Real Recipes From Real Home Cooks ®

capered chicken scallopini

(1 rating)
Recipe by
Rene Palmer
Shreveport, LA

Found this recipe in our local paper and have enjoyed making it.

(1 rating)
yield 4 serving(s)

Ingredients For capered chicken scallopini

  • 4
    chicken breasts, boneless and skinless
  • 2 Tbsp
    butter, divided
  • 2 Tbsp
    oil, divided
  • 1 lb
    mushrooms, sliced
  • flour
  • 1/4 c
    dry sherry
  • 14-1/2 oz
    can chicken broth
  • 1/2 c
  • 1/4 c
    lemon juice
  • 1/4 c
    drained capers
  • salt & pepper to taste

How To Make capered chicken scallopini

  • 1
    Between waxed paper or in a large plastic bag, pound chicken breasts to 1/8-inch thickness & set aside.
  • 2
    In a large skillet, heat 1T each butter & oil to sizzling. Add mushrooms and saute over medium heat until tender but still firm. Remove to a warm platter and set aside.
  • 3
    Dust chicken cutlets with flour and saute in remaining butter and oil, 3-5 minutes, turning once. Remove chicken cutlets to platter with mushrooms.
  • 4
    Stir in additional teaspoon flour into skillet. Stir in sherry, then broth, water and leamon juice. Simmer 5 minutes.
  • 5
    Stir in mushrooms, chicken and capers. Season with salt and pepper. SImmer to heat through. To serve, garnish with parsley and lemon.

Categories & Tags for Capered Chicken Scallopini: