Scaloppine al Limone

Chicken cutlets in lemon butter caper sauce served over angel hair pasta

5 from 1 vote

Prep Time 5

Cook Time 25

Total Time 30

Course Main Course

Cuisine French

Servings people

Calories 304 kcal

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

This is very similar to Chicken Picatta, but without the spinach or artichoke hearts, and the chicken is finished cooking in the sauce rather than completely cooked with the sauce poured over the top.

Nutrition