Ingredients:
4 boneless, skinless chicken breasts (pounded thin)
½ cup all-purpose flour (for dredging)
3 tbsp olive oil
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3 tbsp unsalted butter
2 garlic cloves, minced
½ cup dry white wine (optional – or chicken broth)
1 cup chicken broth
Juice of 2 fresh lemons
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Zest of 1 lemon
2 tbsp capers (optional)
Salt and freshly ground black pepper, to taste
Fresh parsley, chopped (for garnish)
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Instructions:
- Prepare the chicken: Lightly season the chicken breasts with salt and pepper, then dredge in flour, shaking off the excess.
- Cook the chicken: Heat olive oil and 2 tbsp butter in a large skillet over medium-high heat. Sear the chicken on both sides until golden brown and cooked through (about 3–4 minutes per side). Remove and set aside.
- Make the sauce: In the same skillet, add the remaining 1 tbsp butter and garlic. Sauté for 1 minute. Deglaze with white wine (or chicken broth) and scrape up any browned bits.
- Add flavor: Stir in chicken broth, lemon juice, zest, and capers. Let simmer for 3–4 minutes until slightly reduced.
- Combine: Return chicken to the skillet, spoon sauce over the top, and simmer gently for 2–3 minutes to absorb the flavors.
- Serve: Garnish with fresh parsley and extra lemon slices. Serve hot with pasta, mashed potatoes, or a side of sautéed vegetables.
This Lemon Chicken Scallopine is light, tangy, and full of flavor—perfect for a quick weeknight dinner or a special family meal!