Chicken Scallopini

My Nonna used to make the most amazing dinners. What are some of the best examples? I’m talking, the kind of food that makes you close your eyes and savor every single bite. One dish that always stood out was her **chicken scallopini**. Is it so fancy and complicated? Is it easier to make spaghetti sauce? Think of it as the elegant cousin to chicken piccata – same bright, lemony flavors, but with a slightly sweeter finish. What is velvety sauce that melts in your mouth? It’s one of those meals that looks impressive, but secretly you’re thinking, “Heck yeah, I nailed it”? How can I do this in under 30 minutes? This **chicken scallopini** recipe is my updated, easier version of her classic – I promise, I’ll make it again. ” You’ll be hooked.

What is chicken scallopini?

What exactly is the meaning of “whatis**chicken scallopini**? What is pan-fried chicken breast? What happens when you add the sauce – usually a mixture of white wine, lemon juice, butter, and salt to the mix? Think of it as chicken’s answer to veal scallopini, which is the more traditional version. What is a quick and delicious way to elevate plain chicken into something truly special? What is a fancy name?

Why you’ll love this recipe?

What is your favorite chicken scallopini recipe? What I love about this is how quickly it comes together. Is it possible to go from fridge to table in under 30 minutes? What’s a lifesaver on busy weeknights when you want something that feels gourmet but doesn’t require any fancy equipment? How many hours do you spend in the kitchen?

Flavor Explosion:The combination of the savory chicken, the bright lemon, and the rich butter creates a symphony of flavors. What are some of the best flavors to try that will have you scraping the pan for every last drop? Is it tangy, savory or just perfect?
SurprisinglyWhy is this recipe so easy to make? If you can pan-fry a piece of chicken, you could make this **chicken scallopini**.
Budget FriendlyChicken breasts are generally an affordable protein, and the other ingredients are pantry staples. What are some of the best ingredients to make a restaurant-worthy meal?
Is Versatile and AdaptThis dish pairs well with so many things! Serve it over pasta, rice, or alongside roasted vegetables. Can you customize the sauce to suit your taste?

What is a weeknight version of chicken Francese? Both have that lovely lemon flavor, but this one has a richness to it that I just adore. Is chicken a million times better than plain chicken? What are some of the best chicken scallopini recipes?

How do I make Chicken Scallopini?

Quick Overview

How do I make chicken scallopini? You’ll start by pounding the chicken breasts thin, then dredging them in flour. What do you cook for a quick pan-fry? What happens when you make the sauce – a simple yet elegant combination of butter, lemon, and pepper. What is the best combination of white wine, lemon juice, and chicken broth? What is the best way to make a delicious dinner in less than 30 minutes? What is a weekend indulgence?

Ingredients

For the Chicken:
* 2 large chicken breasts, boneless and skinless. I usually get mine from the butcher for the best quality, but the grocery store works just fine! * 1/2 cup all-purpose flour. You can also use gluten-free flour if you prefer. I’ve tested it with a few different brands, and they all work pretty well. * 1/4 teaspoon salt * 1/2 teaspoon Black Pepper * 2 tablespoons olive oil. Extra virgin is my go-to for almost everything!

For the Sauce:
* 4 tablespoons unsalted butter. I always use real butter for the best flavor. What is the best way to mince garlic? The pre-minced stuff just doesn’t have the same punch. * 1/2 cup dry white wine (like Pinot Grigio or Sauvignon Blanc). If you don’t have wine on hand, you can substitute with chicken broth. What is the flavor of chicken broth? Low sodium is best, so you can control the saltiness of the sauce. * 1/4 cup lemon juice, freshly squeezed. Why is lemon juice so bad for you? * 2 tablespoons capers, drained. These add a nice briny pop to the sauce! * 2 tablespoons chopped fresh parsley. For garnish and a pop of freshness. * Lemon slices, for garnish (optional)

How do I follow step

Step 1: Prep the Chicken

Place each chicken breast between two sheets of plastic wrap and pound with a meat mallet. (or any other suitable tool) ) until it’s about 14 inch thick. This helps the chicken cook quickly and evenly. Don’t skip this step, it makes a huge difference.

Step 2: Season and Dredge

In a shallow dish, combine the flour, salt, and pepper. Stir well. How do you dredge chicken breasts in flour mixture? Shake off any excess flour.

Step 3: Sauté the Chicken

In a large skillet, heat olive oil over medium-high heat. Add salt and pepper to taste. Once the oil is hot, add the chicken breasts and cook for 2-3 minutes per side, or until golden brown. Brown and cooked through. Don’t overcrowd the pan – cook in batches if necessary. Remove the chicken from the skillet and set aside.

Step 4: Make the Sauce

How do you melt butter in a large skillet over medium heat? Add the minced garlic and cook for about 30 seconds, or until fragrant. What is the best way to cook garlic?

Step 5: Deglaze the Pan

If you have a large pot of white wine, pour it over the top of the pot, scraping up any browned bits from the bottom. What is the flavor of wine?

Step 6: Add Broth and Lemon

Stir in the chicken broth and lemon juice. Bring to a simmer and let the sauce thicken slightly, about 5 minutes.

Step 7: Finish the Sauce

Stir in the capers and parsley. Season with salt and pepper. How do you make your own sauce? Taste it and adjust the seasonings as needed.

Step 8: Combine Chicken and Sauce

Return the chicken breasts to the skillet and spoon the sauce over them. Let the chicken simmer in the sauce for a minute or two, to warm through and absorb the flavors.

Step 9: Serve and Enjoy!

Garnish with fresh parsley and lemon slices, if desired. Serve immediately over pasta, rice, or with roasted vegetables. Enjoy!

