In French, I think you would call this, ‘Escalopes de poulet à la sauce aux câpres et au beurre citronné’. Sounds extravagant doesn’t it? Translated, it means ‘Chicken cutlets in lemon butter caper sauce’. Definitely sounds better in French, but it tastes the same no matter what you call it. Délicieux!
Scaloppine al Limone Recipe
Scaloppine al Limone
Equipment
- large stock pot – for making the pasta
- small bowl – for rinsing capers
- cutting board
- kitchen knife
- meat mallet – for pounding the chicken
- pie dish – for dredging chicken in flour
- medium skillet
- glass measuring cup
- spatula
- ladle
Ingredients
- 1 tbsp capers – rinsed
- 4 chicken thighs – pounded thin
- ½ tsp kosher salt
- ¼ tsp black pepper – freshly ground
- ½ cup all-purpose flour
- 3 tbsp cold butter
- 1 tbsp olive oil
- ½ cup dry white wine
- 1 cup chicken stock
- 1 lemon – juiced
- ¼ cup flat leaf parsley – roughly chopped
Instructions
- Rinse the capers in cold water, and drain a couple of times.1 tbsp capers
- Pound the chicken thighs to ¼ inch thick.4 chicken thighs
- Salt and pepper the chicken.1/2 tsp kosher salt, 1/4 tsp black pepper
- Dredge the chicken cutlets in flour.1/2 cup all-purpose flour
- In a medium skillet, melt 1 tablespoon butter and 1 tablespoon oil over medium heat until the butter foams.3 tbsp cold butter, 1 tbsp olive oil
- Sear the chicken without overloading the pan and cook them for 2 minutes on each side until they are well browned on both sides, then remove to a plate.
- Deglaze with the white wine, while scraping up any brown bits (the fond).1/2 cup dry white wine
- Preheat the chicken stock in the microwave for a couple of minutes. Add the chicken stock and lemon juice to the skillet.1 cup chicken stock, 1 lemon
- Let the sauce reduce by half.
- Add the capers, parsley, 2 to 3 tablespoons of butter and mix until the butter is incorporated into the sauce.1/4 cup flat leaf parsley, 1 tbsp capers
- Place the chicken back into the pan with the sauce, adding more stock if the sauce is too thick.4 chicken thighs
- Reduce the heat to low, and simmer until you are ready to serve.
- Serve over cooked Angel-hair pasta, ladling some of the sauce over the pasta and chicken.
Notes
PRIVATE NOTES
Nutrition
Related Recipes
Chicken Piccata
More Information
I came across the recipe Escalopes de poulet au citron (scaloppine al limone) on a French website called ‘di Stasio‘. While I prefer to cook with chicken thighs, I otherwise kept my version pretty close to this recipe. But, I used less lemon and capers. It really tasted great! It’s similar to another recipe on my site – Chicken Piccata. It doesn’t include the spinach or artichoke hearts. The chicken is finished in the sauce rather than being cooked with the sauce poured over the top. This resulted in a more delicate flavor, which really turned out well.
Rinsing the capers is an important step, otherwise it can be too salty.
Leftovers are also great. I tossed the leftover sauce with the remaining pasta, and put it in the refrigerator. I warmed it up the next day for lunch. It was a perfect light pasta that tasted great even without chicken.
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