Instructions
1. Prepare the Chicken:
1. Slice the chicken breasts in half horizontally to create thin cutlets.
2. Place them between two pieces of plastic wrap and pound to an even thickness (~¼ inch thick).
3. In a shallow dish, mix flour, salt, black pepper, and garlic powder.
4. Dredge each chicken cutlet lightly in the flour mixture, shaking off excess.
2. Cook the Chicken:
1. Heat olive oil and butter in a large skillet over medium-high heat.
2. Add the chicken and cook for 3-4 minutes per side, until golden brown and cooked through.
3. Remove the chicken and set aside on a plate.
3. Make the Lemon Sauce:
1. In the same pan, add garlic and saute for 30 seconds until fragrant.
2. Pour in chicken broth, white wine (if using), and lemon juice, scraping up browned bits from the pan.
3. Simmer for 2-3 minutes to slightly reduce the sauce.
4. Stir in capers (if using) and butter, whisking until smooth.
4. Combine & Serve:
1. Return the chicken cutlets to the pan, spooning the sauce over them.
2. Let simmer for 1-2 minutes until warmed through.
3. Garnish with fresh parsley and lemon slices.
4. Serve hot over pasta, rice, or steamed vegetables.
Nutritional Information
Calories: ~350 kcal
Protein: ~35g
Carbohydrates: ~12g
Fat: ~18g
Saturated Fat: ~7g
Fiber: ~1g
Sugar: ~1g
Sodium: ~450mg
Notes & Tips
For Extra Crispiness: Use panko breadcrumbs mixed with flour for a light crust.
Low-Carb Option: Substitute all-purpose flour with almond flour or coconut flour.
Make It Creamy: Stir in ¼ cup heavy cream to the sauce for a richer dish.
No Wine? Replace it with extra chicken broth for a non-alcoholic version.
Storage: Keep leftovers in an airtight container for up to 3 days. Reheat gently on the stovetop with a splash of broth.
This Lemon Chicken Scallopine is a perfect balance of bright citrus and savory flavors, making it a deliciously simple yet elegant dish!