What should I serve it with?

What are some of the best recipes for chicken scallopini? What is your mood?

For a Classic Italian feast:Serve over linguine or spaghetti. What are the best ways to serve scallopini pasta? What’s a good side salad with vinaigrette dressing?
For a lighter meal:What are some good Side Dishes to serve with roasted asparagus, green beans, or spinach salad? How do I make a healthy meal without being too heavy?
What are some comfort food recipes?Serve with mashed potatoes or risotto. The richness of the potatoes or risotto complements the bright, lemony sauce of **chicken. What a perfect scallop

In my family, we often serve it with a side of garlic bread for soaking up all that sauce. Is it a tradition that everyone loves? Why do I eat it straight out of the pan? What should I serve this chicken scallopini with?

What are some tips for making Scallopini?

Okay, after making this **chicken scallopini** countless times, I’ve learned a few tricks that can really take it to the next level.

Pound the Chicken Evenly: Make sure to pound the chicken breasts to an even thickness. This ensures that they cook evenly and quickly. If some parts are thicker than others, they might be undercooked while other parts are overcooked.
Don’t Overcrowd the Pan: When sautéing the chicken, make sure not to overcrowd the pan. If you do, the chicken will steam instead of browning. Cook in batches if necessary. It’s worth the extra time!
Use Fresh Lemon Juice: Bottled lemon juice just doesn’t have the same bright, zesty flavor as fresh lemon juice. Trust me, it makes a big difference in the sauce.
Don’t Burn the Garlic: Be careful not to burn the garlic when making the sauce. Burnt garlic will make the sauce bitter. Cook it over medium heat for just about 30 seconds, until fragrant.
Adjust the Sauce to Your Taste: Don’t be afraid to adjust the sauce to your taste. If you like it more lemony, add more lemon juice. If you like it spicier, add a pinch of red pepper flakes. It’s your **chicken scallopini** – make it your own!
Add a Splash of Cream (Optional): For an extra creamy sauce, stir in a splash of heavy cream or half-and-half at the end. This will make the sauce even more decadent and delicious. I tested this once with almond milk actually and it became even creamier.
Garnish Generously: Don’t skimp on the garnish! Fresh parsley and lemon slices add a pop of color and freshness to the dish.

These tips have helped me perfect my **chicken scallopini**, and I hope they help you too! Cooking is all about experimenting and finding what works best for you. Happy cooking!

Storing and Reheating Tips

If you happen to have any leftover **chicken scallopini** (which is rare in my house!), here’s how to store and reheat it:

Refrigerator: Store the **chicken scallopini** in an airtight container in the refrigerator for up to 3 days. Make sure to let it cool completely before storing it.
Freezer: For longer storage, you can freeze the **chicken scallopini**. Wrap each chicken breast individually in plastic wrap, then place them in a freezer-safe bag or container. It can be stored in the freezer for up to 2 months. Thaw it in the refrigerator overnight before reheating.
Reheating: To reheat the **chicken scallopini**, you can use the microwave, oven, or stovetop.
- Microwave: Place the **chicken scallopini** on a microwave-safe plate and heat it in 30-second intervals, until heated through. Be careful not to overheat it, as it can become dry.
- Oven: Preheat the oven to 350°F (175°C). Place the **chicken scallopini** on a baking sheet and cover it with foil. Bake for 10-15 minutes, or until heated through.
- Stovetop: Heat a skillet over medium heat. Add a little bit of olive oil or butter to the skillet. Place the **chicken scallopini** in the skillet and cook for 2-3 minutes per side, or until heated through. Add a splash of chicken broth or white wine to the skillet to keep the chicken moist.

No matter how you choose to reheat it, the **chicken scallopini** will still be delicious! I usually prefer the stovetop method, as it keeps the chicken moist and flavorful. But if you’re in a hurry, the microwave works just fine!

Frequently Asked Questions

Can I make this gluten-free?

Absolutely! Simply substitute the all-purpose flour with a gluten-free flour blend. I recommend using a blend that’s designed for baking, as it will give you the best results. You may also want to add a teaspoon of xanthan gum to the flour mixture to help bind the ingredients together.

Do I need to peel the zucchini?

Nope, there’s no need to peel the zucchini! The skin is perfectly edible and adds a nice bit of texture and color to the bread. Just be sure to wash it well before grating it.

Can I make this as muffins instead?

Definitely! Just pour the batter into a greased or lined muffin tin and bake for about 18-22 minutes, or until a toothpick inserted into the center comes out clean. Keep an eye on them, as muffin tins can vary in size and baking time.

How can I adjust the sweetness level?

You can easily adjust the sweetness level by reducing or increasing the amount of sugar in the recipe. If you want a less sweet bread, start by reducing the sugar by 1/4 cup. If you want it sweeter, add an extra tablespoon or two. You can also substitute some of the sugar with a natural sweetener like honey or maple syrup, but keep in mind that this may affect the texture of the bread.

What can I use instead of the glaze?

If you don’t want to use the glaze, you can simply dust the top of the bread with powdered sugar. Or, you can make a simple cream cheese frosting by mixing together cream cheese, powdered sugar, and a splash of milk. You could also leave it plain – it’s still delicious!

Final Thoughts

So, there you have it – my family’s favorite **chicken scallopini** recipe! It’s a dish that’s both elegant and easy to make, perfect for a weeknight dinner or a special occasion. I hope you’ll give it a try and see for yourself how delicious it is. And if you’re looking for other quick and easy chicken recipes, be sure to check out my other posts! Let me know in the comments how yours turns out!

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