La migliore ricetta di pollo alla scaloppine

Ingredienti

• 4 boneless, skinless chicken breasts, sliced and pounded thin
• Salt and pepper to taste
• 1/2 cup all-purpose flour
• 2 tablespoons olive oil
• 4 tablespoons butter, divided
• 2 garlic cloves, minced
• 1/2 cup white wine (or chicken broth)
• 1 cup chicken broth
• Juice of 1 lemon
• 1 tablespoon capers (optional)
• Fresh parsley for garnish

Preparazione

1. 1

   Prepare the chicken: Begin by slicing the chicken breasts into thin cutlets and gently pound them to an even thickness. Season both sides with salt and pepper to enhance the flavor.

2. 2

   Coat the chicken: Spread the all-purpose flour on a plate. Dredge each chicken slice in the flour, shaking off any excess to create a light coating that will crisp up during cooking.

3. 3

   Cook the chicken: Heat the olive oil and 2 tablespoons of butter in a large skillet over medium-high heat. Add the chicken pieces in a single layer and cook for about 3-4 minutes on each side until golden brown and cooked through. Remove the chicken from the skillet and set aside, keeping it warm.

4. 4

   Make the sauce: In the same skillet, add the minced garlic and sauté briefly until fragrant, about 30 seconds. Pour in the white wine (or chicken broth if preferred) to deglaze the pan, scraping up any browned bits from the bottom. Allow the liquid to reduce by half, about 2-3 minutes.

5. 5

   Add broth and lemon: Pour in the chicken broth and lemon juice. Stir to combine, then add the remaining 2 tablespoons of butter and capers if using. Let the sauce simmer until slightly thickened, around 3-4 minutes.

6. 6

   Combine and serve: Return the cooked chicken to the skillet to warm through in the sauce for another minute. Garnish with freshly chopped parsley before serving for a burst of color and freshness.