Chicken Scaloppini
This chicken scaloppini recipe is an Italian favourite combining pan‑seared chicken with a bright lemon butter sauce.
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Ingredients
Method
2) Dredge chicken in seasoned flour and saute in pan, turning once, until brown and cooked through. Remove chicken from pan.
3) Add remaining ingredients, up to and including the capers, to the pan. Heat until mushrooms soften and are cooked. Add chicken back to pan to reheat and make lemon butter sauce.
4) For the lemon butter sauce, heat the lemon juice and white wine in a saucepan over medium heat. Bring to a boil and reduce by one-third. Add double cream and simmer until mixture thickens, about 3-4 minutes.
5) Slowly add butter, about 2 tablespoons at a time, until completely incorporated, whisking constantly. Season with salt and pepper. Remove from heat and keep warm.
To serve, place cooked pasta on each plate. Add half of butter sauce to chicken mixture and toss. Place chicken mixture over pasta. Add more sauce on top of each piece. Garnish with parsley.
This classic chicken scaloppini is light, lively and packed with Italian flair!
If chicken saltimbocca is the Roman show‑off, then this chicken scaloppini recipe is its demure cousin - simple, delicate, and endlessly adaptable. The word scaloppini (or scaloppine, in Italian) refers to thinly pounded slices of meat, usually chicken or veal, that cook in minutes and soak up flavour. It’s a staple across Italy, especially in the northern regions where buttery pan sauces reign supreme.
In this lemon chicken scaloppini dish, chicken breasts dusted in seasoned flour are fried in butter and oil until golden and crispy. Then comes a mix of diced pancetta, mushrooms, artichoke hearts, and capers to create a sauce that’s savoury and zesty. A splash of white wine and a squeeze of lemon juice lift everything, while a swirl of double cream makes sure it clings to the chicken and linguine.
It’s this lemon butter sauce that really makes this chicken scaloppini recipe an icon of Italian cookery. It’s tangy, creamy and indulgent. Our classic lemon chicken scaloppini dish combines everyday cooking with trattoria charm, and if you fancy mixing it up a bit, swap the artichokes for roasted red peppers, or replace the pasta with buttery crushed new potatoes.
Our chicken scaloppini brings Italian sunshine to your dinner table, and if you want to try your hand at more Italian chicken dishes, how about a classic chicken Milanese with tomato and fennel sauce, Sophie Grigson’s spatchcocked chicken with lemon, garlic and black olives, or a traditional one-pot chicken Vesuvio. Bueno appetito.
