Ingredients
Scale
- 1.5 lbs boneless, skinless chicken breasts
- 1/2 cup all-purpose flour
- 1/4 cup grated Parmesan cheese
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 4 tablespoons olive oil, divided
- 1/2 cup dry white wine
- 1/4 cup chicken broth
Instructions
- Step 1: Place chicken breasts between two sheets of plastic wrap and pound to 1/4-inch thickness.
- Step 2: In a shallow dish, combine flour, Parmesan cheese, salt, and pepper. Dredge each chicken breast in the flour mixture, shaking off excess.
- Step 3: Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add half of the chicken breasts and cook for 2-3 minutes per side, or until golden brown and cooked through. Remove chicken and set aside. Repeat with remaining olive oil and chicken.
- Step 4: Reduce heat to medium. Add white wine to the skillet, scraping up any browned bits from the bottom. Cook for 1-2 minutes, or until wine has slightly reduced.
- Step 5: Stir in chicken broth and bring to a simmer. Return chicken to the skillet and cook for another minute, allowing the sauce to coat the chicken.
- Step 6: Serve immediately. Garnish with fresh parsley, if desired.
Notes
- Store leftover scallopini in an airtight container in the refrigerator for up to 3 days.
- Reheat gently in a skillet over low heat with a splash of chicken broth to prevent drying.
- Serve this delightful chicken over a bed of angel hair pasta to soak up all the delicious sauce.
- For extra flavor, consider adding a squeeze of fresh lemon juice to the sauce just before serving!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American