A delicious chicken version of the classic Italian veal dish, featuring tender chicken scallops served in a buttery lemon and white wine pan sauce laced with capers. Serve with pasta, potato gnocchi or rice.
6 (4-ounce) boneless, skinless, chicken breast halves
Kosher or sea salt and freshly ground pepper to taste
6 tablespoons cold butter - divided use
1 tablespoon vegetable oil
1/2 cup dry white wine
3 tablespoons fresh lemon juice
3 tablespoons bottled capers, drained
3 tablespoons chopped fresh Italian (flat-leaf) parsley leaves
Hot, cooked pasta , potato gnocchi or rice for accompaniment (optional)
- With a kitchen mallet, flatten chicken breasts between sheets of plastic wrap to about 1/8-inch thickness. Season with salt and pepper.
- In a large skillet heat 2 tablespoons of butter and oil over medium-high heat; cook chicken on each side until golden brown and cooked through, about 1 minute or so per side, depending on actual thickness. Transfer chicken to a serving platter and keep warm.
- Add the wine and lemon juice to the pan and bring to a boil, stirring to loosen the browned bits on the bottom of skillet, reducing liquid by about 1/3. Remove skillet from heat and stir in the remaining 4 tablespoons of cold butter (cut into 4 slices), stirring constantly until butter is melted, then add the capers and parsley. Taste, and if needed, season with salt and pepper as desired.
- Immediately spoon sauce over the chicken scallops.
- Serve accompanied with pasta, potato gnocchi or rice, if desired.
Makes 6 servings.
Tip: Pork or veal scallops (cutlets) can be used in place of the chicken.
Nutritional Information Per Serving (1/6 of recipe): 264.1 calories; 51% calories from fat; 15.3g total fat; 96.3mg cholesterol; 285.1mg sodium; 330.0mg potassium; 1.2g carbohydrates; 0.2g fiber; 0.2g sugar; 0.9g net carbs; 26.5g protein.