Chicken Scallopini with Lemon Butter Sauce
Enjoy a restaurant-quality dinner at home with Chicken Scallopini with Lemon Butter Sauce! Tender, thinly pounded chicken breasts are pan-seared to perfection and drizzled with a rich, zesty lemon butter sauce.
Ingredients
- For the Chicken
- 4 boneless, skinless chicken breasts (about 1 lb / 450 g total)
- ½ cup all-purpose flour (for dredging)
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- For the Lemon Butter Sauce
- 3 cloves garlic, minced
- ½ cup dry white wine (or chicken broth)
- ¾ cup low-sodium chicken broth
- Juice of 1 large lemon (about 3 tablespoons)
- 2 tablespoons unsalted butter (cold, cubed)
- 2 tablespoons fresh parsley, chopped
- Lemon slices, for garnish
Instructions
- Step 1: Prepare the chicken : Slice each chicken breast in half horizontally to create thin cutlets.Place between two sheets of parchment paper or plastic wrap and pound gently to ¼-inch thickness. Season flour with salt and pepper, then dredge each cutlet lightly in the flour, shaking off excess.
- Step 2: Sear the chicken : Heat olive oil and butter in a large skillet over medium-high heat.Add chicken cutlets and cook 2–3 minutes per side until golden brown and cooked through.Transfer chicken to a plate and keep warm.
- Step 3: Make the sauce : In the same skillet, add minced garlic and sauté for 30 seconds until fragrant. Pour in white wine (or extra broth) and scrape up any browned bits from the bottom.Add chicken broth and lemon juice; simmer 3–4 minutes to reduce slightly.Lower heat and whisk in cold butter cubes one at a time to create a silky sauce.
- Step 4: Combine and serve : Return chicken to skillet, spoon sauce over the top, and heat through for 1–2 minutes.Garnish with parsley and lemon slices.