Chicken Scallopine - EASY

2
Terrie Hoelscher

By
@Blessed1

I've made this recipe so many times over the years, and it is simple and delicious. I had to go look up the recipe in an OLD recipe notebook where I have all my old hand-written recipes, to get the amounts, because I haven't actually looked at it in so long.

Rating:
★★★★★ 5 votes
Comments:
Serves:
4
Prep:
5 Min
Cook:
25 Min

Ingredients

4
chicken breast halves, skinless and boneless
4 Tbsp
flour
3 Tbsp
butter, divided usage
1 Tbsp
cooking oil
1/8 tsp
pepper
1 tsp
low sodium chicken bouillon
1/4 c
boiling water
2 Tbsp
lemon juice
lemon slices, for garnish

How to Make Chicken Scallopine - EASY

Step-by-Step

  • 1On a hard surface, pound breast halves with a meat mallet until they are about 1/4" thick. (NOTE: to avoid the mess and spatter the breasts make, I use a heavy plastic bag to put the breasts in, then pound them thru the bag. Throw the bag away when done. Hint: I save the plastic bags that are inside cereal boxes for this; they're good and sturdy for this purpose).
  • 2Place flour in a shallow dish. Dredge the chicken in the flour; coat lightly.
  • 3In a skillet, put 1 Tbsp. butter and 1 Tbsp. oil. Heat 'til butter is melted and skillet is med hot.
  • 4Add two pieces of the chicken, cook about 4 minutes on each side, until golden brown. Don't overcook them; they should be a pretty golden color.
  • 5Remove the chicken from the pan to a platter, and set aside; cover and keep warm. Repeat the above procedure with the remaining two chicken breasts, using another Tbsp. of butter to freshen the pan.
  • 6Remove second batch of chicken breasts to the platter, and keep warm. Season chicken breasts with a light sprinkle of pepper (you can season with salt here, if you desire, but I leave it out, as there is already sodium in the bouillon in the next steps).
    Turn heat to LOW.
  • 7In a glass measuring cup, dissolve the bouillon in the 1/4-cup boiling water. Add the bouillon broth to the pan drippings, along with the lemon juice. Cook over LOW heat, stirring constantly until the pan is deglazed.
  • 8Add the final Tbsp. of butter and stir until melted. This will thicken the glaze a little bit.
  • 9Return the chicken to the pan, making sure to coat each peace with the lemon/bouillon glaze. Heat thoroughly.
  • 10Serve with thin lemon slices for garnish.

Printable Recipe Card

About Chicken Scallopine - EASY

Course/Dish: Chicken, Seafood
Regional Style: Italian
Other Tag: Quick & Easy