Lemon Chicken Scaloppini

Lemon Chicken Scaloppini

Prep Time

10 minutes

Cook Time

10 minutes


6 people

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This dish offers the wonderful fresh flavors of tart lemon and salty capers combined in a rich sauce of white wine and chicken broth.

Why Try? This is speed cooking at its best — 10 ingredients with just a few steps. For even a faster dish you can start with prepared chicken scaloppini from grocer’s meat case.

Partially frozen filets are easier to slice. Be sure not to crowd the chicken in the skillet as it will steam instead of sauté.


  • 4 boneless, skinless chicken breasts
  • 1 lemon, sliced very thin
  • 1 cup flour
  • 1 tablespoon salt
  • 1/2 cup butter
  • 1/4 cup olive oil
  • 1/4 cup white wine
  • 1 cup chicken broth
  • 2 tablespoons capers, drained
  • Salt and pepper to taste
  • 1/2 cup parsley, finely chopped


  • 1 Place chicken breasts on cutting board and slice in half horizontally, forming 8 thin filets.
  • 2 Place each chicken filet between two pieces of plastic wrap and pound until 1/4-inch thin.
  • 3 Combine flour and salt in shallow container. Dredge pounded chicken in seasoned flour; shake off excess flour.
  • 4 Heat butter and oil in large skillet. Working in several small batches, sauté chicken for 5 minutes over medium heat, turning once.
  • 5 Add white wine and chicken broth. Simmer until the liquid is reduced by half.
  • 6 Add lemon pieces and capers.
  • 7 Season to taste; garnish with parsley.



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