By Grocery List Plus Editorial Staff | Published on June 4, 2026
Serves 6
140 cal · 25 min
Chicken Scallopini
Recipe GLPR33e5cb9515386b
Tender, thin-pounded chicken breasts seared until golden and finished with a bright lemon-wine pan sauce. This elegant Mediterranean dish is naturally low in carbohydrates and full of fresh flavor, perfect for a weeknight dinner or special occasion.
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Ingredients
2 large boneless, skinless chicken breasts (about 1 1/4 pounds total)
1 1/2 teaspoons kosher salt, divided
1/2 teaspoon freshly ground black pepper
1/4 cup all-purpose flour
3 tablespoons olive oil, divided
1 large lemon
1/2 cup dry white wine
1/2 cup low-sodium chicken broth
2 tablespoons unsalted butter
5 to 6 sprigs fresh parsley
Directions
Pat the chicken breasts dry with paper towels. Place one breast on a cutting board and cover with plastic wrap. Using a meat mallet, gently pound the chicken to an even thickness of about 1/4 inch. Repeat with the remaining breast. Season both sides with 1 teaspoon of the kosher salt and the black pepper.
Place the flour in a shallow bowl. Working with one chicken breast at a time, lightly coat both sides with flour, shaking off any excess.
Heat 1 1/2 tablespoons of the olive oil in a large skillet over medium-high heat. When the oil is shimmering, carefully add the floured chicken breasts in a single layer. Cook for 3 to 4 minutes per side until golden brown and cooked through (internal temperature of 165°F). Transfer to a plate and set aside.
Zest the lemon directly into the same skillet, then cut the lemon in half and squeeze the juice into a small bowl, discarding any seeds. Finely chop the fresh parsley and set aside.
Pour off any excess oil from the skillet, leaving about 1 teaspoon. Add the remaining 1 1/2 tablespoons of olive oil to the pan. Pour in the dry white wine and scrape the bottom of the pan with a wooden spoon to release any browned bits. Let the wine reduce by half, about 2 minutes.
Add the chicken broth and the reserved lemon juice to the skillet. Bring to a gentle simmer and cook for 1 to 2 minutes until the sauce reduces slightly. Remove from heat and stir in the butter and the remaining 1/2 teaspoon of kosher salt until the butter is fully incorporated.
Return the chicken breasts to the skillet and spoon the lemon-wine sauce over them. Serve immediately, garnished with fresh parsley and lemon zest.
Comments
Every ingredient is mainstream stock at any Charlotte grocer—Harris Teeter, Food Lion, Kroger, Walmart, ALDI all carry them without exception. The 25-minute estimate is honest for the cooking itself, though pounding and flouring the chicken adds a real 5 to 8 minutes before heat hits the pan, so expect 33 to 36 minutes start to finish. Cost per serving lands around $2.50 to $3.00 driven by chicken breast prices, which run $5 to $7 per pound depending on the week and store. This is a weeknight workhorse—six servings feed a family, the dish requires attention while cooking but not constant stirring, and the pan sauce reheats decently though the chicken texture softens slightly on a second warming.
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