachable yet impressive, providing comforting satisfaction with every bite. I encourage you to try this recipe soon—you’ll find it becomes a beloved part of your cooking repertoire in no time.
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Chicken Scallopini with Lemon, Capers, and White Wine Sauce Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
- Diet: Low Carb
Description
Chicken Scallopini is a classic Italian-American dish featuring tender, thinly pounded chicken breasts dredged in seasoned flour and sautéed to a golden perfection. The chicken is simmered in a bright and flavorful sauce made from dry white wine, chicken broth, lemon juice, and capers, then garnished with fresh parsley and optional lemon slices. This dish offers a perfect balance of tangy, savory, and buttery flavors, making it an elegant yet easy weeknight meal.
Ingredients
Chicken
- 4 boneless, skinless chicken breasts, pounded thin
- 1/2 cup all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
Sauce
- 1/2 cup dry white wine
- 1 cup low-sodium chicken broth
- 1 tablespoon lemon juice
- 1/4 cup capers
- 2 tablespoons chopped fresh parsley
- Optional lemon slices for garnish
Instructions
- Prepare the chicken: Place the chicken breasts between two sheets of plastic wrap and pound them to about 1/4-inch thickness to ensure even cooking and tenderness.
- Dredge the chicken: In a shallow dish, combine the all-purpose flour with salt and black pepper. Coat each chicken breast evenly in the seasoned flour and shake off any excess.
- Cook the chicken: Heat olive oil and butter together in a large skillet over medium-high heat. Add the floured chicken breasts and cook for 3 to 4 minutes per side, until they are golden brown and cooked through. Transfer the cooked chicken to a plate and keep warm.
- Deglaze the pan: Reduce the heat to medium and pour in the dry white wine, scraping the bottom of the skillet with a spoon to release the browned bits for extra flavor. Allow the wine to simmer for 2 to 3 minutes to reduce slightly.
- Make the sauce: Add the chicken broth, lemon juice, and capers to the skillet. Cook the sauce for an additional 3 to 4 minutes, allowing it to reduce and thicken slightly.
- Combine and finish cooking: Return the cooked chicken breasts to the skillet and spoon the sauce over them. Simmer everything together for 2 more minutes so the flavors meld and the chicken stays moist.
- Garnish and serve: Sprinkle the dish with chopped fresh parsley and garnish with optional lemon slices before serving. Enjoy with pasta, mashed potatoes, or sautéed vegetables.
Notes
- For extra richness, stir in a tablespoon of heavy cream or a pat of butter at the end of the sauce cooking.
- You can serve this dish with pasta, mashed potatoes, or sautéed vegetables for a complete meal.
- If you prefer not to cook with wine, substitute the white wine with additional chicken broth.
