Some days you just need to get dinner on the table quickly and you need a recipe that doesn’t have a ton of ingredients. Chicken scaloppine is one of those recipes and saves dinner just about every time. Scaloppine comes from the medallion shape of the chicken breasts. I suppose they are scallop-shaped if you don’t examine them too closely. LOL.
You can either make it the traditional way and pound the chicken breasts thin and cut them into pieces. Or you can do it my way and just slice the breasts in half lengthwise. It saves time my way which is why I do it. By using thin pieces of meat, they cook faster in the pan to get dinner on the table in a hurry. It also allows the chicken to cook thoroughly before the breading burns in the pan. Win-win.
- 16 oz boneless skinless chicken breasts
- 2 tsp lemon juice
- 1/4 cup (28g) panko breadcrumbs
- 1 tsp oregano
- 1/2 cup low sodium chicken broth
- 1/4 cup pinot grigio or dry white wine
- 2 Tbsp capers, drained
Slice the chicken breasts in half lengthwise to make 4 thin breasts. I just hold the breast down on my cutting board with my hand and run my knife parallel to the cutting board as I slice. Mix the panko and oregano in a shallow dish. Dredge the breasts in the breadcrumb mixture until coated on both sides.
Heat a pan over medium high heat and spray with non-stick spray. Add the chicken breasts and cook for about 3 – 4 minutes per side until the chicken is done and the breading begins to brown. Remove the chicken from the pan and add the broth and wine. Swirl to combine and scrape the browned bits off the bottom of the pan for flavor.
Simmer for about 1 minute and remove from heat. Stir in the capers. Put the chicken onto plates and drizzle with the sauce.
Makes 4 servings at approximately 151 calories – 21g protein, 10g carbs, and 3g fat.
Just like that dinner is done and on the table. I served ours with spiralized zucchini noodles and steamed brown rice. You could also go with a side salad and real spaghetti noodles for another variation.
If you’re looking for a few more recipes to use up that jar of capers in your fridge, try my fancy sloppy joes. Sicilian lifeguard soup, or chicken piccata. I’m voting for the sloppy joes. That was one of my favorite recipes of all time. 🙂