4 servings (serving size: 1 chicken breast half and 1 tablespoon sauce)

Prepare chicken breasts scallopini-style by pounding them into thin, quick-cooking servings, then dredge in lemon juice and breadcrumbs and sauté for about 3 minutes on each side. The white wine sauce with capers complements the flavor of the lemon juice, and makes a great topping for wild rice.

How to Make It

Step 1

Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound to 1/4-inch thickness using a meat mallet or rolling pin. Brush chicken with juice, and sprinkle with salt and pepper. Dredge chicken in breadcrumbs.

Step 2

Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add chicken to pan; cook 3 minutes on each side or until chicken is done. Remove from pan; keep warm.

Step 3

Add broth and wine to pan, and cook 30 seconds, stirring constantly. Remove from heat. Stir in capers and butter.

Ratings & Reviews

NancySCHH's Review

October 11, 2010
This recipe was very tasty and easy to make. I already had all of the ingredients, including the capers which gave it a flavor boost. It made enough for a second meal for my husband and myself. I will definitely make this recipe again. It will make a good company dish, also.

Webgirl's Review

November 17, 2013
Yum! Quick and easy to make too.

Shelly1984's Review

March 17, 2014
so easy...and great flavor! this recipe is a keeper

AllenB52's Review

April 03, 2010
Outstanding Everyone loved it Will definitely make again Served it with wild rice mushroom pilaf

rhm118's Review

April 22, 2014
Crispy, juicy, delicious, and as everyone has said... very easy!

sharona55's Review

April 20, 2011
OMG - this was SO delicious! I added the leftover lemon juice to the broth/wine mixture and also added some garlic. Absolutely fabulous - would serve to anyone.

MaryEliz's Review

November 10, 2012
Great dish to make when you get home from work and want a tasty home cooked meal that is easy and quick. I doubled the sauce and served over brown rice with fresh green beans.

juliewright18's Review

November 02, 2011
Wonderful recipe, easy to make. There were no leftovers!

This isn't Scallopini

June 25, 2017
This isn't Chicken Scallopini ~ ~ This is Chicken Piccata. Chicken Scallopini is cooked with a pound of mushrooms and white wine.

CaraCook's Review

March 24, 2011
Delicious and easy! I had four large chicken breasts which I cut in half after pounding thin. I therefore doubled the sauce (to which I added some garlic) - boiled some linquine and tossed with a little olive olive and drizzled with some of the extra sauce. Everyone loved it! (I did not use a non-stick skillet therefore used more olive oil in browning the chicken).