Zesty Lemon Butter Chicken Scallopini

With chicken, lemons, and butter, Lemon Butter Chicken Scallopini is an easy, flavorful meal perfect for transforming dinner into a special occasion.

Lemon Butter Chicken Scallopini

Lemon Butter Chicken Scallopini is a quick and elegant dish that brings a zest of Italian flair to your table. Perfectly pan-fried chicken in a tangy lemon butter sauce makes this recipe an irresistible delight for any weeknight. Whether you’re looking to impress guests or treat yourself to a restaurant-quality meal at home, this recipe promises a memorable culinary experience.

Ingredients

• 2 large chicken breasts cut in half lengthwise
• Salt & pepper to taste
• 1/2 teaspoon garlic powder
• Flour for dredging
• 1 tablespoon olive oil
• 4 tablespoons butter divided
• 3/4 cup dry white wine or chicken broth
• 1 tablespoon lemon juice
• 1 tablespoon parsley chopped
• Freshly grated parmesan cheese optional, to taste

Instructions

• Cut the chicken breasts in half lengthwise so you have 4 thinner cutlets. Place the chicken pieces between two pieces of plastic wrap (spread them out so there’s a gap between each piece), and then use the flat side of a meat mallet to pound the chicken pieces so they’re about 1/2″ thick.
• Season both sides of each piece of chicken with salt & pepper and the garlic powder. Coat the chicken pieces in flour.
• Add the oil and 1 tablespoon of butter to a large skillet. Let the skillet heat up over medium-high heat for a few minutes until it’s hot. Cook chicken in two batches.
• Cook the chicken for about 4 minutes on the first side and another 2-3 minutes on the second side (ensure chicken is cooked through). For the second batch, add another tablespoon of butter to the pan. The second batch may go a little faster since the pan will be very hot.
• Transfer the chicken to a plate and cover it loosely with foil to keep it warm.
• To the skillet, add the wine (or broth) and lemon juice. Let it bubble until it’s reduced by half, then turn off the heat and stir in the remaining 2 tablespoons of butter.
• Add the chicken back to the pan and spoon some sauce over top of the chicken and sprinkle with parsley. Serve immediately. Optional: grate some parmesan on top as well.

Serving Suggestions

• Mashed Potatoes
• Creamy Penne Pasta
• Roasted Green Beans
• Broccolini
• Glazed Carrots
• Super Simple Parmesan Arugula Salad

Tips and Tricks

• Use an instant-read meat thermometer to ensure chicken is cooked perfectly to 165F.
• If you don’t have a meat mallet, use the bottom of a skillet to pound the chicken.
• Prefer dry white wines such as sauvignon blanc or pinot grigio, but avoid using “cooking wine.”