Chicken Scalloppine is an Italian dish with roots in the traditional method of “scaloppine,” which involves thinly slicing meat and cooking it quickly. While veal is often used in classic Italian cuisine, chicken has become a popular substitute, especially in lighter, more modern variations of the dish.
The flavors are bright and tangy, combining the richness of butter with the acidity of white wine and lemon juice. Capers add a salty, briny depth, while the fresh parsley provides a vibrant finish. This makes for a well-balanced and flavorful meal.
Ingredients:
4 chicken breasts (thinly sliced)
½ cup flour (for dredging)
2 tbsp olive oil
1 tbsp butter
1 cup chicken broth
½ cup white wine
1 lemon (juiced)
2 tbsp capers (optional)
Salt and pepper
Fresh parsley (chopped)
Instructions:
Season chicken with salt and pepper, then dredge in flour.
Heat oil and butter in a skillet, cook chicken until golden.
Deglaze the pan with wine and broth, add lemon juice and capers.
Simmer until sauce thickens, then serve with fresh parsley.
Enjoy!
