Chicken Scallopini

By spend with pennies

Ingredients

1 lemon
1 pound chicken cutlets (or chicken breasts, see notes)
½ teaspoon salt
¼ teaspoon black pepper
2 tablespoons all-purpose flour
1 tablespoon olive oil (more as needed)
2 tablespoons salted butter
1 clove garlic (minced)
â…" cup dry white wine
â…" cup chicken broth
1 tablespoon capers
1 tablespoon chopped fresh parsley (optional)

Prep Time15mins
Cook Time15mins
Servings4

Instructions

Zest 1 teaspoon of lemon zest*. Cut the rest of the lemon into wedges for serving and set aside.

Dab the chicken dry with a paper towel and sprinkle with ½ teaspoon lemon zest, salt and pepper. Lightly dust the chicken with flour.

In a 10-inch nonstick skillet, heat the olive oil over medium-high heat. Add the chicken (in batches if needed), and brown 2 to 3 minutes per side, or until cooked through. Transfer to a plate to keep warm.

Add the butter and garlic to the pan and cook until fragrant, about 1 minute.

Stir in white wine, broth, capers, and remaining lemon zest. Simmer for 3 minutes.

Add the chicken and simmer for 1 minute more to heat through. Garnish with parsley if desired, and serve with lemon slices.