Chicken Scallopini

Excellent dish. Taste even better if a bottle of wine is consumed during preparation.

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

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

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!

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.

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.

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.

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!

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.

I didn't have a problem with this. I used chicken bouillon paste (Better Than Bouillon, brand name). I think if you just pound the breasts without the surgery is fine. The recipe is good.

Absolutely AWESOME. This was supurb. I substituted chicken broth for the deglaze. I will definately do this one again...

Get out the pounder! You can also make scallopini (which simply means pancake) by putting the raw meat in a plastic bag and pounding it flat (or nearly flat).

Made without capers & used a chicken "base" (couldn't find demi-glace). So, so good, easy yet elegant! I'll keep looking for a demi-glace & maybe sub greek olives for capers (hubs won't eat capers but loves greek olives). Any other suggestions for a good substitute for capers?

EXCELLENT! I had to make a big quanity for my large family. We all LOVED it! The only thing different that I did was added onion with the garlic, cream & basil with the final sauce. I topped it all off with fresh grated parm. cheese.

About ten years ago I had a friend fresh out of culinary school who made this same dish and I never forgot it. I cut thin tenders instead of butterflying the breast and added shallots in with the mushrooms. Served with buttered bowties and my own lemon-pepper zucchini. To those who thought the caper oil tainted the flavor of the sauce, rinse the capers before adding them to mellow things out a bit.

This one got rave reviews at my table! I can't eat garlic, so I nixed that and used a mix of regular olive oil and butter. I noticed that one other review used EVOO, but I don't ever heat EVOO. Don't like the flavor. I used chicken TENDERS sprinkled with a tiny bit of water and pounded between pIieces of wax paper, cut them in half so they were about three inches wide, dredged in Wondra flour, salt and pepper, then arranged them in the hot oil/butter. Quickly browned (2 minutes each side), then removed to a 2" deep casserole. We love mushrooms, so I increased to 8 oz. and browned them with salt and pepper. I spread the mushrooms over the chicken pieces. I did not have demi-glace, and when I went to my cupboard, I realized I did not have chicken stock. Panic! All I had was organic beef broth! My other choice was water, so I used about 1/2 cup of the beef broth, then white wine and the juice of one lemon. I poured the liquid over the chicken/mushroom and sealed with tin foil. At 350, I cooked for an additional 30 minutes, opened the foil and added the capers. Turned the oven off, but left the casserole in the oven while sauteeing leftover spaghetti in olive oil. Served the pasta on the side and had plenty of sauce to drizzle over both. This was delicious and that little bit of beef broth did not harm it in the least. Chicken was tender. My husband "yummed" all through dinner!

we loved it.

had to substitute alot of things. turned out pretty good still though. I'm gonna chalk this up to user error and try again,.

My family loved it! I used chicken broth instead of white wine (just a personal preference) and it turned out great. Very quick and easy too.

Delicious meal. I am always looking for a variety of dinners and this one is definitely part of my list.

This was fabulous! It was delicious and I would make it for company. It seemed good restaurant quality. I could not find the chicken demiglace anywhere. I could find beef and veal demiglace but not chicken. Because it was getting late and I was not about to hit another store, I ended up substituting with chicken stock and a little flour.

Outstandingly good. Didn't have any chicken glace, and didn't notice the absence. Instead, I used a little over 1/3 C white cooking wine; omitted salt in the recipe, and it all turned out great! Oh, and used 8 oz of mushrooms, not 4 oz. We ate every single one, too! Great recipe!

This was delicious. I was stumped how to make the demi-glace from chicken broth, but gave it a try based on the recipe description. Here is what I did: I simmered one can of chicken broth until it reduced by at least half. I used the remaining flour after dredging the chicken and added water to make a batter-like consistency. I probably only used about 1-2 Tbsp added to the reduced broth, heating over low to combine it until smooth & no lumps. It was really wonderful, I will make this again for the in-laws!

I followed the directions with the exception of using chicken-flavored Better Than Bouillon instead of the demi-glace, as mentioned in some of the other reviews. It was fantastic! A huge hit with the kids, too. We'll definitely be making this again.

Very good taste. My wife said its the best thing she has ate in a while, I have to agree.

This was incredible. Changed a few things: added onion, used mostly olive oil with just a little butter (the butter really adds to the flavor though), used homemade chicken broth with a bouillon cube in place of the demi glace because we didn't have any. Served with a mashed cauliflower recipe that I found on another site, which was an excellent accompaniment to soak up the delicious sauce. Thanks!

Knock your socks off good! Excellent as is. No changes. SCORE!

This is very good, however I found it to be a little too salty. I did not add any salt while cooking, and I used low-sodium chicken broth to make the demi-glace. Could be that I used canned mushrooms, instead of fresh. Otherwise, very good!

If you follow the recipe, the butter burns, the garlic burns, and the sauce turns out to be an acrid watery mess! I have to admit that this is the only recipe provided by Allrecipes.com I have ever been disappointed with.

Tender, tasty and easy.

Delicious! I used EVOO and just a little butter, but otherwise followed the recipe, and it was easy and turned out great. I'd definitley make this one for company.

I loved this. The flavor of the sauce was amazing. I even ate the mushrooms and I don't like mushrooms. I used extra capers because I love the flavor. Couldn't find Demi-glacé but I used concentrated chicken stock and it worked just as well. I've made it twice so far and came out great both times.

Have made this numerous times for something special. It takes an extra bit of work but is well worth it. I always called it Chicken Picata. Never used mushrooms but might add them next time. We have this over pasta.

I had no idea what "chicken flavored demi-glace" was and couldn't find it at a large grocery store, so used chicken stock. As mentioned before, olive oil is much better than butter and more appropriate for this recipe. Loved the capers, but cut back on the lemon juice. Good recipe, thanks.

This was very good I also used pork one time, I did not use wine once was still good and also added a couple of steps for fun. I did the flour, egg wash then seasoned panko bread crumbs before I fried in just a tad of butter and olive oil

Incredibly quick and easy and incredibly good! Good for a busy working mom!

Very good recipe, but it takes a bit more effort and time. Husband really liked it. I've made it twice. Only complaint is not enough sauce so I increased liquid ingredients the second time.

I really really enjoyed this dish. I followed the recipe as instructed. I will definitely make this dish again. I did not find the dish too salty but I skipped adding salt & pepper on the last step. Next time I make this I will double the mushrooms and the juice I served this with rice pilaf and asparagus. I am sure we'll have this dish monthly in our house. Update: 5/15/17: Had it for leftovers and it was even better! Next time I will make sure to make a bigger batch.

This recipe is delicious! I wouldn't change a thing. I served it with a side of pasta to soak up some of the sauce. So good!

The Family split half and half I give it 3 stars and my daughter gave it five.

I've done this twice!! I'm no cook- that's everyone else in the house- this puts me on top!!

This is an excellent recipe. I did have to do a slight substitution. In place of the Demi glacé I used chicken soup base and cut it back to 1 tablespoon and added it to a 1/2 cup water. I let it reduce down with the other ingredients and it came out great.

Never tried this technique for cooking chicken I love it. The trick is to not flip it too much or the coating falls off. Learned that one the hard way.

I liked this but didn't love it. My husband liked it better than I did. The capers really make it tasty

Delicious! I didn't have the demi-glaze on hand, so I used some left over homemade chicken broth that I kicked up a notch with some chicken bouillon granules. Hubs said this one is a "do again". Served this over angel hair pasta . . . buonissimo!

Meh, not much to write home about on this one. The sauce was just okay and there wasn't much of it. If I ever made it again I would add some chicken broth to it, but I'll probably just look for a better recipe.

Even thought I could not find chicken demi-glace (so weird) so I had to omit it, it was still great!!!

Fantastic and so much easier than I thought it would be! I didn't have time to reduce broth for demi glace, so I used veggie Better Than Bouillion, a round teaspoon worked well. I sliced the breasts into bite sized pieces, the way they serve it at Macaroni Grill, so that I didn't have to pound it. Next time I will add artichoke hearts and use less flour, as I threw out half of it.

We followed the recipe exactly. The sauce was way too salty, the chicken was not salvagable.

Really yummy! I didn't have demi-glace so I deglazed it with chicken broth. This is def. going into our dinner recipe rotation.

