Ingredients
- Chicken breasts, boneless, skinless: 2 large (about 1.5 lbs)
- All-purpose flour: 1/2 cup
- Salt: 1 teaspoon
- Black pepper: 1/2 teaspoon
- Olive oil: 3 tablespoons
- Butter: 3 tablespoons
- Dry white wine (such as Pinot Grigio): 1/2 cup
- Lemon juice: 2 tablespoons
Instructions
- Step 1: Place each chicken breast between two pieces of plastic wrap. Using a meat mallet or rolling pin, pound the chicken to 1/4-inch thickness.
- Step 2: In a shallow dish, combine the flour, salt, and pepper. Dredge each chicken cutlet in the flour mixture, shaking off any excess.
- Step 3: Heat the olive oil and butter in a large skillet over medium-high heat. Once the butter is melted and the skillet is hot, add the chicken cutlets in a single layer (cook in batches if necessary).
- Step 4: Cook the chicken for 2-3 minutes per side, or until golden brown and cooked through. Remove the chicken from the skillet and set aside.
- Step 5: Pour the white wine and lemon juice into the skillet and bring to a simmer, scraping up any browned bits from the bottom of the pan. Cook for 2-3 minutes, or until the sauce has slightly reduced.
- Step 6: Return the chicken to the skillet and coat with the sauce. Serve immediately.
Notes
- Store leftover scallopini in an airtight container in the refrigerator for up to 3 days.
- For best results, gently reheat the chicken in a skillet over low heat with a splash of chicken broth or wine to prevent drying.
- Serve this delightful scallopini over a bed of angel hair pasta or alongside a fresh green salad for a complete and satisfying meal.
- Chef's tip: Don't overcrowd the pan when cooking the chicken; working in batches ensures even browning and prevents the temperature from dropping.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American