Dana’s Favorite Savory Chicken Scaloppine

by Rachael Ray Show Staff 9:00 AM, December 23, 2014

Aired December 23, 2014

Serves 4

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


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.