Chicken Scallopine

Chicken Scallopine

  • Difficulty: medium
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2 boneless skinless chicken breast halves
2 teaspoons lemon juice
1/4 teaspoon salt (divided)
1/4 teaspoon black pepper (divided)
1/3 cup Italian-seasoned breadcrumbs
Cooking spray
1/2 cup chicken broth
1/4 cup dry white wine
4 teaspoons capers
3 tablespoons butter
1 tablespoon flour
4 oz. fettucine, cooked according to package instructions


Pound each chicken breast to 1/4-inch thickness using a meat mallet. Brush chicken with juice, and sprinkle with approximately half of the salt and pepper. Dredge chicken in breadcrumbs.

Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add chicken to pan; cook 3-5 minutes on each side or until chicken is cooked all the way through. Remove from pan; keep warm.

Add broth, wine, and flour to pan and cook 30 seconds, stirring constantly until flour is blended and the sauce is slightly thickened. Add capers and butter. When butter is melted, stir in remaining salt and pepper to taste. Remove from heat.

Drizzle a generous amount of sauce over each serving of chicken and fettuccine.

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