Lemon Butter Chicken Scallopini
This chicken scallopini recipe has tender thinly pounded chicken that's pan-fried until golden and served with a tangy lemon butter sauce! This recipe comes together fast.
Prep Time15 minutes mins
Cook Time20 minutes mins
Total Time35 minutes mins
Course: Main Course
Cuisine: American, Italian American
Keyword: chicken scallopine, chicken scallopini
Servings: 4
- 2 large chicken breasts cut in half lengthwise
- Salt & pepper to taste
- 1/2 teaspoon garlic powder
- Flour for dredging
- 1 tablespoon olive oil
- 4 tablespoons butter divided
- 3/4 cup dry white wine or chicken broth
- 1 tablespoon lemon juice
- 1 tablespoon parsley chopped
- Freshly grated parmesan cheese optional, to taste
Cut the chicken breasts in half lengthwise so you have 4 thinner cutlets. Place the chicken pieces between two pieces of plastic wrap (spread them out so there's a gap between each piece), and then use the flat side of a meat mallet to pound the chicken pieces so they're about 1/2" thick.
Season both sides of each piece of chicken with salt & pepper and the garlic powder. Coat the chicken pieces in flour.
Add the oil and 1 tablespoon of butter to a large skillet. Let the skillet heat up over medium-high heat for a few minutes until it's hot. Cook chicken in two batches. Cook the chicken for about 4 minutes on the first side and another 2-3 minutes on the second side (ensure chicken is cooked through). For the second batch, add another tablespoon of butter to the pan. The second batch may go a little faster since the pan will be very hot. Transfer the chicken to a plate and cover it loosely with foil to keep it warm.
To the skillet, add the wine (or broth) and lemon juice. Let it bubble until it's reduced by half, then turn off the heat and stir in the remaining 2 tablespoons of butter.
Add the chicken back to the pan and spoon some sauce over top of the chicken and sprinkle with parsley. Serve immediately. Optional: grate some parmesan on top as well.
- Chicken is safe to eat at 165F. I highly recommend using an instant read thermometer for this recipe. It's very easy to overcook chicken.
- Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary and Salt & Lavender makes no guarantees to the accuracy of this information.
Calories: 312kcal | Carbohydrates: 4g | Protein: 25g | Fat: 18g | Saturated Fat: 8g | Trans Fat: 1g | Cholesterol: 102mg | Sodium: 234mg | Potassium: 467mg | Fiber: 1g | Sugar: 1g | Vitamin A: 468IU | Vitamin C: 3mg | Calcium: 15mg | Iron: 1mg