Chicken Scallopini might sound fancy, but it’s actually an easy recipe. Think thinly-sliced chicken sauteed with onions, peppers and mushrooms and then tossed in a white wine lemon sauce. It’s delicious!
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We enjoy growing a garden each summer. The growing season here in upstate New York is rather short, and we have to wait until after Mother’s Day before we can plant anything. On the backside, we can see our first frost as early as mid-late September, which means our gardening season is only about 3-4 months long. However, that doesn’t stop us.
Growing plants from seeds is rather difficult given the short growing window, so I tried my hand at starting seeds indoors with a heat lamp in February. It was a fun activity for the cold winter months, but it stopped once Robbie was born. (As all of you parents out there know, hobbies tend to change or fall by the wayside when kids arrive.)
My general approach to planting a garden is: plant the usual stuff (tomatoes, peppers, etc.) and then add in something unusual. One year it was okra. Another year it was carrots. I think I’ve found my new unusual plant for next summer.
Capers. I stumbled across this great article on growing capers, and I’m thinking about giving it a try now. Caper bushes are common in Mediterranean counties, which probably explains why capers show up frequently in Mediterranean recipes. The climate here in upstate New York is quite different from the Mediterranean (shocking, right?), so it seems that I’ll have to plant my caper bushes in pots and then bring them indoors in the winter. I already do this with our fig tree, so what’s one more pot?
One of the unique things about growing capers is that you actually harvest the berries daily. (Saffron threads are also harvested daily.) Ok, so maybe this idea of growing a caper bush isn’t as appealing as I thought.
Prep the seeds for months first, bring the pot in each winter, harvest the berries daily, pickle said berries so you can actually eat them. Like most of my project ideas, it sounds fun on paper. However, I suspect it wouldn’t be as much fun in reality. Plus, you can buy jars of pickled caper berries for just a couple dollars. I think I’ll go that route instead!
Speaking of capers, we love using them to finish dishes or sometimes even herbaceous cocktails. However, when it comes to cooking with capers, Chicken Scallopini is definitely one of my favorite recipes. Chicken Scallopini sounds really fancy, but it’s actually quite an easy recipe. First off, the ‘scallopini’ portion refers to scalloped, or thinly sliced, chicken breasts. No scallops involved in this recipe.
Chicken Scallopini is a one-pot (err, one-skillet) meal that can easily be prepared on a weeknight. The most involved portion of this recipe is simply pounding the chicken breasts into ½” thick pieces. I’ve seen “thinly cut” chicken in the store, so you could certainly go this route, too.
That chicken gets coated in flour and then pan fried until fully cooked. From there, you can use the same skillet to sauté down the onions, peppers and mushrooms. Add some chicken stock, white wine and a bit of cream at the end, and you end up with a delicious pan sauce. Easy peasy and great for weeknight meals! Well, unless you want to grow your own caper plant.
How to Store Leftovers
Leftover Chicken Scallopini should be stored in an airtight container in the refrigerator for up to 5 days. Reheat chicken in a dry skillet over medium heat or in a microwave. Any leftover chicken can also be placed in a freezer bag and frozen for up to 4 months. Let thaw in the refrigerator before reheating.
I hope you enjoy this recipe as much as we do! It’s one of many recipes that I like to keep in mind for nights when we don’t have any leftovers around. Cheers!
Did you make this Chicken Scallopini recipe at home? Leave a comment, or snap a quick picture and tag me on Instagram (@Spicedblog). I’d love to see your version!
- 2 boneless skinless chicken breasts
- 1 tsp kosher salt
- ½ tsp black pepper
- ½ cup all-purpose flour
- 1 Tbsp vegetable oil
- 3 Tbsp unsalted butter
- 8 oz. button mushrooms sliced
- 1 red bell pepper sliced
- ½ white onion thinly sliced
- 1 tsp minced garlic
- 2 Tbsp capers
- 2 Tbsp lemon juice
- ½ cup chicken broth
- ¼ cup dry white wine
- ¼ cup heavy cream
- chopped parsley for garnishing
- Slice each of the chicken breasts in half lengthwise to create 4 longer pieces. Working with one piece of a chicken at a time, lay breast in between two pieces of plastic wrap. Using a meat mallet (or a rolling pin), gently pound each piece until it’s ~½” thick. Repeat process with remaining pieces of chicken.
- Pat chicken breasts dry with a paper towel and sprinkle salt and pepper evenly on top.
- Place flour in a shallow bowl. Dredge each piece of chicken in the flour, shaking off any excess. Repeat process with remaining pieces. Set chicken aside.
- Using a large skillet, add oil and place over medium-high heat. Once hot, add chicken and cook 3-4 minutes per side, or until golden brown and fully cooked. Remove chicken from skillet and set aside (on a clean plate).
- Reduce heat to medium and add butter, mushrooms, bell pepper and onions. Sauté, stirring occasionally, for 5-6 minutes, or until mushrooms have softened.
- Add garlic, capers and lemon juice; cook for 1-2 more minutes.
- Add broth and wine. Bring mixture to a boil, stirring occasionally. Continue sautéing for 4-5 minutes, or until mixture thickens slightly.
- Add cream and stir until well combined. Continue sautéing for 2-3 more minutes, or until sauce has just thickened. Place cooked chicken back in skillet and flip several times, or until chicken is coated with the sauce.
- Transfer chicken to plates and top with spoonful of sauce. Garnish with chopped parsley before serving.
Looking for more tasty chicken recipes? Check out these other favorites, too: