Ingredients:

  • 1.5 lbs (680g) boneless, skinless chicken breasts
  • ½ cup (60g) all-purpose flour
  • ½ teaspoon salt (3g)
  • ¼ teaspoon black pepper (1g)
  • 4 tablespoons (56g) unsalted butter, divided
  • 2 tablespoons (30ml) olive oil
  • 2 cloves garlic, minced
  • ½ cup (120ml) dry white wine (like Pinot Grigio or Sauvignon Blanc)
  • ¼ cup (60ml) chicken broth (low sodium is best)
  • ¼ cup (60ml) fresh lemon juice (from about 2 lemons)
  • 2 tablespoons (10g) chopped fresh parsley, for garnish
  • Lemon wedges, for serving

Instructions:

  1. Place chicken breasts between sheets of plastic wrap or in a zip-top bag. Pound to ¼-inch thickness using a meat mallet or heavy skillet. Season lightly with salt and pepper.
  2. In a shallow bowl, combine flour, salt, and pepper. Dredge each chicken cutlet in the flour mixture, shaking off any excess.
  3. Heat 2 tablespoons of butter and the olive oil in a large skillet over medium-high heat. Cook chicken in batches, about 2-3 minutes per side, until golden brown and cooked through (internal temp of 165°F/74°C). Set aside on a plate.
  4. Add the remaining 2 tablespoons of butter to the skillet. Add the minced garlic and sauté for 30 seconds, until fragrant.
  5. Pour in the white wine and chicken broth, scraping up any browned bits from the bottom of the pan. Let the sauce reduce slightly, about 2-3 minutes.
  6. Stir in the lemon juice and bring to a simmer. Return the chicken to the skillet and coat with the sauce.
  7. Garnish with fresh parsley. Serve immediately with lemon wedges. Enjoy your delicious chicken scallopini!