Italian, Poultry, Sauces, Wine

Chicken Scaloppine with Wine Sauce and Capers

Chicken Scaloppine

No need to spend $$$ at an Italian restaurant. This is a 5-star recipe in my kitchen. Grab a 1.5 liter Raymond Hill Chardonnay for $5.99 at Trader Joe’s and start sipping and cooking!

  • 1 1/2 pounds boneless skinless chicken thighs
  • 2 tablespoons whole grain Dijon mustard
  • 2 eggs, beaten
  • 1 cup breadcrumbs
  • 1 teaspoon Italian seasoning
  • 1 teaspoon garlic powder
  • 1/2 teaspoon sea salt
  • 2 tablespoons frying oil such as grapeseed oil
  • 1/2 cup low sodium chicken broth
  • 1/2 cup dry white wine, such as a Sauvignon blanc or Chardonnay
  • 1 teaspoon capers
  • 1 tablespoon butter
  • 1 tablespoon fresh lemon juice
  • lemon wedges, for serving
  1. Pound the chicken in a clear plastic bag or plastic wrap until it has flattened out a bit.
  2. In a small bowl whisk the mustard and eggs together and set aside.
  3. In a medium bowl combine breadcrumbs, seasoning, garlic powder and salt.
  4. Coat chicken pieces in the egg batter, then coat with the breadcrumb mixture. Do this for each chicken piece and set them onto a dish or plate.
  5. In a large skillet heat oil over MEDIUM heat. Add the chicken and fry 7-8 minutes each side until cooked through.
  1. Heat a large skillet to medium high. Add the broth, wine, capers and butter and reduce 8 minutes, stirring occasionally. Add the lemon juice and reduce another 2 minutes.

Serve chicken topped with the wine sauce and lemon wedges.


10 thoughts on “Chicken Scaloppine with Wine Sauce and Capers

  1. I can almost smell this dish! Looks great and the wine sauce sounds delicious.

    Posted by sil86as2 | July 11, 2012, 5:01 pm
  2. Now that looks like a nice one. I’ve been looking for some new ideas & think I just found a winner.

    Posted by dianeskitchentable | July 9, 2012, 2:10 pm
  3. Looks delish!

    Posted by The Recipe Diaries | July 9, 2012, 11:01 am
  4. looks delicious!!

    Posted by wino2wineknow | July 9, 2012, 9:59 am
  5. This looks like it must taste delicious. Plus your plating is beautiful!

    Posted by highschoolfoodie | July 9, 2012, 9:58 am


  1. Pingback: Dijon Crusted Chicken Stuffed with Spinach Saute with Lemon White Wine Sauce « unwind cooking - January 23, 2013

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