Chicken Scallopini With Lemons And Olives

This is a recipe I first posted on the blog back in 2002, but when I did my blog redesign, I did not have a recent photo of the dish, so it went on “my list”. This list is of recipes that I need to make once again to tweak the ingredients, and take larger (and improved) photos of. Unfortunately, this list included over 50 recipes and due to the fact I always seem to be working on new dishes, I never seemed to have the time to go back and revisit some of these old recipes on “my list”.

I have recently received a couple of emails for this easy chicken dish, so this week it went on my kitchen schedule. This is a lovely, quick chicken dish that would work for busy mid-week family meals, or for casual entertaining with friends. I love the way lemon and olives brings out the flavor of the tender chicken cutlets, and help to create a highly flavorful sauce.

Buon Appetito!
Deborah Mele 2012

Chicken Scallopini With Lemons And Olives

Ingredients:

  • 4 Boneless, Skinless Chicken Breasts
  • Seasoned Flour (Flour Seasoned With Salt, Pepper, And 1 Teaspoon Oregano)
  • 2 Tablespoons Olive Oil
  • 2 Tablespoons Butter
  • 2 Cloves Garlic, Peeled & Minced
  • 1 Cup White Wine
  • 2 Lemons, Very Thinly Sliced
  • Juice From 1 Lemon
  • 1 Cup Chicken Broth
  • 12 Black Olives, Pitted And Chopped
  • 1/2 Cup Chopped Fresh Parsley
  • Salt & Pepper

To Finish:

  • 2 Tablespoons Butter

Directions:

  1. Cut each chicken breast into 3 thin slices, and pound thin.
  2. Dredge the chicken pieces into the seasoned flour.
  3. Heat the oil and butter in a heavy frying pan and once hot cook the chicken in batches on medium heat until golden brown and cooked through, about 4 minutes each side.
  4. Place the chicken pieces on a warm tray and cover.
  5. Add the garlic to the pan and cook another minute or two until fragrant.
  6. Add the wine to the pan and on medium high heat, scrape up the browned bits on the bottom.
  7. Cook until the wine has reduced by half.
  8. Add the lemons, lemon juice, and chicken broth to the pan and cook over medium until the lemons are tender and the liquid has reduced.
  9. Add the olives, parsley, and butter and mix well, and season with salt and pepper.
  10. Place the chicken on a platter, and pour the sauce on top, then serve immediately.

Note: If your sauce has not thickened as much as you would like, you can easily thicken it by whisking in 1 Tablespoon of softened butter mixed with 1 teaspoon of flour.chicken