Good recipe. My children, ages 13 and7, along with my husband enjoyed the meal. I served with a side of pasta. My husband even enjoyed the left over chicken (and it is rare that he likes anything but pizza leftover).

Outstanding! A few minor changes and this is restaurant quality!

Excellent, excellent, excellent! This is by far better than Chicken Marsala! Thanks for the recipe, it is definitely on my list of favorite dishes.

This is the first time I used a demi-glace and went to the store especially to get it but the sauce was sooooooo salty it could not be eaten (and I love salty food). I didn't use the sauce and all I had left to use was a can of chicken broth and some lemon juice which I added to the mushroom and capers but that was good. The chicken was nice and tender but I guess you have to use that demi-glace very sparingly and definitely not 2 tabelspoons! I will try it again and adjust the demi-glace.

Awesome recipe! Thank you Strangecacti!! Only deviation on my part...used Kerry Gold Garlic & Herb butter vs. pressed garlic and butter. And used Better than Bouillon since I didn't have demi-glace.

Loved this recipe! Didn't have the demi-glace so I used chicken bouillon but after reading some of the reviews I'll be looking for it. This will be my new favorite chicken recipe! Can't wait to try it again for company. Thanks for sharing.

awesome, double sauce

Excellent

This was a very simple and delicious recipe and ready in a short amount of time. I used more mushrooms and capers and increased the sauce ingredients. Great leftovers, too!

Good recipe. My children, ages 13 and7, along with my husband enjoyed the meal. I served with a side of pasta. My husband even enjoyed the left over chicken (and it is rare that he likes anything but pizza leftover).

I have made this several times. My husband absolutely loves this! You can find the demi glacé at Amazon. It comes in a tub and lasts forever when kept in refrig. The brand is called More Than Gourmet. They also have a chicken stock in a tub and this is all I use now. It is absolutely delicious. Can't go wrong with either one of them.

LOVED LOVED LOVED this. After browning Chicken pieces, Simmered in white wine and a touch if sherry for aver an hour. Covered. Prior to serving uncovered and reduced sauce. Added capers. Placed chicken on top of platter of whole wheat spaghetti that was left over and then, when sauce reduced, poured over chicken and then served. May be the BEST chicken Ive EVER had. My husband loved it and I definitely will make for guests!!!!!

Excellent! I would serve it again!

Very tasty, however I will use less capers next time. Capers gave it a very strong taste...

To die for! The best recipe I've made in years. I double the sauce ingredients because I like it saucy and will be making this over and over. THANK YOU!

Super easy and tastes like restaurant quality! The fam loves it!

Just made this for the first time. It was Great! This dish goes best with some Garlic Red Skin mashed potatoes. I recommend cooking the sauce separately from the chicken and then putting in the chicken after its finished cooking.

Let me startby saying I had to chg the recipe only to accommodate what I had on hand!! Otherwise I would love to try as written. I used chicken stock instead of white wine and I didn't have a demi-glave but other than that as written. Both my husband and I loved it definitely a keeper and will make again soon

This recipe was amazing! My husband and I both enjoyed this dish! Definitely will make again!

Very good.

This recipe is a WINNER! I will definitely make this again!

Saved this one to my file! Very good. I used chicken pieces, and no capers since my children don't like them. Going to be making it again soon.

Added artichokes and sun dried tomatoes... yummmm

I made this tonight using chicken tenders and chicken broth. I thickened the sauce a little with corn starch. What an easy and delicious meal! This was a nice presentation on a plate with pasta and fresh green beans. Thanks so much for sharing!

Delicious recipe we will definitely be making this one again!

I followed the recipe as written and will look for a new one. You can't brown the chicken in butter; the butter will burn. You need to use oil and save the butter for the mushrooms. There was very little sauce and it screamed LEMON when I tasted it. Demi-glacé is not normally used in Chicken Scallopini and impossible to find in the grocery store. It's been many years since I had to throw away a dish I just made but this was not edible.

My first attempt was 100% successful. Delicious!! I did not have any glaze, used chicken broth instead. I doubled the gravy as I was serving mash potatoes, perfection!

Fantastic! I used the whole lemon and no capers.

