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Chicken Scallopine


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  • Ingredients:
  • 1 pound boneless skinless chicken cutlets
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 teaspoon garlic powder
  • 2 tablespoons all purpose flour
  • 4 tablespoons unsalted butter
  • 1/2 cup low salt chicken broth
  • 1/3 cup fresh lemon juice
  • 2 tablespoons honey
  • 2 tablespoons small capers, drained
  • 2 tablespoons minced Italian flat leaf parsley


Servings 4


Step 1


Pat chicken dry with paper towels. Season with salt and pepper. Dredge chicken in flour and garlic powder, shaking off excess and set aside. In a large skillet, melt 2 tablespoons of butter over medium high heat. Cook chicken for 2-4 minutes per side, or until golden brown and just cooked through. Transfer chicken to a plate and keep warm. Pour the chicken broth into the pan, raise the heat to high, then with a wooden spoon, scrape up any browned bits in the pan. Cook for 1 minute, stirring. Add lemon juice, honey, capers and remaining butter. Return chicken, and any accumulated juice, to the pan. Cook, turning chicken in sauce, for 1 minute or until heated through. Sprinkle with parsley.


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