A traditional Italian dish that is easy enough for a weeknight meal! Chicken Scallopini is a traditional Italian dish that combines the savory smokiness of bacon with mild mushrooms and tangy capers. A delicious lemon and butter sauce coats and enhances the tender pieces of chicken. I make this dish often because of its ease but also because of its incredible flavor. This meal comes together in minutes and needs nothing more than maybe a simple salad to make it a hearty and flavorful meal the entire family will love.
Belle’s Chicken Scallopini
1 ½ pounds boneless, skinless chicken breast or thighs
Salt and pepper
3 tablespoons flour
3 strips bacon
2 tablespoons extra virgin olive oil
1 pound fresh mushrooms, sliced
1 (12 ounce) can artichoke hearts, drained and coarsely chopped
2 tablespoons capers
For the lemon butter sauce:
¼ cup lemon juice
2 tablespoons white wine
½ cup heavy cream
½ cup chicken broth
1 teaspoon corn starch
3 tablespoons butter, cut into pieces
Salt and pepper
Cooked pasta (optional)
Dried parsley (optional)
Shredded parmesan (optional)
Cut the chicken into 2-inch chunks. Sprinkle them with salt and pepper, dredge them in the flour, and shake off the excess. Heat a large fry pan on medium-high heat. Cook the bacon until browned and crisp. Remove to drain on paper towels and then crumble. In the grease in the pan, add 1 tablespoon of olive oil. When it shimmers, cook the chicken until browned on all sides and no longer pink inside- about 10 minutes. Remove the chicken to the paper towels with the bacon and cover to keep warm. In the same pan, add another tablespoon of olive oil and then the mushrooms. Cook them until they are browned and soft. Add the artichoke hearts and the capers and cook for a few minutes—season with salt and pepper. Add the chicken and bacon back into the pan. Reduce heat to simmer and cover. Heat the lemon juice and white wine in a small saucepan and boil until reduced by a third. Add the cream and cook until slightly thickened. Mix the cornstarch with ¼ cup of the chicken broth until smooth, and add to the pan along with the remaining ¼ cup of chicken broth. Cook until the sauce thickens. Add the butter to the sauce a few pieces at a time to let it melt. Continue to whisk until it thickens. Add salt and pepper to taste. Pour the sauce over the chicken in the pan, cook it, and stir it to coat it. Let cook for about five minutes or until heated through. Serve sprinkled with dried parsley and shredded parmesan cheese if desired. You can serve this with pasta or without.
