While many have heard of veal scallopini, you can make this Italian dish with most any meat or even vegetables. The trick is to use a demi-glace of the same style -- i.e., a venison demi if using deer. You can 'fake' a demi-glace by reducing an appropriate brown stock and adding a water and flour slurry to thicken. Makes an awesome romantic dinner for two.

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Ingredients

2
Original recipe yields 2 servings
The ingredient list now reflects the servings specified

Directions

  • In a small bowl, stir together the garlic and butter until well combined. Set aside. Place a chicken breast half on a work surface with the thick side facing to the right (if you're right-handed), and place your left hand down on the chicken breast. Using a very sharp knife, carefully cut the chicken breast from the thick side to about 1/2 inch from the edge of the thin side, in a horizontal cut. Open the cut chicken breast and spread it out like an open book. Using a meat mallet, gently pound the butterflied chicken breast out until it's an even thickness.

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  • Place the flour into a shallow dish, and dredge each chicken breast on both sides with flour. Melt the garlic butter in a large skillet over medium heat until it stops foaming, and cook each chicken breast until golden brown on both sides, 6 to 8 minutes per side. Sprinkle each breast with salt and pepper. Remove the chicken breasts to a platter, and keep warm.

  • Cook and stir the mushrooms in the same skillet as the chicken until the mushrooms have absorbed the remaining butter in the skillet and have begun to turn brown at the edges. Stir in capers, lemon juice, white wine, and chicken demi-glace, and stir to combine. Reduce to a simmer. Adjust salt and pepper again, and stir the parsley into the sauce.

  • Remove the chicken breasts to plates, and serve the sauce over the chicken. Garnish each serving with a lemon slice.

Cook's Note

If you need to make this for a large party, cook the chicken as directed but in several small batches, and reserve the butter and flour from cooking each batch until you are ready to make the sauce for all.

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

542 calories; 27.2 g total fat; 128 mg cholesterol; 884 mg sodium. 34.8 g carbohydrates; 34.8 g protein; Full Nutrition

Reviews (133)

Read More Reviews

Most helpful positive review

Rating: 5 stars
01/25/2011
Excellent dish. Taste even better if a bottle of wine is consumed during preparation. Read More
(146)

Most helpful critical review

Rating: 3 stars
04/14/2011
had to substitute alot of things. turned out pretty good still though. I'm gonna chalk this up to user error and try again. Read More
(5)
181 Ratings
  • 5 star values: 132
  • 4 star values: 38
  • 3 star values: 6
  • 2 star values: 1
  • 1 star values: 4
Rating: 5 stars
01/25/2011
Excellent dish. Taste even better if a bottle of wine is consumed during preparation. Read More
(146)
Rating: 5 stars
01/25/2011
Excellent dish. Taste even better if a bottle of wine is consumed during preparation. Read More
(146)
Rating: 5 stars
01/24/2011
This dish is a standard in our household. We love it with steamed broccoli and perhaps garlic mashed potatoes. Another reviewer is confused over the term "scallopini" which refers to the thin slices of meat used in the picatta recipe. Once you have dredged the scallopini in seasoned flour dip it in an egg/Parmesan cheese wash before turning it into your hot skillet. Just brown the scallopini don't fully cook as you can return it for one last cook/ warm up at the end (careful not to overcook the chicken!). If you do not have fresh chicken stock for Demi-glacing the pan use any liquid canned chicken broth. Reduce the broth with the lemon juice butter olive oil garlic and white wine to concentrate the flavors. Add some fresh thyme and fresh chopped parsley to taste now (no stems). When ready return your scallopinis to the skillet for a final warm-up and add capers to taste. I like lots. Try this recipe with veal or sliced beef tenderloin also Read More
(139)
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Rating: 5 stars
01/24/2011
Excellent recipe - it was delicious. I didn't have white wine so I used chicken broth and increased the amount for sauce. No glaze either but chopped portabella mushrooms worked well Read More
(112)
Rating: 4 stars
12/01/2010
Loved it! Didn't have mushrooms but they'd have been welcome! I didn't think it needed lemon juice or the demi-glace. I'll definitely be making this again! Thanks! Read More
(56)
Rating: 5 stars
07/20/2011
This dish is not new to me at all and I have always loved it. But I've always used chicken broth wih the wine and lemon juice never demi-glace. The demi-glace made it even better - richer with a more full-bodied flavor. An excellent solid 5-star recipe. I would just caution against cooking the chicken for 6-8 minutes on each side. A few minutes on each side just until the chicken turns opaque is all this needs. Even a minute or two of overcooking can easily take this from moist and tender to tough and dry. Read More
(48)
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Rating: 5 stars
02/03/2011
Fixed this tonight and loved it!! Could not find chicken flavored demi-glace so substituted this for chicken broth. Wonderful! Sliced green olives would be good in place of the capers. I will try this next time. My favorite Italian restaurant serves a similar dish they call Chicken picata. I served this over a small portion of spaghetti. Two large chicken breast sliced as stated and pounded is enough for four servings if you are a light eater. Read More
(33)
Rating: 5 stars
01/24/2011
I love these ingredients. I also add artichoke hearts. Yumm! I also increase the ingredients for the sauce so that there's plenty for the rice. I use chicken tenderloins the perfect size and shape. Read More
(29)
Rating: 5 stars
09/27/2011
I make this fairly often and usually edit the steps to speed things up. I melt the shortening (butter really does taste best...) then sautee about a tsp. of minced garlic (in the jar). I don't slice open the chicken breasts: I use a rolling pin to pound the breasts between saran wrap until flattened uniformly. Dredge them in flour seasonsed w/s&p sauteed them until golden brown and keep warm in the oven while I sautee (canned or fresh) mushrooms a bit of lemon juice white wine if I have it (stock or water w/chicken bullion granuales also works) and usually a bit of flour mixed into the liquid before adding to the pan. Add capers last then return meat to pan to meld flavors. I usually make double the sauce and serve w/either some kind of rice or some kind of pasta. Love the flavors! Read More
(18)
Rating: 5 stars
01/25/2011
Made this last night - this is a keeper. Did not make any changes to recipe. Recipe was so simple but elegant enough for guests or a romantic dinner. I served it with rice pilaf and broiled asparagus drizzled with olive oil S&P and roasted minced garlic. Found the demi-glace at Williams Sonoma. pinot grigio wine was great with it. Read More
(17)
Rating: 3 stars
04/14/2011
had to substitute alot of things. turned out pretty good still though. I'm gonna chalk this up to user error and try again. Read More
(5)