Lemon-Infused Tuscan Chicken Scaloppine
Experience the vibrant flavors of Tuscany with this Lemon-Infused Tuscan Chicken Scaloppine. Inspired by a culinary adventure in Italy, this delightful dish features tender, pan-seared chicken breasts enveloped in a zesty lemon-wine sauce. The secret to the sauce lies in the whisked egg, which adds a rich creaminess without any heavy cream. Perfectly balanced with fresh herbs, every bite is a celebration of Italian cuisine. Serve this dish over al dente pasta to capture every drop of the aromatic sauce, making it an ideal centerpiece for a quick weeknight dinner or a special occasion at home.
N/A
Servings
N/A
Calories
11
Ingredients
Ingredients
boneless skinless chicken breast halves
4 (flattened)
salt
1/4 teaspoon (to taste)
fresh ground pepper
1/8 teaspoon (to taste)
flour
2 tablespoons (for dredging)
butter
1 tablespoon (unsalted)
olive oil
1 tablespoon (extra virgin)
white wine
1/2 cup (dry)
chicken broth
1/2 cup (or water with bouillon cube)
fresh parsley
1/4 cup (chopped)
large egg
1 (well beaten)
fresh lemon juice
1/4 cup (freshly squeezed)
Instructions
1
Begin by placing the chicken breast halves inside a Ziploc bag and gently pound them to an even thickness using a flat meat mallet. This helps ensure even cooking and tenderness.
2
Once flattened, season both sides of the chicken breasts with salt and fresh ground pepper. Dredge each piece in flour, shaking off any excess flour.
3
In a large skillet, heat the butter and olive oil over high heat. Monitor closely; just before the butter turns golden brown, add the chicken breasts to the skillet.
4
Sauté the chicken for approximately 3 minutes on one side until nicely browned. Flip and repeat on the other side for another 3 minutes. The chicken does not need to be fully cooked at this stage, as it will finish cooking in the sauce.
5
Carefully remove the chicken from the skillet and transfer it to a platter, leaving the flavorful browned bits in the pan.
6
Pour the white wine into the skillet to deglaze, scraping up the browned bits. Boil the wine until it reduces by half, which should take about 3 minutes.
7
Add the chicken broth to the wine reduction and bring the mixture to a rolling boil.
8
In a small bowl, whisk together the beaten egg and freshly squeezed lemon juice until well combined. Gradually stir this mixture into the simmering wine and broth combination, whisking continuously to prevent curdling. The sauce will thicken slightly in about 2 minutes.
9
Return the chicken, along with any accumulated juices, to the skillet and allow it to simmer in the sauce for about 5 minutes or until the chicken is fully cooked and coated with the luscious sauce. Remember to turn the chicken once during this process.
10
Just before serving, stir in the freshly chopped parsley for a burst of color and flavor.
11
Transfer the chicken to a serving platter, and spoon the lemon-wine sauce generously over the top. Garnish with lemon slices and additional parsley sprigs for added visual appeal.
12
Note: For the best flavor, make sure to use fresh lemons and parsley; quality ingredients truly make a difference in this dish.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Lemon-Infused Tuscan Chicken Scaloppine?
It is a vibrant Italian dish featuring tender, pan-seared chicken breasts in a zesty lemon-wine sauce, thickened with a whisked egg rather than heavy cream.
How many chicken breasts do I need for this recipe?
You will need 4 boneless skinless chicken breast halves.
How should the chicken be prepared before cooking?
The chicken breasts should be placed in a Ziploc bag and gently pounded to an even thickness using a flat meat mallet.
Why is it important to pound the chicken to an even thickness?
Pounding the chicken ensures even cooking and helps achieve a tender texture.
How do I season the chicken?
Season both sides of the flattened chicken breasts with salt and freshly ground pepper.
What is the purpose of dredging the chicken in flour?
Dredging helps the chicken brown beautifully and contributes to the thickening of the sauce later.
What type of fat is used to sauté the chicken?
A combination of one tablespoon of unsalted butter and one tablespoon of extra virgin olive oil is used.
What heat setting should be used to sauté the chicken?
The chicken should be sautéed over high heat, added just before the butter turns golden brown.
How long does the chicken need to sauté on each side?
Sauté the chicken for approximately 3 minutes on each side until nicely browned.
Should the chicken be fully cooked during the initial sauté?
No, the chicken does not need to be fully cooked at this stage; it will finish cooking in the sauce.
What is used to deglaze the skillet?
One half cup of dry white wine is used to deglaze the skillet and scrape up the browned bits.
How much should the white wine be reduced?
The wine should be boiled until it reduces by half, which usually takes about 3 minutes.
What is added after the wine has reduced?
Add one half cup of chicken broth (or water with a bouillon cube) and bring it to a rolling boil.
What is the secret to making the sauce creamy without heavy cream?
The secret is a mixture of a well-beaten egg and fresh lemon juice whisked into the simmering broth.
How do I prevent the egg from curdling in the sauce?
Gradually stir the egg and lemon mixture into the simmering liquids while whisking continuously.
How long does it take for the sauce to thicken?
The sauce will thicken slightly in about 2 minutes after adding the egg and lemon mixture.
When should I return the chicken to the skillet?
Return the chicken and any accumulated juices to the skillet once the sauce has thickened.
How long does the chicken simmer in the lemon-wine sauce?
Simmer the chicken in the sauce for about 5 minutes until fully cooked, turning it once.
When should I add the fresh parsley?
Stir in the freshly chopped parsley just before serving for a burst of color and flavor.
What is the best way to serve this dish?
Serve the chicken over al dente pasta and spoon the lemon-wine sauce generously over the top.
What garnishes are recommended for this recipe?
Garnish the dish with lemon slices and additional parsley sprigs for visual appeal.
Can I use bottled lemon juice for this recipe?
For the best flavor, fresh lemon juice is highly recommended as quality ingredients make a significant difference.
Is this recipe suitable for a quick weeknight dinner?
Yes, it is designed to be a quick yet elegant meal, perfect for both weeknights and special occasions.
What type of white wine is best for the sauce?
A dry white wine is best for creating the reduction in this Tuscan sauce.
What can I use if I don't have chicken broth?
You can use water with a bouillon cube as a substitute for chicken broth.
How many servings does this recipe provide?
Based on the 4 chicken breast halves, this recipe typically serves 4 people.
What does the term 'scaloppine' refer to?
Scaloppine refers to thinly sliced or pounded meat that is dredged in flour and sautéed in a sauce.
Does this recipe contain dairy?
Yes, the recipe uses butter for sautéing the chicken.
What is the texture of the sauce?
The sauce is luscious, aromatic, and slightly thickened to a velvety consistency thanks to the egg.
Can I substitute the chicken with another protein?
While the recipe is for chicken, the lemon-wine sauce technique can also be applied to veal or thin turkey cutlets.