chicken scallopini

Chicken Scallopini with cream sauce and tender mushrooms from Delish.com is a quick and easy weeknight meal.

Chicken Scallopini

chicken breasts (about 1 1/4 lb.)

Kosher salt

black pepper

all-purpose flour

olive oil

butter

baby bella mushrooms, sliced

onion, finely chopped

garlic,

c. white wine

chicken broth

lemon

heavy cream

parsley,

Do you like white meat or dark meat when it comes to chicken?

This recipe is out of this world. I made it for the first time a couple weeks ago. This one is a definite keeper. It turned out fantastic and directions were so easy to follow. Thanks for a great recipe I will use over and over again

It was delicious! My family loved it.  There wasn't enough sauce, however. Next time I'll triple the sauce and use 12 oz mushrooms. I warmed the cream and didn't have any curdling. Added cornstarch to thicken sauce but don't think that was really necessary. Served it with pasta and peas on side.

This is amazing. I used the suggestion to add a couple tablespoons of the hot liquid to the cold cream. Also used ginger ale instead of white wine or cider vinger ( didn’t have any). I would add 1/2 cup chicken stock and 1/2 cream for more liquid. I like lots. It was soooo good. I added some adobo for extra flavor. This will go into the family cookbook.

Leave the lemon out! We would no doubt give this four or five stars without the lemon.

I’m 15 and was able to make this for my mom and dad! We all loved it and agreed we’d have to make it again!

This is perfect the way it is . Been stuck inside here with this virus thing floating around so i had to substitute some things for lobys and steamers but it takes up the same space on a plate , sooooo

My family loved it! very easy and tasty...

When adding the cream it curdled somewhat. Nice flavor but I’ve had better. Would like to ya e had the calories for this dish as my husband always keeps count. Also to help recipe I added capers- which really helped the dish

This is so GOOD!!!

I have made this twice and the second time I just couldn't get the sauce to thicken.....I was afraid to cook it any longer for fear there wouldn't be any sauce left....any suggestions on how to thicken it??
Love Love Love this!!!

This chicken scallopini is out of this world!  I am the opposite of a natural cook.  Normally, I hate cooking but this recipe looked so good and it really delivered!! First time and it was spectacular!!

https://streaming.hearstdigitalstudios.com/ea3a3a22-fa3e-418f-b98e-5053eb366a41/video_rover_16x9_1080p_hd_1589306588_84176.mp4

This Chicken Scallopini Will Make You Feel Like A Masterchef

This chicken scallopini is breaded chicken cutlets that are cooked until golden brown, then coated in a creamy lemon and caper sauce. A classic restaurant style dish that&#x27;s easy to make and is always a hit with both kids and adults alike.

chicken breasts

all purpose flour

salt

pepper

extra virgin olive oil

garlic

white wine

lemon juice

capers

salt and pepper

parsley

lemon wedges

Cut each chicken breast in half lengthwise. If your chicken breasts are labeled thin cut, you can skip this step.

Place each chicken piece in between two pieces of plastic wrap. Use the flat end of a meat mallet or a heavy pan to pound the chicken to 1/2 inch thick.

In a small bowl, mix together the flour, salt and pepper.

Dredge each chicken piece in the flour mixture.

Heat the olive oil in a large pan over medium high heat. Add the chicken in a single layer. Cook for 4-5 minutes per side or until golden brown and cooked through.

Remove the chicken from the pan and cover to keep warm.

For the chicken

Melt the butter in the pan. Add the flour and whisk for 1 minute.

Add the garlic and cook for 30 seconds.

Pour in the wine and bring to a simmer. Cook for 2-3 minutes or until wine has reduced by half, whisking occasionally.

Stir in the chicken broth and heavy cream. Cook for 3-4 minutes or until sauce has just thickened, Turn the heat to low.

Stir in the lemon juice, capers and salt and pepper.

Return the chicken to the pan.  Spoon the sauce over the top. Sprinkle with chopped parsley. Serve, garnished with lemon wedges if desired.

For the sauce

https://content.jwplatform.com/videos/3Rj4BG5T.mp4

This chicken scallopini is breaded chicken cutlets that are cooked until golden brown, then coated in a creamy lemon and caper sauce. A classic restaurant style dish that's easy to make and is always a hit with both kids and adults alike.

Chicken Scallopini is the Italian-style dish featuring thinly-pounded chicken cutlets covered in a creamy mushroom white wine sauce with capers and fresh thyme. Ready in under 30 minutes!

Chicken Scallopini with Mushroom Cream Sauce

salt and pepper (,

all-purpose flour (,

tbsp butter (, divided)

garlic (, sliced)

button mushrooms (, sliced)

dry white wine

thyme leaves

tbsp capers

tbsp all-purpose flour

Slice each chicken breast in half lengthwise to get 4 thin cutlets.

Place each cutlet between two sheets of parchment paper or plastic wrap and lightly pound to an even thickness. Season both sides with salt and pepper.

Spread the flour on a plate and dredge the chicken pieces in it, lightly coating both sides. Shake off any excess flour.

In a large skillet over medium heat, heat 3 tablespoons olive oil. Add the chicken pieces (work in batches if necessary) and cook 4-5 minutes on the first side, or until golden brown. Flip and cook another 4-5 minutes, or until cooked through. Transfer the chicken to a plate and cover with aluminum foil to keep warm.

Return the empty skillet to the stove, add 1 tablespoon butter and heat it over medium heat. Add sliced garlic and cook for 20 secs. Add sliced mushrooms and saute, stirring frequently, for about 2 to 3 minutes.

