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chicken scallopini in a skillet (close-up)
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4.86 from 7 votes

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
Cook Time20 minutes
Total Time35 minutes
Course: Main Course
Cuisine: American, Italian American
Keyword: chicken scallopine, chicken scallopini
Servings: 4
Author: Natasha Bull

Ingredients

  • 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

Instructions

  • 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.

Notes

  • 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.

Nutrition

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