Chicken scallopini is a classic Italian-American dish that features thinly sliced chicken breasts that are pounded to an even thickness, dredged in flour, and then sautéed until golden brown. The dish is typically served with a savory sauce, often made with ingredients like lemon juice, white wine, capers, and butter. Today I am making it with this dijon butter sauce that is to die for! This is the perfect, simple, weeknight meal that you will be licking your plate after!
Key Ingredients and Substitutions:
- Chicken Breast – Pound thinly! Can also use chicken thighs, although won’t be as even of cooking.
- Gluten Free Flour – I like Bob’s Redmill. You can also use AP flour here.
- Avocado Oil – Use a high smoke point oil for pan frying.
- Shallot and Garlic – These are the main flavoring components of the sauce. If you dislike, omit.
- White Wine – Use a crisp white wine like sauvignon blanc or pinot grigio.
- Dijon Mustard – Dijon is the best for this sauce! If you dislike, omit.
- Chicken Stock – The main liquid in this sauce. Use any stock of choice here.
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SERVINGS: 4
- PREP TIME: 15 Mins
- ACTIVE TIME: 25 Mins
- TOTAL TIME: 40 Minr
Ingredients:
- 2 large chicken breast
- salt and pepper
- Avocado oil
- 2 eggs, whisked
- 1/2 cup gluten free flour or AP flour
- 2 tbsp + 2 tbsp butter, seperated, cold and cubed
- 1 shallot, minced
- 4 garlic cloves, minced
- 1.5 cups dry white wine
- 1.5 cups chicken stock
- 1 tbsp dijon mustard
- Minced parsley for garnish
Preparation:
STEP 1.
Prepare the chicken breast by slicing in half, and with a meat mallet, pound until it is very thin, around 1/4 inch. Salt and pepper on both sides.
STEP 2.
Prepare the breading bowls. In one bowl whisk the eggs and 2 tbsp of water until smooth. In another, add the flour and season with salt. Dip the chicken into the egg wash and then coat in flour.
STEP 3.
In a stainless steel pan over medium heat, add avocado oil. Once hot, pan sear the chicken, working in batches to not overcrowd the pan. Sear 3 minutes per side, or until golden brown. Remove from the pan and set aside.
STEP 4.
In the same pan over medium heat, add 2 tbsp of butter. Add the shallots and saute until translucent, salting as you go, around 3-5 minutes. Add minced garlic and saute another 1 minute. Deglaze with the white wine and bring up to a simmer. Simmer until the liquid reduces by half, cooking out the alcohol.
STEP 5.
Stir in the chicken stock and season with salt and pepper to taste. Bring up to a simmer and simmer until nappe, coat the back of the spoon without moving. Turn off the heat.
STEP 6.
Stir in the dijon mustard until it is smooth, then stir in the remaining cold butter to emulsify and make creamy. Serve over the chicken and garnish with parlsey.
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