Skip to main content

Chicken Scaloppine with Lemon and Capers

Chicken Scaloppine with Lemon and Capers

Serving Size



4 skinless, boneless chicken breast halves, about 5 ounces each
1/2 tsp Kosher salt
Fresh ground Black Pepper
2 tablespoons butter
1 tablespoon extra virgin olive oil
1/2 cup dry white wine
1/2 cup Chicken Stock
3 tablespoons lemon juice
2 tablespoons capers, drained
2 tablespoons finely chopped Italian parsley
1/2 Cup Flour


Pound chicken to 1/4-in thickness between sheets of wax paper or plastic wrap. Season with salt and pepper and dredged in flour. In a large frying pan, melt butter with olive oil over medium heat. Add chicken and cook 2 minutes. Turn and cook 2 minutes longer, or until white throughout. Remove to a warmed platter..Cover loosely with foil to keep warm.

Pour wine into pan. Add stock and boil until reduced by half, about 2 minutes. Add lemon juice, capers, and parsley. Pour over chicken and serve.

Download Printable PDF
Back to Recipes Page
Andy's Logo

— Andy LoRusso