You are here: Home » Recipes » Chicken Scaloppine with Capers, Olives, and Basil Chicken Scaloppine with Capers, Olives, and Basil Yield 4 servings Serve this classic Italian dish over hot cooked pasta. Mark Boughton Photography / styling by Teresa Blackburn PrintEmail Ingredients 4 (6-ounce) boneless, skinless chicken breasts1/2 salt Freshly ground black pepper1/4 all-purpose flour1 tablespoon olive oil1/4 cup dry white wine or dry white vermouth2/3 cup reduced-sodium chicken broth2 tablespoons capers, rinsed and drained4 tablespoons chopped pitted Kalamata olives1/2 cup coarsely chopped fresh basil2 cups hot cooked spaghettini Fresh lemon juice Instructions Pound chicken between sheets of wax paper or plastic wrap to about 1/4-inch thick. Sprinkle both sides with salt and pepper and dredge in flour to coat lightly. Heat oil in a large, nonstick skillet over medium-high heat. Add chicken and cook until golden brown, about 3 minutes on each side. Add wine and cook until reduced by about half, about 1 minute. Reduce heat to medium. Add chicken broth, capers, olives and basil. Cover and cook until chicken is tender, about 5 minutes. Place chicken over hot cooked spaghettini and spoon sauce, capers, olives and basil over chicken. Sprinkle with lemon juice. Serves 4. Recipe by Greg Patent.