Chicken Scallopini

Chicken Scallopini

Chicken Scallopini

This easy chicken dish boasts a white wine and roasted garlic sauce and is topped with fried capers, parsley, crushed red pepper, and lemon zest.

6 tablespoons olive oil, divided
6 tablespoons drained capers, patted dry and divided (from 2 [3 1/2-ounce] jars)

2 tablespoons finely chopped fresh flat-leaf parsley
1/2 teaspoon crushed red pepper
1 teaspoon grated lemon zest, plus, divided, plus wedges for serving

2 (8-ounce) boneless, skinless chicken breasts
1/2 cup (about 2 1/8 ounces) all-purpose flour
1 1/2 teaspoon dried thyme
1 teaspoons kosher salt, divided
1 teaspoon black pepper, divided

1 1/4 cups dry white wine
3/4 cup chicken stock
4 medium garlic clove, sliced 
5 tablespoons (2 1/2 ounces) unsalted butter

3 tablespoons fresh juice (1.5 oz)
We will break this recipe apart into 3 easy steps. 
First, we will create a fried caper garnish mixture and set it aside, then cook the chicken in the same oil and place the cooked chicken in the oven, and finally create the sauce in the same skillet. Since we will never clean the skillet in between, it is important to cook the chicken only over medium heat. 
Open a bottle of Chablis in celebration of successful culinary event. 
Preheat the oven to 200°F.
Heat up 4 tablespoons of oil in a skillet and cook 2 tablespoons of drained capers for about 3 minutes or until crispy. Remove with a slotted spoon, let it dry on paper towel and set aside.  In a bowl, stir together, the fried capers, 1 tablespoon of chopped flat parsley and 1/2 a teaspoon of crushed red pepper. Add 1 teaspoon of lemon zest and set the completed garnish mixture aside.
Take 2 chicken breasts and cut each in half horizontally to get 4 chicken breasts. Wrap each breast in plastic and gently pound to tenderize.  In a shallow dish mix 1/2 a cup of flour, 1 teaspoon of thyme, 1/2 teaspoon of salt, and 1/2 teaspoon of pepper. Place the chicken into the flower mixture and turn to coat. Utilizing the same oil in the skillet, cook the flowered chicken breasts until golden brown, about 5 to 7 minutes over medium heat.  Place on sheet pan into the preheated oven. 
In the same pan add sliced garlic, and cook until slightly golden. Then add 1 1/4 cup of wine into the skillet and heat for 8 minutes.  Add 3/4 cups of chicken stock, cook for about another 8 minutes and stir occasionally.  Add 5 tablespoons of butter and 3 tablespoons of lemon juice, remaining 1/2 a teaspoon of salt, remaining 1/2 a teaspoon of pepper as well as remaining capers.
Gently stir until butter is melted.
We will pair this with a Chablis Premeir Cru. 
Bon appétit!







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