Chicken scallopini is an easy dinner dish you’ll come back to week after week.
One-hundred percent honest with ya right now: right before I cooked up this recipe, I was just sitting on my couch and trying to decide if I wanted to get on with things or have a cathartic cry.
It feels strange when this type of thing happens, because in general my life is pretty great, and this year in particular is shaping up to be a good one. Of course, brain chemicals don’t really care if you are winning all the things. In fact, that’s when they seem most likely to pop up and put you back into your place.
That place can be dark and scary even when the sun shines outside your window 325 days a year. It can be horrifyingly quiet even when your children are dancing and singing songs at the top of their lungs right in front of you. It can feel alone even when you’ve just been bear-hugged by the two tiny loves of your life.
And so we’re confronted with what to do next. Fall back to the old standby (AKA delivery), or hide yourself away and let them take care of themselves, or passive-aggressive your way through the rest of the evening.
Or take deep breaths and remember you’re not alone.
Remember that this? This is just dinner. This is just one tiny step in the world. There will be more steps, harder steps. But taking this one will help you reach the next. And the next. Until you don’t have to remind yourself to take those steps anymore.
You just do it.
Chicken scallopini is a dish that seems fancy but is ready in a moment’s notice, which makes it perfect for times when you can’t bear to be in front of a stove for a long time. Plus you get to work out some of your frustration with the meat mallet (or rolling pin) as you flatten the chicken.
Some like the chicken incredibly thin, but go with your gut on desired thickness. You can even pick up chicken or pork that is already pounded thin (sold Milanese-style) for recipes just like this.
I go light on the capers because I don’t like to eat them but enjoy the flavor it adds to the sauce. Of course, you can add more if you’re a fan of briny qualities.
This dish is part of Progressive Eats, our virtual version of a Progressive Dinner Party. This month’s theme is Wine and Cheese and is hosted by Jenni Field, who blogs at Pastry Chef Online. For our Wine and Cheese Theme, everyone has made a recipe that contains wine, cheese or both. We have some sweets for you, some savories and even a refreshing wine-based beverage!
If you’re unfamiliar with the concept, a progressive dinner involves going from house to house, enjoying a different course at each location. With Progressive Eats, a theme is chosen each month, members share recipes suitable for a delicious meal or party, and you can hop from blog to blog to check them out.
We have a core group of 12 bloggers, but we will always need substitutes and if there is enough interest would consider additional groups. To see our upcoming themes and how you can participate, please check out the schedule at Creative Culinary or contact Barb for more information.
Wine and Cheese
- Port Wine Cheese Ball from Pastry Chef Online
- Cheese Fondue Pasta Ragout (Gluten-Free) from The Heritage Cook
- Apricot Riesling Mustard from All Roads Lead to the Kitchen
- Chicken Scallopini from Stetted
- Chicken with Mushrooms in White Wine Sauce from Never Enough Thyme
- Red Wine Jelly from Creative Culinary
- Italian Wine Biscuits from Mother Would Know
- Moscato Zabaglione with Strawberries from The Wimpy Vegetarian
- Pears Poached in Wine with Lemon Mascarpone from SpiceRoots
- Mascarpone Cheesecake from That Skinny Chick Can Bake
- Sarasota Lemonade from Miss in the Kitchen
Serve chicken scallopini with your favorite pasta or a simple salad.
- 1 pound boneless skinless chicken breasts
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 3/4 cup breadcrumbs
- 1 tablespoon olive oil
- 1/2 cup chicken broth
- 1/4 cup white wine
- 2 tablespoons lemon juice
- 1 tablespoon butter
- 2 teaspoons capers
- Fresh chopped parsley , to serve
- Pound chicken breasts to 1/4-inch thickness between two sheets of plastic wrap. (Alternately, cut breasts in half horizontally.) Sprinkle both sides with salt and pepper, then dredge breasts in breadcrumbs, pressing to coat the sides. Some of the breadcrumbs will fall off.
- Pour olive oil into a large nonstick skillet and heat over medium high. Add chicken and cook 3-5 minutes per side, until chicken is done and breading is golden. Remove from pan.
- Add chicken broth and wine and cook, scraping up any stuck bits, for about 1 minute. Remove from heat and stir in butter and capers.
- Serve chicken with the sauce drizzled over and sprinkled with parsley.