One-Pan Chicken Scallopini In Lemon Butter Sauce

Black cast iron skillet used to make chicken breasts scallopini in butter lemon wine sauce.

5 from 1 vote

One-Pan Chicken Scallopini In Lemon Butter Sauce

Restaurant-quality Chicken Scallopini made simple in your kitchen features tender chicken in a lemon white wine sauce that adds a tangy and rich flavor to the dish.

Prep Time15

Cook Time17

Total Time32

Course: Main Course Chicken

Cuisine: Italian American

Servings: Servings

Calories: 371kcal

Author: Marisa Franca @ All Our Way

Equipment

Ingredients

1 large lemon
5 to 6 sprigs fresh parsley
1 ¼ lbs large boneless skinless chicken breasts skinless chicken breasts (about 1 ¼ pounds total)
1 ½ teaspoons kosher salt divided
½ teaspoon freshly ground black pepper
¼ cup all-purpose flour
3 tablespoons olive oil divided
½ cup dry white wine
½ cup low-sodium chicken broth
2 tablespoons unsalted butter

Instructions

Juice 1 large lemon until you have ¼ cup.
Pick the leaves from 5 to 6 fresh parsley sprigs until you have 2 tablespoons, and coarsely chop them.
Starting at the thickest end and holding your knife parallel to the cutting board, cut 2 boneless, skinless chicken breasts in half (also known as butterflying).
Working with 1 piece of chicken at a time, place it inside a gallon zip-top bag and seal it, pressing out as much air as possible.
Pound with the flat side of a meat mallet, rolling pin, or small skillet to an even ¼-inch thickness.
Season the chicken all over with 1 teaspoon of kosher salt and ½ teaspoon of black pepper.
Place ¼ cup all-purpose flour in a pie plate or large, deep plate. Dredge 1 piece of chicken in the flour until evenly coated, then pat to remove any excess flour. Place on a large plate or cutting board and repeat with the remaining chicken, placing them in a single layer.
Heat 2 tablespoons of the olive oil in a large skillet over medium-high heat until shimmering.
Add 2 pieces of the chicken in a single layer and cook until cooked through, golden brown, and slightly crispy, 2 to 3 minutes per side.
Transfer to a large plate or serving platter and tent with aluminum foil to keep warm. If the pan is dry, add 1 tablespoon olive oil to the skillet and repeat cooking the remaining chicken.
Add ½ cup dry white wine to the pan and cook until reduced by half, about 1 minute. Add the lemon juice, ½ cup low-sodium chicken broth, and the remaining ½ teaspoon kosher salt.
Cook until glossy, slightly thickened, and slightly darker in color, about 3 minutes. Add 2 tablespoons unsalted butter and swirl around the pan until melted.
Pour the sauce over the chicken and sprinkle with the parsley.

Notes

Storage: Leftovers can be refrigerated in an airtight container for up to 4 days.

Nutrition