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Chicken Scallopine

Try this delicious recipe courtesy of "The Martha Stewart Show" TV Kitchen.

  • servings: 8




  • 4 small boneless skinless chicken breast halves, about 1 to 1 1/4 pounds
  • 1 cup all-purpose flour
  • Coarse salt and freshly ground black pepper
  • 4 tablespoons unsalted butter
  • 2 tablespoons olive oil
  • 1/2 cup dry white wine
  • 1/2 cup homemade chicken stock or canned low-sodium chicken broth
  • Juice of 1/2 lemon
  • 2 tablespoons tablespoons capers, rinsed and drained
  • 1/4 cup chopped fresh flat-leaf parsley


  1. Step 1

    Cut each piece of chicken in half horizontally and place each piece between 2 sheets of plastic wrap. Using the smooth side of a meat mallet, pound to 1/4-inch thickness.

  2. Step 2

    Place flour, salt and pepper in a shallow dish. Lightly coat chicken pieces with seasoned flour, tapping to remove excess.

  3. Step 3

    In a large skillet, heat 2 tablespoons butter and oil over high heat, until hot but not smoking. Brown chicken in batches, turning once, about 2 minutes per side. Transfer to a serving platter and keep warm.

  4. Step 4

    Remove any excess fat from the skillet and discard. Add wine, chicken broth, lemon juice, and capers. Cook over high heat until simmering and slightly reduced, about 2 minutes. Add remaining 2 tablespoons butter and swirl skillet to melt. Pour sauce over chicken, and sprinkle with parsley. Serve immediately.

The Martha Stewart Show, September Late Summer 2006