Chicken Scaloppini-Béarnaise Recipe

Name: Chicken Scaloppini-Béarnaise
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: extra virgin olive oil (for sauteing chicken); 1 tablespoon butter (for sauteing chicken); 3 -4 chicken breasts (3 ounces each, pounded thin); 1 1/2 cups all-purpose flour (seasoned with salt and pepper, for dredging); bearnaise sauce (recipe follows); Ingredients for Sauce; 1/4 cup fresh tarragon (chopped); 2 shallots (minced); 1/4 cup vinegar; 1/4 cup dry white wine; 3 egg yolks; 1/2 cup butter (melted); salt & fresh ground pepper

Servings: persons

extra virgin olive oil (for sauteing chicken)
1 tablespoon butter (for sauteing chicken)
3 -4 chicken breasts (3 ounces each, pounded thin)
1 1/2 cups all-purpose flour (seasoned with salt and pepper, for dredging)
bearnaise sauce (recipe follows)
Ingredients for Sauce
1/4 cup fresh tarragon (chopped)
2 shallots (minced)
1/4 cup vinegar
1/4 cup dry white wine
3 egg yolks
1/2 cup butter (melted)
salt & fresh ground pepper

1
Heat a small amount of oil and 1 tablespoon of butter in a large skillet.
2
After pounding the chicken thin, dredge chicken in seasoned flour and saute in pan on medium-low heat, turning once, until light golden brown and cooked through.
3
Remove chicken from pan and set aside on paper towel.
4
In a small saucepot, combine the tarragon, shallots, vinegar and wine over medium-high heat. Bring to a simmer and cook until reduced by half. Remove from heat and set aside.
5
Place a stainless steel bowl in a saucepan containing simmering water, or use a double boiler. Whisk the egg yolks until doubled in volume.
6
Slowly add the melted butter and continue beating until sauce is thickened. Stir in the reserved shallot reduction. Season with salt and pepper.
7
Add chicken back to pan to reheat.
8
Plate, top with sauce, and serve.

626

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: extra virgin olive oil (for sauteing chicken), 1 tablespoon butter (for sauteing chicken), 3 -4 chicken breasts (3 ounces each, pounded thin), 1 1/2 cups all-purpose flour (seasoned with salt and pepper, for dredging), and more.

Yes, Chicken Scaloppini-Béarnaise falls under the Meat & Poultry 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.

That's it — enjoy your meal!

Chicken Scaloppini-Béarnaise

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions