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Playing Dana’s Favorite Savory Chicken Scaloppine


  • 4 6-ounce skinless, boneless chicken-breast halves
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 teaspoons fresh lemon juice
  • 1/4 teaspoon chopped fresh flat-leaf parsley
  • 1/4 cup Italian-seasoned breadcrumbs
  • Cooking spray
  • 1 tablespoon olive oil
  • 1 clove garlic, minced
  • 1/3 cup fat-free, low sodium chicken broth
  • 1/4 cup dry white wine
  • 1 tablespoon unsalted butter
  • 3 tablespoons capers


Serves: 4


Place each chicken breast half between 2 sheets of waxed paper and pound them to 1/4-inch thick using a rolling pin or wooden mallet. Season with salt and pepper, sprinkle with lemon juice and dust with parsley.

Place breadcrumbs in a shallow dish. Dredge each chicken breast until coated on both sides. Lightly shake to remove excess and transfer the chicken to a clean plate.

Coat a large skillet with cooking spray and heat over medium-high heat. Cook chicken for about 5 minutes on each side, until it is cooked through. Transfer to a plate, cover and keep warm.

Add the olive oil and garlic to the pan and sauté until the garlic begins to brown. Add the broth and wine, and cook for 1 minute, stirring constantly. Remove pan from the heat and whisk in the butter until the sauce is smooth. Add the capers.

Return the chicken to the pan. Simmer for 2-3 minutes and serve hot.