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Chicken Scallopini

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“This is taken from a Cooking Light recipe with a few minor changes. I love it because it is easy to prepare, takes few ingredients, looks lovely, and is truly delicious.”
READY IN:
28mins
SERVES:
4
YIELD:
4 chicken breast halves
UNITS:
US

Ingredients Nutrition

Directions

  1. Add salt and pepper to breadcrumbs and stir together. Put breadcrumbs onto a dinner plate or into a ziploc bag, set aside.
  2. Place two chicken breast halves into a ziploc bag, remove air, and seal; pound to 1/4-inch thickness using a meat mallet or rolling pin. Do the same with the other two breast halves.
  3. Pour the lemon juice onto a dinner plate and coat both sides of chicken with juice. Dredge chicken in breadcrumbs.
  4. Heat olive oil in a large nonstick skillet over medium-high heat. Add chicken to pan; cook 3-4 minutes on each side or until chicken is done. Remove from pan; keep warm.
  5. Add broth and wine to pan, and cook two minutes, stirring constantly. Remove from heat. Stir in capers and butter.

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