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Easy Chicken Scaloppine Piccata with Tomatoes
This chicken scallopini recipe is a lighter, more approachable take on the classic Italian dish. Tender chicken cutlets are sautéed in a bright white wine butter sauce with garlic, capers, sweet cherry tomatoes, and basil. It all comes together in one pan in less than 30 minutes, making it simple enough for a weeknight but special enough for company.
👥 4 Servings⏱️ Prep & Cook: 30 min⏳ Prep: 15 min🔥 Cook: 15 min👤 Nicole Gaffney📖 coleycooks
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- bowl
- skillet
- oven
- pan
- wooden spoon
- whisk
📝 Preparation Steps
1
Slice the chicken breasts against the grain, on a bias, to create medallions or small cutlets.
chicken breasts (boneless skinless )2 lbs
2
Place a piece of plastic wrap over each piece and use a meat mallet to pound them out until about ¼ inch thick. Season both sides with salt and pepper.
3
Place the flour in a shallow bowl. Lightly dredge each piece of chicken in the flour, shaking off the excess.
4
Heat 3 tablespoons of olive oil in a large skillet over medium-high heat. When the oil is shimmering, add the chicken in a single layer and cook until golden on the first side, about ⏱️ 2 minutes.
5
Turn the chicken and cook until just cooked through, about 1–⏱️ 2 minutes more. Transfer to a plate and keep warm in the oven, then repeat with the rest of the chicken.
6
Reduce the heat to medium and add the remaining 1 tablespoon of olive oil. Add the garlic and saute for about ⏱️ 30 seconds until fragrant.
garlic (very thinly sliced)2 cloves
7
Pour in the white wine and scrape the bottom of the pan with a wooden spoon to loosen the browned bits. Simmer until the wine has reduced by about half, then add the chicken stock and bring up to a boil.
8
Return the chicken pieces to the pan and simmer for ⏱️ 2-3 minutes to warm the chicken through and help the sauce thicken. Transfer the chicken back to the plate, leaving the sauce behind.
9
Stir in the capers, tomatoes and lemon juice, then let the sauce simmer for ⏱️ 1-2 minutes or until the tomatoes soften slightly.
capers (drained)3 tablespoons
10
Reduce the heat to low and whisk in the butter until the sauce becomes glossy and lightly thickened.
butter (unsalted )2 tablespoons
11
Stir in half of the basil, then taste for seasoning and adjust as needed.
12
Pour the sauce over the chicken, then top with the remaining basil and serve immediately.
Nutrition Facts
calories
536 kcal
fat Content
26 g
serving Size
1 serving
fiber Content
1 g
sugar Content
2 g
sodium Content
460 mg
protein Content
51 g
trans Fat Content
0.3 g
cholesterol Content
161 mg
carbohydrate Content
17 g
saturated Fat Content
7 g
unsaturated Fat Content
17 g
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