Chicken Scaloppine

  • Yield 4 servings

Lemon, olives, and capers elevate the flavors of this simple chicken and pasta dish.

Chicken Scaloppine
Mark Boughton Photography / styling by Teresa Blackburn

Ingredients

4 boneless, skinless chicken breasts
1/2 teaspoon salt
Coarsely ground black pepper
1/4 cup flour
1 tablespoon olive oil
1/4 cup dry white wine
2/3 cup reduced-sodium chicken broth
2 tablespoons capers
4 tablespoons chopped Kalamata olives
1/2 cup coarsely chopped basil
2 cups hot cooked thin spaghetti
fresh lemon juice

Instructions

  1. Pound chicken between sheets of wax paper or plastic wrap to about ¼-inch thick. Sprinkle both sides with salt and pepper and dredge in flour to coat lightly.
  2. 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.
  3. 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.

Comments

Follow

Get every new post delivered to your Inbox.

Join 197 other followers