Ingredients
- Chicken breasts, boneless and skinless: 2 large, about 6 ounces each
- All-purpose flour: 1/2 cup
- Salt: 1 teaspoon
- Black pepper: 1/2 teaspoon
- Olive oil: 2 tablespoons
- Butter: 2 tablespoons
- Dry white wine: 1/4 cup
- Lemon juice: 2 tablespoons
Instructions
- Step 1: Place chicken breasts between two sheets of plastic wrap and pound to 1/4-inch thickness using a meat mallet.
- Step 2: In a shallow dish, combine flour, salt, and pepper. Dredge each chicken breast in the flour mixture, shaking off any excess.
- Step 3: Heat olive oil and butter in a large skillet over medium-high heat.
- Step 4: Add chicken breasts to the skillet and cook for 2-3 minutes per side, or until golden brown and cooked through. Remove chicken from skillet and set aside.
- Step 5: Pour white wine and lemon juice into the skillet and scrape up any browned bits from the bottom. Simmer for 1-2 minutes, or until sauce has slightly reduced.
- Step 6: Return chicken to the skillet and coat with the sauce. Serve immediately.
Notes
- Store leftover scallopini in an airtight container in the refrigerator for up to 3 days.
- For best results, reheat gently in a skillet over low heat, adding a splash of chicken broth or wine if needed to prevent drying.
- Serve this delightful chicken scallopini with a side of angel hair pasta or a fresh green salad for a complete meal.
- Pounding the chicken to a consistent thickness ensures even cooking and a perfectly tender result.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American