Ingredients
Scale
- 4 boneless, skinless chicken breasts, pounded to 1/4-inch thickness
- 1/2 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 1/4 teaspoon paprika
- 4 tablespoons butter
- 1/4 cup olive oil
- 1/2 cup dry white wine (like Sauvignon Blanc or Pinot Grigio)
- 1/2 cup chicken broth
- 2 tablespoons lemon juice
- 2 tablespoons chopped fresh parsley (for garnish)
Instructions
- Step 1: Prepare the chicken by pounding it to an even 1/4-inch thickness. This ensures even cooking. Season both sides generously with salt, pepper, garlic powder, and paprika.
- Step 2: Dredge each chicken breast in the flour, ensuring it's fully coated. Shake off any excess flour.
- Step 3: Heat the butter and olive oil in a large skillet over medium-high heat. Once the butter is melted and shimmering, add the chicken breasts. Cook for 3-4 minutes per side, until golden brown and cooked through. Remove the chicken from the skillet and set aside.
- Step 4: Pour off any excess fat from the skillet. Add the white wine to the skillet and scrape up any browned bits from the bottom. Let the wine reduce slightly, about 1 minute.
- Step 5: Stir in the chicken broth and lemon juice. Bring to a simmer and cook for 2-3 minutes, or until the sauce slightly thickens.
- Step 6: Return the chicken to the skillet and spoon the sauce over the top. Garnish with fresh parsley and serve immediately.
Notes
- Store leftover Chicken Scallopini in an airtight container in the refrigerator for up to 3 days.
- Reheat gently in a skillet over medium-low heat, adding a splash of chicken broth if needed to prevent drying out.
- Serve this elegant dish with a side of creamy risotto or simple roasted asparagus for a complete and satisfying meal.
- For extra flavor depth, marinate the chicken in a mixture of lemon juice, garlic, and herbs for at least 30 minutes before cooking.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American