Chicken Scallopini Recipe - Allrecipes.com
Chicken Scallopini Recipe
  • READY IN 40 mins

Chicken Scallopini

Recipe by  

"While many have heard of veal scallopini, you can make this Italian dish with most any meat or even vegetables. The trick is to use a demi-glace of the same style -- i.e., a venison demi if using deer. You can 'fake' a demi-glace by reducing an appropriate brown stock and adding a water and flour slurry to thicken. Makes an awesome romantic dinner for two. "

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Ingredients Edit and Save

Original recipe makes 2 servings Change Servings
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  • PREP

    20 mins
  • COOK

    20 mins
  • READY IN

    40 mins

Directions

  1. In a small bowl, stir together the garlic and butter until well combined. Set aside. Place a chicken breast half on a work surface with the thick side facing to the right (if you're right-handed), and place your left hand down on the chicken breast. Using a very sharp knife, carefully cut the chicken breast from the thick side to about 1/2 inch from the edge of the thin side, in a horizontal cut. Open the cut chicken breast and spread it out like an open book. Using a meat mallet, gently pound the butterflied chicken breast out until it's an even thickness.
  2. Place the flour into a shallow dish, and dredge each chicken breast on both sides with flour. Melt the garlic butter in a large skillet over medium heat until it stops foaming, and cook each chicken breast until golden brown on both sides, 6 to 8 minutes per side. Sprinkle each breast with salt and pepper. Remove the chicken breasts to a platter, and keep warm.
  3. Cook and stir the mushrooms in the same skillet as the chicken until the mushrooms have absorbed the remaining butter in the skillet and have begun to turn brown at the edges. Stir in capers, lemon juice, white wine, and chicken demi-glace, and stir to combine. Reduce to a simmer. Adjust salt and pepper again, and stir the parsley into the sauce.
  4. Remove the chicken breasts to plates, and serve the sauce over the chicken. Garnish each serving with a lemon slice.
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Footnotes

  • Cook's Note
  • If you need to make this for a large party, cook the chicken as directed but in several small batches, and reserve the butter and flour from cooking each batch until you are ready to make the sauce for all.
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Reviews More Reviews

Most Helpful Positive Review
Jan 24, 2011

Excellent recipe - it was delicious. I didn't have white wine so I used chicken broth and increased the amount for sauce. No glaze either but chopped portabella mushrooms worked well

 
Most Helpful Critical Review
Apr 14, 2011

had to substitute alot of things. turned out pretty good still though. I'm gonna chalk this up to user error and try again,.

 
Jan 24, 2011

This dish is a standard in our household. We love it with steamed broccoli, and perhaps garlic mashed potatoes. Another reviewer is confused over the term "scallopini", which refers to the thin slices of meat used in the picatta recipe. Once you have dredged the scallopini in seasoned flour, dip it in an egg/Parmesan cheese wash before turning it into your hot skillet. Just brown the scallopini, don't fully cook, as you can return it for one last cook/ warm up at the end (careful not to overcook the chicken!). If you do not have fresh chicken stock for Demi-glacing the pan, use any liquid canned chicken broth. Reduce the broth with the lemon juice, butter, olive oil, garlic, and white wine to concentrate the flavors. Add some fresh thyme and fresh chopped parsley to taste now (no stems). When ready, return your scallopinis to the skillet for a final warm-up and add capers to taste. I like lots. Try this recipe with veal or sliced beef tenderloin also

 
Jan 25, 2011

Excellent dish. Taste even better if a bottle of wine is consumed during preparation.

 
Dec 01, 2010

Loved it! Didn't have mushrooms but they'd have been welcome! I didn't think it needed lemon juice or the demi-glace. I'll definitely be making this again! Thanks!

 
Jul 20, 2011

This dish is not new to me at all, and I have always loved it. But I've always used chicken broth wih the wine and lemon juice, never demi-glace. The demi-glace made it even better - richer, with a more full-bodied flavor. An excellent, solid 5-star recipe. I would just caution against cooking the chicken for 6-8 minutes on each side. A few minutes on each side, just until the chicken turns opaque, is all this needs. Even a minute or two of overcooking can easily take this from moist and tender to tough and dry.

 
Feb 03, 2011

Fixed this tonight and loved it!! Could not find chicken flavored demi-glace so substituted this for chicken broth. Wonderful! Sliced green olives would be good in place of the capers. I will try this next time. My favorite Italian restaurant serves a similar dish they call Chicken picata. I served this over a small portion of spaghetti. Two large chicken breast sliced as stated and pounded is enough for four servings if you are a light eater.

 
Jan 24, 2011

I love these ingredients. I also add artichoke hearts. Yumm! I also increase the ingredients for the sauce so that there's plenty for the rice. I use chicken tenderloins, the perfect size and shape.

 

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Nutrition

  • Calories
  • 542 kcal
  • 27%
  • Carbohydrates
  • 34.8 g
  • 11%
  • Cholesterol
  • 128 mg
  • 43%
  • Fat
  • 27.2 g
  • 42%
  • Fiber
  • 2.5 g
  • 10%
  • Protein
  • 34.8 g
  • 70%
  • Sodium
  • 1078 mg
  • 43%

* Percent Daily Values are based on a 2,000 calorie diet.

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About the Cook

 
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