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Chicken Scallopini
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Ingredients
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Step by step
Method
4 steps
- 1
Slice 2 large chicken breasts into 4 cutlets and pound them to ¼-inch thickness. Season with ¾ teaspoon kosher salt and ¼ teaspoon black pepper, then dust lightly with ½ cup flour.
- 2
Heat 1 tablespoon olive oil and 1 tablespoon butter in a wide skillet over medium-high. Sear the cutlets 2–3 minutes per side, until golden and 165°F. Transfer them to a plate.
- 3
Add ½ cup dry white wine and scrape the browned bits. Simmer 2–3 minutes, until the sharp smell fades and the liquid is reduced by about half. Add ¾ cup chicken broth, 2 tablespoons lemon juice, and 2 tablespoons capers.
- 4
Simmer the sauce 3–4 minutes, until it lightly coats a spoon. Lower the heat, whisk in 2 tablespoons cold butter, and return the chicken for 1–2 minutes. Spoon the sauce over the cutlets and finish with parsley.