Rating: 4.5 stars
41 Ratings
  • 1 star values: 0
  • 2 star values: 1
  • 3 star values: 5
  • 4 star values: 12
  • 5 star values: 23

This simple take on chicken scaloppini is just the recipe when you're craving Italian for a weeknight meal. The lemon-caper sauce goes well with a white and wild rice blend on the side.

Diane Morgan
Recipe by Cooking Light October 2009

Gallery

Read the full recipe after the video.

Recipe Summary

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

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Place chicken between 2 sheets of plastic wrap; pound to an even thickness using a meat mallet or small heavy skillet. Sprinkle chicken evenly with salt and pepper. Place flour in a shallow dish; dredge chicken in flour.

    Advertisement
  • Melt butter in a large nonstick skillet over medium-high heat. Add chicken to pan; cook 3 minutes. Turn chicken over. Add broth, juice, and capers; reduce heat to medium, and simmer 3 minutes, basting chicken occasionally with sauce. Sprinkle with parsley; cook 1 minute. Remove chicken from pan; keep warm.

  • Bring sauce to a boil; cook 2 minutes or until thick. Serve over chicken.

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Nutrition Facts

267 calories; fat 7.9g; saturated fat 4.2g; mono fat 2g; poly fat 0.7g; protein 40.5g; carbohydrates 6.4g; fiber 0.6g; cholesterol 114mg; iron 1.9mg; sodium 476mg; calcium 30mg.
Advertisement
Advertisement