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Best Chicken Scallopini Recipe

Best Chicken Scallopini Recipe

Chicken Scaloppini cappellini tossed with pancetta, mushrooms, artichoke hearts and capers in a lemon-butter sauce and topped with chicken.


  • 1 lb. cappellini pasta, cooked oil & butter for sauteing chicken
  • 6-8 chicken breasts, (3-oz. each) pounded thin 2 3/4 cups flour, seasoned with salt and pepper, for dredging
  • 6 oz. pancetta, cooked
  • 12 oz. mushrooms, sliced
  • 12 oz. artichoke hearts, sliced
  • 1 tablespoon capers chopped parsley, for garnish

Lemon Butter Sauce:

  • 4 oz. lemon juice
  • 2 oz. white wine
  • 4 oz. heavy cream
  • 1 lb. butter, (4 sticks) salt & pepper, to taste


1. Prepare Lemon Butter Sauce: In small saucepan, combine lemon juice and white wine. Place over medium heat; whisk to combine and bring to boil; continue to heat until reduced by one-third.

2. Add cream, whisking to combine; reduce heat and simmer (never boil cream) until mixture thickens – about 3 to 4 minutes. Gradually add butter, whisking to incorporate after each addition. Season with salt and pepper. Remove from heat; keep warm.

3. Cook pasta until al dente; drain; do not rinse.

4. In large skillet, heat a bit of oil and 2 tablespoons butter. Dredge chicken in flour, shake off excess and place in hot pan. Cook, turning once, until brown and cooked through. Juices should run clear. Remove from pan; set aside.

5. Add remaining ingredients to pan; saute until mushrooms have softened and are cooked; return chicken to pan.

6. Add half of butter sauce to pan; toss to coat; remove from heat.

7. Plate cooked pasta; place chicken mixture over pasta; drizzle with a little more butter sauce. Serve hot. Garnish with chopped parsley.

Serves 6-8

Best Chicken Scallopini Recipe
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