Chicken Scallopini

Recipe View Prepare the chicken and butter: Place flour in a shallow dish. In a small bowl, combine the softened butter and pressed garlic until well combined. (5 minutes)

Recipe View Butterfly and pound the chicken: Using a sharp knife, carefully slice horizontally through the thickest part of each chicken breast, stopping about 1/2 inch from the edge. Open each breast like a book. Place the butterflied chicken between two sheets of plastic wrap and gently pound to an even 1/4-inch thickness. Dredge both sides of each cutlet lightly in the flour, shaking off any excess. (15 minutes)

Recipe View Sear the chicken: Melt the garlic butter in a large skillet over medium heat until it stops foaming. Add the floured chicken cutlets and cook until golden brown and cooked through, about 6-8 minutes per side. Season with salt and pepper to taste. Remove the chicken from the skillet and place on a platter. Cover with foil to keep warm. (20 minutes)

Recipe View Create the sauce: Add the sliced mushrooms to the skillet and cook in the remaining butter until they begin to brown around the edges, about 5-7 minutes. Pour in the white wine, scraping up any browned bits from the bottom of the pan. Stir in the chicken demi-glace, lemon juice, and capers. Reduce the heat to low, season the sauce with salt and pepper to taste, and simmer for a few minutes to allow the flavors to meld. Stir in the fresh parsley. (10 minutes)

Recipe View Serve: Transfer the cooked chicken cutlets to individual plates and spoon the vibrant piccata sauce generously over the top. Garnish each serving with a lemon slice. Serve immediately and enjoy! (5 minutes)