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My BigMouth Blog | A Blog by Jason Glover

Chicken Scallopini

Chicken Scallopini

Chicken Scallopini | Dads That Cook

By Jason Glover

Jason GloverAuthorJason Glover
RatingDifficultyBeginner

Lightly breaded, pan seared chicken in a rich and creamy, lemony-butter and caper sauce served over pasta! My wife LOVED this dish!

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Yields4 Servings
Prep Time15 minsCook Time15 minsTotal Time30 mins

Chicken
 8 chicken breasts, cut thin (or use cutlets)
 salt and pepper, to taste
 ½ cup flour (I used Cup4Cup to keep it gluten-free)
 2 tbsp olive oil
 ½ cup dry white wine
 squeeze of fresh lemon
 ¼ cup capers, drained
 2 tbsp cold butter
Noodles
 1 package linguini noodles (I used rice noodles), cooked according to the package instructions
 2 tbsp butter
 1 tsp minced garlic
 1 tbsp freshly chopped parsley
 1 tbsp dried basil
 2 tbsp olive oil
 squeeze of fresh lemon
 cracked black pepper, to taste

Cook the Chicken
1

Pat the chicken breasts dry with paper towels and season with salt and pepper.

2

Dredge each breast in flour and shake lightly to remove excess.

3

Heat the olive oil in a large skillet over medium-high heat. Add the chicken and cook until golden brown on both sides, about 5 minutes, flipping halfway through.

4

Transfer the chicken to a plate and tent with foil.

5

Add the wine and lemon juice to the skillet, scraping up any browned bits from the bottom of the pan.

6

Remove from heat and whisk in the butter. Stir in the capers then add the chicken back to the pan and coat with the sauce. Keep warm while you prep the noodles.

Prep the Noodles
7

Heat the butter in a large skillet over medium heat.

8

Sauté the garlic for 1-2 minutes, until softened.

9

Add the cooked noodles, parsley, and basil. Toss gently.

10

Finish with a squeeze of lemon, a drizzle of olive oil, and some cracked black pepper.

Assemble
11

Serve the chicken over the noodles and enjoy!

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Ingredients

Chicken
 8 chicken breasts, cut thin (or use cutlets)
 salt and pepper, to taste
 ½ cup flour (I used Cup4Cup to keep it gluten-free)
 2 tbsp olive oil
 ½ cup dry white wine
 squeeze of fresh lemon
 ¼ cup capers, drained
 2 tbsp cold butter
Noodles
 1 package linguini noodles (I used rice noodles), cooked according to the package instructions
 2 tbsp butter
 1 tsp minced garlic
 1 tbsp freshly chopped parsley
 1 tbsp dried basil
 2 tbsp olive oil
 squeeze of fresh lemon
 cracked black pepper, to taste

Directions

Cook the Chicken
1

Pat the chicken breasts dry with paper towels and season with salt and pepper.

2

Dredge each breast in flour and shake lightly to remove excess.

3

Heat the olive oil in a large skillet over medium-high heat. Add the chicken and cook until golden brown on both sides, about 5 minutes, flipping halfway through.

4

Transfer the chicken to a plate and tent with foil.

5

Add the wine and lemon juice to the skillet, scraping up any browned bits from the bottom of the pan.

6

Remove from heat and whisk in the butter. Stir in the capers then add the chicken back to the pan and coat with the sauce. Keep warm while you prep the noodles.

Prep the Noodles
7

Heat the butter in a large skillet over medium heat.

8

Sauté the garlic for 1-2 minutes, until softened.

9

Add the cooked noodles, parsley, and basil. Toss gently.

10

Finish with a squeeze of lemon, a drizzle of olive oil, and some cracked black pepper.

Assemble
11

Serve the chicken over the noodles and enjoy!

Chicken Scallopini

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