| Level: | Intermediate |
| Total: | 50 min |
| Active: | 50 min |
| Yield: | 4 servings |
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 4 boneless, skinless chicken breasts (about 1 1/4 pounds), cut in half horizontally and pounded lightly to make 8 scaloppini
- 2 tablespoons extra-virgin olive oil, plus more if needed
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon chopped fresh rosemary
- 4 tablespoons unsalted butter
- 2 to 3 ounces capers, drained
- 1/4 cup unsalted chicken stock
- Juice of 1 lemon plus 2 lemons, cut into supremes, for garnish (see Cook’s Note)
Instructions
- Put the flour in a large shallow dish and season with the salt and pepper. Pat the chicken scaloppini dry with paper towels, then put them in the flour, coating the chicken on both sides. Set aside.
- Heat the olive oil in a 14-inch cast-iron skillet over medium-high heat. Add the floured chicken and cook, in batches if needed, until deeply golden, about 3 minutes per side. Remove to a wire rack-lined sheet tray.
- Reduce the heat under the same cast-iron skillet and add the onion, garlic and rosemary. Stir occasionally and cook until the onions are translucent, 3 to 5 minutes. Add the butter and capers and scrape the skillet as the butter melts to deglaze. Add the chicken stock and lemon juice, stirring to combine. Add the chicken pieces back to warm through and allow the sauce to reduce, another 2 to 3 minutes, spooning the sauce over the chicken to coat.
- Garnish with the lemon supremes and serve.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 593 |
| Total Fat | 23 g |
| Saturated Fat | 9 g |
| Carbohydrates | 56 g |
| Dietary Fiber | 4 g |
| Sugar | 3 g |
| Protein | 40 g |
| Cholesterol | 134 mg |
| Sodium | 770 mg |
Reviews
Made this a couple of times. It is truly delicious. Never disappoints.
This recipe was delicious. The only change I made was to brine the chicken first. Was very juicy.
This is simple to follow and the flavors were excellent. The added touch of the rosemary and the lemon supreme made this a nice summer dish. Enjoy!
This is a wonderful recipe that my family loves. I sometimes substitute thin cut boneless pork chops that I flatten with an iron skillet prior to cooking. Easy on the flour, just a dusting. Pork Scaloppini … served over angel hair pasta.
I saw this recipe on guys ranch kitchen today and just had to make it. Kudos to Mark Murphy for making such a wonderful recipe.