Pour in dry white wine and lemon juice. Cook for 1 minute, stirring constantly, until the sauce reduces slightly. Add thyme leaves, drained capers and stir. Pour in the heavy cream and cook for another minute.

Meanwhile in a small bowl, mix 1 tablespoon of melted butter and 1/2 tablespoon flour. Add this butter mixture to the mushroom mixture and whisk quickly. Bring to a simmer, stirring constantly. Add salt and pepper to taste. When the mixture thickens turn off heat.

Return the cooked chicken cutlets to the skillet, cover with the sauce, and serve over pasta or rice.

https://content.jwplatform.com/videos/t6DilevL.mp4

Thinly pounded tender chicken cutlets smothered in a creamy mushroom wine reduction sauce with capers and thyme. Perfect for a weeknight dinner or romantic date night!

Perfectly cooked, golden-brown Chicken Scallopini topped with a quick and easy lemony Piccata sauce made with butter, white wine butter, and capers.

Chicken Scallopini with Piccata Sauce

garlic and herb-flavored breadcrumbs

canola or avocado oil

unsalted butter

shallot, minced

garlic, minced

unsalted chicken broth

capers,

In a shallow dish, stir together seasoned breadcrumbs, flour, salt, and pepper. Set aside.

Place each chicken breast half on a steady work surface. With one hand resting on top of the chicken, very carefully use a sharp chef's knife to cut the breast in half. Repeat with the other chicken breast. Disregard if using cutlets.&nbsp;&nbsp;

Place chicken pieces in a large zip-top bag (or in between two sheets of plastic wrap and pound out until it is of uniform&nbsp;thickness of no more than a 1/4" thick. Trim up the cutlets if necessary and disregard of scraps.

Dredge each piece of chicken in the breadcrumb mixture and set aside while the oil comes to temperature.

Add oil to a large sauté pan over medium-high heat and allow to come to temperature. Add the cutlets to the pan (taking care not to overcrowd it and cooking in batches if necessary) and cook for 2-3 minutes (or until golden). Turn each cutlet and cook for 1-1 1/2 minute more. Set aside on a wire rack.

Chicken Scallopini:

Place a large sauté pan over medium-low heat and add butter. Add the shallots and garlic and sauté for 1-2 minutes, just until softened. Do not allow to burn. Sprinkle in the flour and stir.

Slowly add in the wine, followed by the chicken broth and lemon juice and increase the heat to meet a simmer. Simmer for about 4-6 minutes until slightly thickened, stirring occasionally.

Stir in the cream, capers, salt, and pepper and remove from the heat. Serve over chicken and enjoy!

Piccata Sauce:

Quick and simple, Lemon Chicken Scallopini is made in less than 30 minutes in one pan. Thinly sliced chicken cutlets sauteed in a lemon garlic sauce that&#x27;s out of this world.

Lemon Chicken Scallopini Recipe

chicken breasts (sliced in half lengthwise)

garlic powder

onion powder

tsp fresh ground pepper

tsp kosher salt

onion

chicken stock

half and half (or heavy cream)

Whisk together the flour, garlic powder, onion powder, salt and pepper.

Dredge the chicken in the flour mixture to coat on all sides. Set aside.

Heat 1 tablespoon olive oil in a skillet over medium heat until shimmering. Add the chicken to the skillet and cook for 4-5 minutes or until golden brown. Flip the chicken over and cook for an additional 3-4 minutes or until golden. Transfer to a plate and keep warm.

Add the remaining oil to the skillet and stir in the onions. Cook the onions for 4-5 minutes or until softened and beginning to caramelize. Stir in the garlic and lemon zest. Cook for an additional minute.

Stir in the wine and deglaze the pan by scraping up the brown bits with a wooden spoon. Continue cooking until the wine reduces by half, approximately 2-3 minutes.

Add the chicken stock, lemon juice and butter. Bring the mixture to a boil and reduce the heat to low.

Stir in the half and half. Return the chicken to the pan and cook for an additional 5-10 minutes or until cooked through.

Serve the chicken with the sauce over pasta or rice, if desired.

This was simple &amp; delicious! I made this just as the recipe stated.  Instead of rice I put the lemony sauce over lemon pasta.  Perfecto!

This chicken scallopini recipe makes tender and juicy chicken in a creamy and tangy sauce.

Chicken Scallopini Recipe

salted butter

Heat the oil in a large skillet over medium-high heat.

Season the chicken breasts with salt and black pepper and dredge in ¼ cup flour.

Add the chicken to the skillet and cook 2 to 3 minutes per side or until browned. Transfer the chicken to plate and cover to keep warm.

Add the butter and 2 tablespoons flour to the skillet and cook for 2 minutes.

Whisk in the chicken broth a bit at a time until smooth. Add the lemon juice and capers and simmer for 2 minutes until thickened.

Add the chicken, along with any juices, and simmer for an additional 2 to 3 minutes.

Season with salt and pepper to taste.

When I made this recipe I found a whole new flavor for my pallet!  It's quick and easy but tastes like a 5 star restaurant cooked it!
  I did have to double the recipe for the sauce... Needed more to drizzle over all of the noodles I made. I used egg noodles. 
I'll be adding this to my regularly scheduled meals! ❤️

Soooo good and super easy! Thank you for the wonderful recipe!

It was very good. Didn’t have lemon juice, but white wine vinegar was a great substitute.

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Top Tags

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The most viewed chicken scallopini recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine