Ingredients:

  • 4 boneless, skinless Chicken Breasts (approx. 6 oz / 170g each), sliced thinly or pounded to 1/4 inch (6mm)
  • 1/2 cup (60g) All-Purpose Flour
  • 1/4 teaspoon Coarse Sea Salt
  • 1/4 teaspoon Freshly Ground Black Pepper
  • 1 tablespoon Dried Italian Herbs (or mixed herbs like oregano, thyme, and basil)
  • 3 tablespoons Olive Oil (for frying)
  • 2 tablespoons Unsalted Butter (for frying)
  • 1 tablespoon Unsalted Butter (for sauce)
  • 2 medium Cloves Garlic, minced
  • 1/2 cup (120ml) Dry White Wine (such as Pinot Grigio or Sauvignon Blanc)
  • 1/4 cup (60ml) Fresh Lemon Juice (from about 1 large lemon)
  • 2 tablespoons Capers, drained
  • 1/2 cup (120ml) Low-Sodium Chicken Stock (or broth)
  • 2 tablespoons Fresh Parsley, chopped finely
  • Salt and Pepper to taste

Instructions:

  1. Prepare the Chicken: If breasts are thick, slice horizontally to create thinner cutlets (or pound them between plastic wrap until they are uniformly 1/4 inch (6mm) thick). Pat the chicken dry with paper towels.
  2. Prepare Dredging Mix: In a shallow dish, combine the flour, salt, pepper, and dried herbs. Whisk gently.
  3. Dredge: Lightly coat each piece of thin sliced chicken in the seasoned flour mix, shaking off any excess. Do not overcoat; we want a thin crust.
  4. Sear the Chicken: In your large skillet, melt 2 tablespoons of olive oil and 1 tablespoon of butter over medium-high heat. The pan should be shimmering. Lay the chicken scallopini carefully in the hot pan, ensuring not to overcrowd (work in batches if necessary).
  5. Cook: Sear for 2 to 3 minutes per side until deeply golden brown and cooked through (internal temperature 165°F / 74°C). Remove the cooked chicken pieces and set aside on a plate, loosely tented with foil to stay warm. Drain any excess fat from the pan, leaving the browned bits (fond) behind.
  6. Sauté Aromatics: Reduce the heat to medium. Add the remaining 1 tablespoon of butter to the skillet. Sauté the minced garlic for about 30 seconds until fragrant.
  7. Deglaze: Pour in the white wine (or stock/water). Scrape up the browned bits from the bottom of the pan with a wooden spoon. Reduce the liquid by half (about 1 minute).
  8. Add Liquids and Finish Sauce: Pour in the chicken stock and lemon juice. Bring to a low simmer. Stir in the Capers. Simmer for 1 minute until the sauce slightly thickens. Taste and adjust seasoning (salt and pepper).
  9. Introduce Parsley: Stir in the fresh chopped parsley.
  10. Serve: Return the cooked chicken scallopini to the pan, turning them gently to coat them thoroughly in the sauce. Serve immediately, spooning extra sauce over the chicken. Garnish with lemon zest if desired.