Chicken Scallopini has lightly breaded cutlets tossed in a warm lemon-butter sauce. This easy meal is ready in 15 minutes and made all in one skillet!
Cook Time 15 minutes
Total Time 15 minutes
Servings 4 servings
- 8 (3 ounce) chicken breast cutlets
- Salt and freshly ground black pepper
- 1/2 cup all-purpose flour
- 2 tablespoons clarified butter or olive oil
- 1/2 cup dry white wine
- 1/4 cup fresh lemon juice
- 1/4 cup capers drained
- 2 tablespoons cold butter
Pat chicken dry with paper towels and season with salt and pepper. Dredge each cutlet in flour and shake lightly to remove excess.
In a large skillet over medium-high heat, heat butter until shimmering. Add chicken and cook until golden brown on both sides, about 5 minutes, flipping halfway through. Transfer chicken to a plate and tent with foil.
Add wine and lemon juice to skillet, scraping up any brown bits from the bottom. Remove from heat and whisk in butter until incorporated. Stir in capers.
Add chicken and any accumulated juices back to pan. Swirl to coat the chicken with sauce.