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.
4 (6-ounce) skinless, boneless chicken breast halves
1/4 teaspoon salt
1/4 teaspoon black pepper
3 tablespoons all-purpose flour
2 tablespoons butter
1/2 cup fat-free, less-sodium chicken broth
1/4 cup fresh lemon juice
2 tablespoons capers, drained
3 tablespoons minced flat-leaf parsley
How to Make It
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.
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.
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Very tender and simple to make, and it was something that could be served for company. I used only 2 chicken breasts, and rather than pounding them, I sliced them in half as if butterflying them (but cutting them clean through). The taste was waaay too lemony for me, even after using only half the capers, so next time I'll reduce the lemon juice as well. I will make this again, though.
My family loved this! My daughter said, "this is the best chicken, EVER!" I followed the recipe, but made 8 pieces of chicken so the we could have leftovers! It was just as good the second day. I will definitely be making this again.
Both my husband and I really liked this. And it was so quick and simple to prepare. I followed the recipe exactly, but didn't serve over anything, just had companion veggies. A really tasty low-fat meal.
Easy and delicious. I was out of chicken breasts but thighs worked just as well. Next time I'll decrease the lemon by half, the lemon was almost overpowering. Served with fresh spinach and boiled baby yukon potatoes. It was quick, easy and delicious. I'm going to use floridafanny's idea of keeping already pounded breasts in the freezer. That will make get dinner on the table even faster.
I reduced liquid to 1/4 cup sherry or white wine in place of the chicken broth. This is one of our favorites for taste and for quick meals, especially if you keep already-pounded chicken breasts in the freezer. I double amount of capers, we love them.
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