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Chicken Scallopini


From "Cooking Light" April 2003

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  • 4 (6 ounce) skinless, boneless chicken breast halves
  • 2 tsp fresh lemon juice
  • 1/4 tsp salt
  • 1/4 tp black pepper
  • 1/3 cup Italian seasoned breadcrumbs (or try seasoned panko)
  • Cooking spray
  • 1/2 cup chicken broth
  • 1/4 cup dry white wine
  • 4 tsp capers
  • 1 TBL butter



Step 1

Place each chicken breast half between 2 sheets of heavy duty plastic wrap; pound to 1/4 inch thickness. Brush chicken with juice, and sprinkle with salt and pepper. Dredge chicken in breadcrumbs.

Heat a large nonstick skillet coated with cooking spray over medium high heat. Add chicken to pan; cook 3 minutes on each side or until chicken is done. Remove from pan; keep warm.

Add broth and wine to pan and cook 30 seconds, stirring constantly. Remove from heat. Stir in capers and butter.

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