The piccata sauce and chicken scallopini make for a fantastic romantic dinner for two. Although veal scallopini is a well-known Italian dish, any type of meat or vegetable can be used to prepare it. The secret is to use a demi-glace that matches the type of meat you’re using, such as a venison demi-glace for deer.
| Prep Time: | 20 mins |
| Cook Time: | 20 mins |
| Total Time: | 40 mins |
| Servings: | 2 |
Ingredients
- ½ cup all-purpose flour
- ¼ cup butter, softened
- 1 clove garlic, pressed
- 2 skinless, boneless chicken breast halves
- salt and ground black pepper to taste
- 4 ounces sliced mushrooms
- ¼ cup white wine
- 2 tablespoons chicken-flavored demi-glace, or to taste
- 2 tablespoons lemon juice
- 20 capers, or to taste
- 1 teaspoon chopped fresh parsley, or to taste
- 2 lemon slices
Instructions
- Place flour into a shallow dish. Mix butter and garlic together in a small bowl until well combined.
- Use a very sharp knife to slice horizontally through the thick part of each chicken breast to about 1/2 inch from the thinner edge; be careful not to cut all the way through. Open each breast like a book and place onto a work surface. Gently pound each breast to a uniform thickness, then dredge on both sides with flour.
- Melt garlic butter in a large skillet over medium heat until it stops foaming. Add chicken and cook until golden brown, 6 to 8 minutes per side. Season with salt and pepper. Remove to a platter and cover to keep warm.
- Cook mushrooms in remaining butter in the skillet until beginning to turn brown at the edges, 5 to 7 minutes. Stir in wine, demi-glace, lemon juice, and capers. Reduce the heat to a simmer, season with salt and pepper, and stir in parsley.
- Transfer chicken to plates and spoon sauce over top. Garnish with lemon slices.
- You can “fake” a demi-glace by reducing an appropriate brown stock and adding a water and flour slurry to thicken.
- If you need to make this for a large party, cook the chicken as directed but in several small batches. Reserve the butter and flour from cooking each batch until you are ready to make the sauce.
Nutrition Facts
| Calories | 542 kcal |
| Carbohydrate | 35 g |
| Cholesterol | 128 mg |
| Dietary Fiber | 3 g |
| Protein | 35 g |
| Saturated Fat | 16 g |
| Sodium | 884 mg |
| Sugars | 3 g |
| Fat | 27 g |
| Unsaturated Fat | 0 g |
Reviews
I liked this recipe just fine, but if I made it again, would do a few things different. I would season the raw chicken breasts with salt and pepper, prior to dredging in the flour, instead of waiting until they are done sauteeing. In addition to that, I’d also season the flour with a pinch of salt and pepper. I would use half the amount of butter called for and make up the remainder with olive oil. You will still get that beautiful browning and flavor on the chicken, without the worry of burning your butter. I would also NOT add the garlic to the butter. I found it burned a bit when done as suggested above, and burned garlic is bitter. Instead, I’d add the garlic with the mushrooms. I found I needed a bit more butter for the mushrooms. I did not have chicken demi-glace on hand, so I did as the author suggested. I used 1/2 cup hot water mixed with 1 teaspoon of chicken Better Than Bouillon and a teaspoon of corn starch in place. Ended up with the perfect amount of sauce for the chicken, in my opinion. The sauce is delicious!
I usually love chicken scallopini, but this recipe was very harsh, too lemony, the flavours didn’t blend nicely like I’m used to eating out and on top of that the amount of capers (20) overwhelmed the dish. I’m now looking for other recipes and would recommend giving this one a pass.
My hubby and I really liked it! The capers gave it a burst of tangly flavor. I used bread crumbs with Italian herbs to spice it up a bit more.
Made as is. I didn’t have any of the deglaze sauce and don’t know what it is so I didn’t add any 🙂 Next time I will double the sauce and mushrooms I used cutlets instead of smashing breasts Husband loved it….
Good recipe. Made as written. Personally, I prefer chicken picatta and marsala but that is my tastebuds, not any fault of the recipe. Thanks for the good meal.
Yummy
Love this, so very close to my own recipe. I add fresh rosemary rosemary springs to the oil for a few minutes to infuse the oil before I clock the cutlets. I also slice up onions and sauté those and the garlic with the mushrooms. I add the juice of half a fresh lemon to the mushrooms as well. Then pull it all back together and into the oven under the broiler for about 4-5 minutes.
Love this, so very close to my own recipe. I add fresh rosemary rosemary springs to the oil for a few minutes to infuse the oil before I clock the cutlets. I also slice up onions and sauté those and the garlic with the mushrooms. I add the juice of half a fresh lemon to the mushrooms as well. Then pull it all back together and into the oven under the broiler for about 4-5 minutes.
I used Better Than Boullion in place of Demi-glacé. It was fantastic! My family couldn’t stop raving.
YUM. Simple gourmet. If you don’t like capers, just tweak the lemon juice volume.
Very good nice flavors. I used chicken broth instead of Demi glaze. I added extra mushrooms
Delicious. Made it twice in one week! Used chicken broth instead of Demi-glacé. Need to double the sauce next time. This is a keeper.
Best recipe ever!
Excellent recipe!! My husband and I both love it and will definitely make it again!
way too much butter in this recipe lol, but loved it.. substituted some olive oil instead. Mixed garlic powder into the flour. Used chicken broth and corn starch. I guess my chicken was too thick because I was just about ready to pull it off and checked the temperature and ended up pulling the chicken out of the sauce and cooking it for about 3 minutes on med/high to get it cooked through. But everyone loved it. Placed it on a bed of rice but next time think a bed of angel hair pasta would be nice. Complimented with Caesar Salad.
Very good and easy. Will def make again. I will leave out the lemon juice as I thought it over powered it. I could not find the chicken deglaze so I used balsamic vinegar glaze instead. I did not have white wine so I used chicken broth in it’s place. I doubled the sauce ingred( except the balsamic) as it did look like enough sauce and glad I did. I also wanted it a little thicker so I used a little cornstarch to thicken it. I used chicken cutlets and cooked 5 min on each side, then let simmer on low in sauce for 30 more min. My guests loved it.
My man said it was the best meal I ever made since I’ve been cooking for him!
Followed the directions exactly – exchanged the capers for 3 olives & added a little of chicken stock…. Served with mashed potatoes & used left over sauce as gravy – This is a keeper
Wow! This was good! I added fresh spinach at the end ( borrowed from another recipe) and it was fantastic! I didn’t have any capers, which I do love, but didn’t miss them! Also added some thyme, didn’t have fresh, but it was still just as good!
I loved the recipe! It tasted yummy! The only change I made was exchanging Chicken Broth for chicken-flavored demi-glace. I absolutely loved mixing the pressed garlic into the soften butter, it gave out a beautiful aroma!
I used more garlic butter and wine. Was delicious