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Chicken Scallopini

pan-fried breaded chicken breasts served with a white wine, butter, and caper sauce.
Chicken Scallopini

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Servings: 3
Total Time: 40 minutes
Recipe by: Frankie


3 skinless, boneless chicken breasts
2 TBSP fresh lemon juice
2 cup fine dry breadcrumbs
1/2 cup chicken broth
1/4 cup dry white wine
4 tsp capers
1 TBSP butter
cooking oil
salt and pepper


1. Place each chicken breast in a large ziploc freezer bag and pound to 1/4 inch thick using a meat mallet or rolling pin. Generously season each chicken breast with salt and pepper. Brush lemon juice on each chicken breast and then coat in the breadcrumbs.

2. Heat a large non-stick skillet with 1 TBSP oil over medium-high heat. Add chicken to pan and cook for 3 minutes on each side or until chicken is done. Remove from pan and repeat with remaining chicken adding more oil if necessary.

3. Add broth and wine to a small saucepan and cook 30 seconds, stirring constantly, over medium-high heat. Remove from heat. Stir in capers and butter.

4. Serve chicken topped with sauce.

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Chicken Scallopini

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