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Recipes
Chicken Scaloppini with Capers, Olives and Garlic Butter Sauce
4 servings
30 minutes total

Ingredients

  • 1 lemon, for juice
  • ½ cup cold unsalted butter (1 stick), cut into ½-inch cubes
  • 2 boneless, skinless chicken breasts (about 1 lb)
  • Plastic wrap
  • 2 teaspoons kosher sea salt, divided
  • 2 teaspoons fresh black pepper, divided
  • ¼ cup olive
  • 1 tablespoon garlic spice paste
  • 1 large shallot, finely chopped
  • 1 cup white wine (or chicken broth)
  • ¼ cup capers, drained
  • ½ cup pitted Kalamata olives, coarsely chopped
  • ¼ cup fresh Italian parsley, coarsely chopped

Prep

    • Squeeze lemon for juice (2 tablespoons); cut butter into cubes.

Steps

    1. Slice chicken on a bias lengthwise into fourths (wash hands). Place each piece of chicken in between sheets of plastic wrap and pound until ⅛-inch thick. Season chicken with 1 ½ teaspoons salt and 1 teaspoon pepper.
    2. Heat oil in large sauté pan over medium-high 2–3 minutes. Add chicken and sauté 2–3 minutes per side and until 165°F. Remove chicken from pan; reserve.
    3. Add garlic and shallots to same pan; cook and stir 1 minute. Pour in wine and lemon juice, and loosen browned bits of food left on bottom. Bring to a boil and cook until liquid has reduced by about one-half.
    4. Add capers, olives, parsley, and reserved chicken to pan; reduce heat to medium-low and simmer 1–2 minutes to warm chicken. Add butter to pan and stir sauce until butter is melted and emulsified. Season sauce with remaining ½ teaspoon salt and remaining 1 teaspoon pepper. Serve.

Amount per ¼ recipe serving: Calories 620, Total Fat 48g, Sat Fat 17g, Trans Fat 0g, Chol 145mg, Sodium 1610mg, Total Carb 8g, Fiber 1g, Sugars 2g, Protein 26g, Calc 2%, Iron 6%