Chicken Scallopini – a delicious recipe with chicken breast halves, lemon juice, salt, black pepper, Italian seasoned breadcrumbs, olive oil. Easy to follow and perfect for any occasion.
Serves 4
Seafood
Servings:persons
1
Add salt and pepper to breadcrumbs and stir together. Put breadcrumbs onto a dinner plate or into a ziploc bag, set aside.
2
Place two chicken breast halves into a ziploc bag, remove air, and seal; pound to 1/4-inch thickness using a meat mallet or rolling pin. Do the same with the other two breast halves.
3
Pour the lemon juice onto a dinner plate and coat both sides of chicken with juice. Dredge chicken in breadcrumbs.
4
Heat olive oil in a large nonstick skillet over medium-high heat. Add chicken to pan; cook 3-4 minutes on each side or until chicken is done. Remove from pan; keep warm.
5
Add broth and wine to pan, and cook two minutes, stirring constantly. Remove from heat. Stir in capers and butter.
337
kcal
Calories
16
g
Fat
6
g
Carbs
41
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 10 ingredients. The key ingredients include: 4 (6 ounce) boneless skinless chicken breast halves, 4 teaspoons fresh lemon juice, 1/4 teaspoon salt, 1/4 teaspoon black pepper, and more.
Yes, Chicken Scallopini falls under the Seafood category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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