Savory Sensational Chicken Scaloppine

Tried out a new recipe tonight that I picked up from Rachael Ray. Those of you who know me know I’ve played around with the ingredients just a bit. More wine, more lemon juice and a different approach to getting the breast thin. The results were wonderful. The chicken cooked up in no time at all, making this a great week-night recipe. They were tender, moist and oh so flavorful. The sauce is a mixture of chicken stock, wine and buttery goodness. Toss in the garlic and capers and the sauce simply pops.

I don’t know about you, but lately I’ve been suffering from “sticker shock” whenever I walk into the grocery store. The difference between plump, boneless, skinless chicken breasts and thin cut breasts per pound is staggering. Rachael uses the regular, plump breasts, then uses a wooden mallet or rolling-pin to pound/roll the breasts out to 1/4 inch or so – the thinner breasts cook up in a flash. I thin-cut my breasts (unless I need an upper body work out or feel the need to take the day’s frustrations out on a hunk of chicken meat). To butterfly the breast you’ll need a good, sharp fillet knife. I sharpen my knives before each use to insure that the blade is razor-sharp.

Place the breast flat on a cutting board with the fuller side closest to you, the thinner point away from you. Find the center spot to cut breast evenly (or as close to evenly as possible) in half, make a small slit in the breast. Turn breast so that the thicker part is facing your blade-wielding hand. (For me, that’s right). Insert blade into the slit, pressing down gently on the breast with your free hand and slice length-wise. You should end up with two thin breast halves. Set aside and repeat with remaining breasts.

Savory Sensational Chicken Scaloppine
Ingredients – Chicken:
3 large breasts, butterflied to create 6 breasts
1/2 teaspoon salt
1/2 teaspoon black pepper
4 teaspoons fresh lemon juice
1/2 teaspoon chopped fresh flat-leaf parsley
1/2 cup Italian-seasoned breadcrumbs
Olive Oil for chicken, just enough to lightly coat pan

Ingredients – Sauce:
1 tablespoon olive oil
2 cloves garlic, minced
2/3 cup chicken stock
1/2 cup dry white wine
1 tablespoon unsalted butter
3 tablespoons capers

Prepare Chicken: Slice chicken breasts to create 6 thin breast. (Option: buy 6 breasts and pound/roll out thin).

Season with salt and pepper, sprinkle with lemon juice. Let rest for a few minutes to soak in the lemon juice – especially if you’ve butterflied the breasts as the newly cut side will soak in the juice more easily. Dust moist breast with parsley.

Place breadcrumbs in a shallow dish. Dredge each chicken breast until coated on both sides, shaking lightly to remove excess crumbs. Place breaded chicken onto a clean plate and set aside.

Coat a large skillet with olive oil and heat over medium-high heat. Cook chicken for about 5 minutes on each side, until it is cooked through. Transfer to a plate, cover and keep warm. If necessary, cook chicken in batches.

Once all the breasts have been browned and cooked through, place on a large, rimmed serving platter, cover with foil and keep in a warm oven until ready to finish.

Make Sauce: Add the olive oil and garlic to the pan and sauté until the garlic begins to brown. Add the broth and wine, and cook for 1 minute, stirring constantly.

Remove pan from the heat and whisk in the butter until the sauce is smooth. Add the capers.

Return the chicken to the pan, lay overlapping to get all the chicken to fit. Cover and let simmer for about 5 minutes to soak in some of the sauce.

Transfer chicken to warmed serving platter. Pour sauce over chicken and serve.

Suggestions: This wonderful chicken went beautifully with a side of pasta and a simple green salad. The meal was not too heavy and oh so satisfying.


Here’s a link to my go-to pasta side: Simple Linguine with Garlic Butter


Butterfly, roll or pound chicken into thin breasts.

Season with salt, pepper, parsley and lemon juice. Let chicken rest for a few minutes to soak in the flavors.

Dredge seasoned breasts in Italian Bread Crumbs and lightly fry/brown in a large skillet over medium-high heat.


Brown breasts, then transfer to warm platter, cover with foil and hold in a warm oven while making the sauce.

Sorry folks, no pictures of the sauce-making process. The sides of the pan were too high. I was in too much of a hurry to pull the pan off the heat, climb up on a stepping stool and take a few shots from above. My old bag of bones just wasn’t up to the climb anyway.


Once the chicken is finished and the sauce is made, transfer breasts to a warm, rimmed serving platter. Pour the sauce over the breasts and serve.





9 thoughts on “Savory Sensational Chicken Scaloppine

  1. Looks easy and delicious! Can I substitute “capers” with something else? Or will it affect the taste of the sauce? I’m so glad with your blog and your recipes. I learned how to cook dishes that aren’t Filipino or Russian.


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