Tasty Chicken Scallops with Lemon and Capers Recipe
Tasty Chicken Scallops are tender, thinly sliced chicken breasts lightly floured and pan-fried to a golden crisp, then finished in a zesty lemon and vegetable broth sauce with garlic and capers. This Italian-inspired dish is quick to prepare, making it perfect for a flavorful weeknight meal or an elegant dinner. Garnished with fresh parsley and complemented by simple sides like roasted potatoes or grilled vegetables, it offers a perfect balance of bright citrus notes and savory depth.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Second course
- Method: Frying
- Cuisine: Italian
- Diet: Gluten Free
Ingredients
Scale
Chicken and Coating
- 500g chicken breast, cut into thin slices
- 50g 00 flour (or rice flour/potato starch for gluten-free)
Sauce and Seasoning
- 2 tablespoons extra virgin olive oil
- 1 clove garlic, minced
- Juice of 1 lemon
- 200 ml hot vegetable broth
- 1 teaspoon capers (optional)
- Chopped fresh parsley to taste
- Salt to taste
- Black pepper to taste
Instructions
- Flour the chicken: Dredge the thinly sliced chicken pieces evenly in the flour. Shake off any excess flour to avoid clumping during cooking.
- Brown the chicken: Heat the extra virgin olive oil in a large skillet over medium-high heat. Add the floured chicken scallops and cook for about 3-4 minutes per side until they turn golden brown. Remove the chicken from the pan and set aside.
- Sauté the garlic: In the same skillet, add the minced garlic and sauté for about 1 minute, stirring constantly to prevent burning and to release its aroma.
- Add the liquids: Pour in the lemon juice and hot vegetable broth, stirring gently with a spatula to deglaze the pan and lift any flavorful browned bits, creating a smooth sauce base.
- Add capers (optional): Stir in the capers if you desire a salty, tangy dimension to the sauce.
- Finish cooking the chicken: Return the browned chicken scallops to the pan. Cook over medium heat for about 5 minutes, turning once to coat evenly. This allows the sauce to thicken slightly and the chicken to finish cooking.
- Season: Taste the sauce and add salt and black pepper as needed to enhance the flavors.
- Garnish and serve: Turn off the heat and sprinkle the dish generously with chopped fresh parsley. Serve immediately with your choice of sides like roast potatoes, grilled vegetables, or a fresh salad.
Notes
- For a sweeter, more delicate sauce, substitute lemon juice with orange juice.
- To ensure even cooking, pound chicken slices to uniform thickness before dredging.
- If you prefer a thicker sauce, dissolve a teaspoon of cornstarch or potato starch in a little cold water and stir it into the sauce while cooking.
- Chicken scallops are best served fresh, but leftovers can be refrigerated up to 2 days and gently reheated with additional broth to maintain moisture.
- You can substitute chicken with turkey or veal slices, adjusting cooking times slightly.
Keywords: chicken scallops, chicken cutlets, Italian chicken recipe, lemon chicken, quick chicken dinner, gluten free chicken, pan-fried chicken, chicken with capers