Chicken Scallopini is the perfect quick one pan dinner recipe ready in no time with a buttery and citrusy white wine sauce.
When you need an easy family dinner that still tastes amazing, you can’t go wrong with this fast and simple recipe. For more quick meals, try my Caprese Chicken, Lemon Pepper Chicken, and Parmesan Chicken Skillet.
Sabrina’s Chicken Scallopini Recipe
I love serving Chicken Scallopini over pasta for a simple but filling, flavorful, and elegant weeknight meal. I recommend using a crisp white like Pinot Gris or Sauvignon Blanc for delicious results. When picking a cooking wine, remember that the flavor matters. The sauce is a stand out part of the dish. When all the ingredients come together, you get the perfect fresh, rich, and cozy sauce on top of the chicken.
Ingredients
- 2 chicken breasts , boneless skinless
- 1 teaspoon kosher salt
- 1/2 teaspoon coarse ground black pepper
- 1/2 cup flour
- 3 tablespoons unsalted butter , divided
- 2 tablespoons olive oil
- 1 cup white wine
- 1 cup chicken broth
- 2 tablespoons fresh parsley , divided
- 2 lemons , zested and juiced
Instructions
- Butterfly the chicken breasts to make 4 thin pieces total.
- Season the chicken with salt and black pepper.
- Dredge the chicken in the flour on both sides, tapping off any excess flour.
- Add two tablespoons of butter and the olive oil to the pan.
- Cook chicken until browned and cooked through on medium heat, 3-4 minutes on each side.
- Remove the chicken from the pan, add in the white wine and chicken broth.
- Cook the liquid down by half, about 4-5 minutes
- Add the remaining butter and 1 teaspoon of the leftover flour to the pan and whisk well.
- Add 1 tablespoon of the parsley, lemon juice and zest; cook for 5-6 minutes or until slightly thickened.
- Pour the sauce over the chicken pieces and serve. Garnish with additional lemon wedges and the remaining parsley.
- Serve with pasta, salad and crusty bread.
Nutrition