This recipe was good, but I did a bit of tweaking that worked well for all that ate it. I marinated the flattened chicken breasts with fresh garlic paste, old bay seasoning, pepper & seasoning salt. I then fried the chicken dredged in flour and kept aside in a pan. I fried a small onion-cut finely, mushrooms, capers, red pepper cut finely,chicken broth,lemon juice,parsley & white wine to make a sauce. I then poured the sauce over the chicken and served it with mashed potato & squash vegetable.

I just added more lemon juice and more wine to it , also added some spaghetti for the side dish

It’s very tasty!!!! I love this!!!!! I add a little more mushroom. I might reduce the amount of chicken glaze next time. I just found chicken glaze made me feel very thirsty after dinner.

I used Better Than Boullion in place of Demi-glacé. It was fantastic! My family couldn’t stop raving.

Good recipe. Made as written. Personally, I prefer chicken picatta and marsala but that is my tastebuds, not any fault of the recipe. Thanks for the good meal.

Made this for dinner tonight...used Almond Flour in place of all purpose flower. Added 3 cloves of garlic, thyme & pinch of pepper to 1.5 cups of organic chicken stock, reduced to 1/4 cup...took off heat, added one tbs butter...delicious demi glaze. Mixed one tablespoon butter with one tablespoon of coconut oil for sautéing chicken....didn't have parsley....finished the dish with freshly grated parm chz. Served over zucchini noodles. It was off the hook good and low carb. Highly recommend.

Followed the directions exactly - exchanged the capers for 3 olives & added a little of chicken stock.... Served with mashed potatoes & used left over sauce as gravy - This is a keeper

This was fantastic! I've been trying to incorporate more mushrooms in our meals and this recipe really works. Thank you

All 4 picky eaters in my house loved this!

Oh my goodness, this was awesome! My hubby said this one is a keeper!

I loved the recipe! It tasted yummy! The only change I made was exchanging Chicken Broth for chicken-flavored demi-glace. I absolutely loved mixing the pressed garlic into the soften butter, it gave out a beautiful aroma!

Love this, so very close to my own recipe. I add fresh rosemary rosemary springs to the oil for a few minutes to infuse the oil before I clock the cutlets. I also slice up onions and sauté those and the garlic with the mushrooms. I add the juice of half a fresh lemon to the mushrooms as well. Then pull it all back together and into the oven under the broiler for about 4-5 minutes.

YUM. Simple gourmet. If you don’t like capers, just tweak the lemon juice volume.

I used half the butter and it was delicious. A real winner!

Delicious. Made it twice in one week! Used chicken broth instead of Demi-glacé. Need to double the sauce next time. This is a keeper.

It doesn't quite like the scallopini I've had at italian restaurants, but it's not bad either. I didn't have the demi-glace but took the advice of the other users and used chicken stock instead. Some things I plan on changing for next time, instead of coating the chicken with flour just once, I plan on dipping it in an egg wash and flouring it again. Just butterflying the chicken was still too thick, for one of the chicken breast, I actually cut it into 3 layers and it was just the right thickness (after the pounding). I added more butter between the chicken and the mushroom (added more mushroom as well). I didn't add any salt to the cooked chicken (didn't understand the point). I will make it again as it was pretty easy and the chicken was very moist.

Excellent and easy! Ive made this many times -- my husband loves it and it's easy to prep in advance for dinner parties. I add artichokes as well .

WONDERFUL! I added a bit of garlic in step 2 and then added artichokes and baby spinach leaves into the sauce and skipped the demi-glace. I used a sauvignon blanc which worked beautifully with the flavor. Amazingly good! And my wife loved it for her birthday meal.

Deliscious I used turkey that I sliced thin. Added a teaspoon of "Better than bullion"instead of the Demi-glaze. Used about 2T of butter and olive oil. A pound of mushrooms...they are the best part

Very good. The only thing I have no idea what chicken Demi glance is. Still came out good used chicken stock.

Excellent recipe! I'm an amateur cook, and followed everything to the letter. I might prefer a TAD less lemon juice, but that's just me. It was still incredibly flavorful and complex. If this was served to me at a restaurant, I'd be coming back for more. I have very simple tastes, and served it over mashed potatoes, along with sauteed Italian broccoli. This is DEF a keeper. Thank you!