Lemon Butter Chicken Scallopini (Print Version)
# Ingredients:
→ Main Ingredients
01 -
2 large boneless chicken breasts, sliced horizontally to create 4 thin cutlets
02 -
Sea salt and black pepper, as needed
03 -
1/2 teaspoon garlic powder
04 -
All-purpose flour, enough for coating
→ For Cooking & Sauce
05 -
1 tablespoon extra virgin olive oil
06 -
4 tablespoons unsalted butter, separated
07 -
3/4 cup dry white wine (can substitute with low-sodium chicken stock)
08 -
1 tablespoon freshly squeezed lemon juice
09 -
1 tablespoon fresh Italian parsley, finely chopped
10 -
Freshly shaved parmesan cheese for garnish (if desired)
# Instructions:
01 -
Start by cutting each chicken breast horizontally through the middle to create 4 thinner pieces. Lay each piece between sheets of plastic wrap, leaving space between them. Using the smooth side of a meat tenderizer, gently pound each cutlet until it reaches about half an inch in thickness throughout.
02 -
Sprinkle both sides of your chicken pieces generously with salt, pepper, and garlic powder. Lightly dredge each seasoned cutlet in flour, shaking off any excess coating.
03 -
Heat your olive oil along with 1 tablespoon of butter in a large skillet over medium-high heat until nice and hot. Working in two batches, cook the chicken approximately 4 minutes on the first side until golden brown, then flip and cook another 2-3 minutes until fully cooked through. For your second batch, add another tablespoon of butter before cooking. Keep in mind the second batch cooks faster since your pan is already hot. Once done, transfer all chicken to a plate and tent loosely with aluminum foil.
04 -
Pour the white wine and lemon juice into the same skillet. Let the mixture bubble and simmer until it reduces by about half. Remove from heat and whisk in your remaining 2 tablespoons of cold butter until smooth and silky.
05 -
Return the chicken cutlets to the pan with the sauce. Spoon the buttery lemon sauce generously over each piece and sprinkle with fresh parsley. Plate immediately while hot, adding a sprinkle of parmesan cheese if you'd like an extra layer of flavor.
# Notes:
01 -
Chicken reaches safe internal temperature at 165°F. Using an instant-read thermometer is highly recommended to avoid overcooking.
02 -
The nutritional data provided is an approximation only. Actual values may differ based on specific ingredients and portions used.