Chicken Scallopini

Craving Italian-inspired comfort food? Dig in to this lighter twist on chicken scallopini served with a lemon-caper butter sauce and whole wheat spaghetti!

Author: Diabetic Foodie

Prep Time: 15

Cook Time: 15

Total Time: 30

Servings:

Ingredients

Instructions

Place the chicken breast on a cutting board. Hold your knife parallel to the cutting board and cut the chicken breast in half so you end up with very thin and wide pieces.
2 boneless, skinless chicken breasts
Place each piece of chicken between two slices of wax paper and pound until it’s ¼-inch thick.
Spread the flour out on a plate. Coat both sides of each piece of chicken with flour.
⅓ cup white wheat or all-purpose flour
In a large skillet, heat 2 tablespoons of butter with 1 tablespoon of olive oil and a pinch of sea salt over medium-high heat.
3 tablespoons butter, 2 tablespoons olive oil, pinch of salt
Once the pan is hot, add the chicken and brown on both sides until it’s fully cooked (about 5 minutes, flipping halfway through). Transfer the cooked chicken to a plate and keep it warm.
Add the remaining tablespoon of butter and olive oil plus sea salt to the same skillet. Stir in the lemon juice and capers and heat until warmed through.
2 tablespoons fresh lemon juice, 2 teaspoons capers
To serve, garnish with parsley and lemon slices.
1 tablespoon fresh parsley, lemon slices

Notes

This recipe is for 4 servings of scallopini. Each serving is ½ chicken breast with ¼th of the sauce.

Leftovers can be stored covered in the refrigerator for 3-4 days.

For best results, store the sauce separately and only add it to the chicken right before serving.

Nutrition Info Per Serving

Nutrition Facts

Chicken Scallopini

Amount per Serving

Calories

278

% Daily Value*

Fat

Saturated Fat

Polyunsaturated Fat

Monounsaturated Fat

Cholesterol

Sodium

278

Potassium

303

Carbohydrates

Fiber

Sugar

Protein

Vitamin A

400

Vitamin C

7.4

Calcium

Iron

3.1

Net carbs

* Percent Daily Values are based on a 2000 calorie diet.