{"slug":"chicken-scaloppini","collection":"recipes","is_recipe":true,"visibility":"public","title":"Chicken Scaloppini","description":"Thin, golden-seared chicken cutlets served over a savory pan sauce of mushrooms, sautéed peppers, capers, and white wine finished with butter.","body_md":"\nSautéed chicken cutlets with a quick pan sauce make an ideal weeknight\nmeal, and with a few tweaks, we perfected the classic. Most recipes call\nfor browning the chicken before building the sauce, but we found that\nthe thin cutlets overcooked and became dry as they sat while the sauce\nsimmered. Bucking tradition, we first make the sauce and then dredge and\nbrown the chicken. Mushrooms, peppers, shallots, garlic, and capers make\nfor a flavorful sauce, finished with butter for silky texture.\n\n## Source\n\nCook's Country, April/May 2014\n\n## Equipment\n\n-   12-inch nonstick skillet\n-   Meat mallet\n-   Plastic wrap\n\n## Ingredients\n\n-   3 (170g to 227g / 6 to 8 oz) boneless, skinless chicken breasts, trimmed\n-   Salt and pepper\n-   6 tablespoons vegetable oil\n-   227g (8oz) white mushrooms, trimmed and quartered\n-   1 red bell pepper, stemmed, seeded, and cut into thin matchsticks\n-   1 shallot, sliced thin\n-   60ml (¼ cup) capers, rinsed\n-   2 garlic cloves, minced\n-   300ml (1¼ cups) chicken broth\n-   180ml (¾ cup) white wine\n-   60ml (¼ cup) all-purpose flour\n-   3 tablespoons unsalted butter, cut into 3 pieces\n\n## Preparation\n\n### Prep Chicken\n\n1.  Working with 1 breast at a time, starting on thick side, cut breasts\n    in half horizontally.\n2.  Using meat mallet, gently pound each cutlet into even ½\" thickness\n    between 2 pieces of plastic wrap.\n3.  Pat cutlets dry with paper towels.\n4.  Season with salt and pepper.\n5.  Set aside.\n\n### Cook Vegetables\n\n1.  Heat 2 tablespoons oil in 12-inch nonstick skillet over medium-high\n    heat until just smoking.\n2.  Add mushrooms, bell pepper, shallot, and ¼ teaspoon salt and cook\n    until liquid has evaporated and vegetables begin to brown, 8 to 10\n    minutes.\n3.  Add capers and garlic and cook until fragrant, about 1 minute.\n4.  Add broth and wine and bring to boil, scraping up any browned bits.\n5.  Cook until slightly thickened and mixture is reduced to 2 cups\n    (measured with vegetables), about 8 minutes.\n6.  Set aside.\n\n### Cook Chicken\n\n1.  Spread flour in shallow dish.\n2.  Working with 1 cutlet at a time, dredge cutlets in flour, shaking\n    off excess, and transfer to plate.\n3.  Heat 2 tablespoons oil in now-empty skillet over medium-high heat\n    until just smoking.\n4.  Add 3 cutlets and cook until golden and cooked through, about 2\n    minutes per side.\n5.  Transfer to platter and tent loosely with aluminum foil.\n6.  Repeat with remaining 3 cutlets and remaining 2 tablespoons oil.\n\n### Finish\n\n1.  Discard any oil remaining in skillet.\n2.  Return sauce to now-empty skillet and bring to boil.\n3.  Once boiling, remove skillet from heat and whisk in butter.\n4.  Stir in any accumulated juices from platter.\n5.  Season with salt and pepper to taste.\n6.  Spoon sauce and vegetables over chicken.\n7.  Serve.\n\n## Notes\n\n-   **2026-07-30 (QC):** The headnote claimed the sauce was \"finished with\n    butter for silky texture and parsley for freshness\", but parsley appeared\n    nowhere else in this record — not in the ingredient list, not in any step.\n    Removed the parsley clause so the headnote describes the recipe as written.\n    No parsley was added, because no amount is recoverable from this record and\n    guessing one is not a transcription. If the Cook's Country original did\n    finish with parsley, restore it from the source (April/May 2014); the place\n    for it is the Finish step, stirred in with the butter off the heat.\n-   **2026-07-30 (QC):** The description called the peppers \"roasted\". The\n    recipe uses a raw red bell pepper cut into matchsticks and sautéed with the\n    mushrooms and shallot — nothing is roasted. Corrected to \"sautéed peppers\".\n","draft":false,"servings":"6","prep_time":"15 minutes","cook_time":"35 minutes","total_time":"50 minutes","source_name":"Cook's Country, April/May 2014","created_at":"2014-06-11T06:39:24Z","updated_at":"2026-07-30T22:33:47.024052Z","categories":["Main"],"tags":["Chicken","Veggies","Wine"],"methods":["Stove-Top"],"themes":["Weeknight"],"ingredients":[{"section":"","items":["-   3 (170g to 227g / 6 to 8 oz) boneless, skinless chicken breasts, trimmed","-   Salt and pepper","-   6 tablespoons vegetable oil","-   227g (8oz) white mushrooms, trimmed and quartered","-   1 red bell pepper, stemmed, seeded, and cut into thin matchsticks","-   1 shallot, sliced thin","-   60ml (¼ cup) capers, rinsed","-   2 garlic cloves, minced","-   300ml (1¼ cups) chicken broth","-   180ml (¾ cup) white wine","-   60ml (¼ cup) all-purpose flour","-   3 tablespoons unsalted butter, cut into 3 pieces"],"parsed":[{"raw":"-   3 (170g to 227g / 6 to 8 oz) boneless, skinless chicken breasts, trimmed","qty":3,"item":"boneless, skinless chicken breasts, trimmed"},{"raw":"-   Salt and pepper","item":"Salt and pepper"},{"raw":"-   6 tablespoons vegetable oil","qty":6,"unit":"tbsp","item":"vegetable oil"},{"raw":"-   227g (8oz) white mushrooms, trimmed and quartered","qty":227,"unit":"g","item":"white mushrooms","prep":"trimmed and quartered"},{"raw":"-   1 red bell pepper, stemmed, seeded, and cut into thin matchsticks","qty":1,"item":"red bell pepper, stemmed, seeded, and cut into thin matchsticks"},{"raw":"-   1 shallot, sliced thin","qty":1,"item":"shallot","prep":"sliced thin"},{"raw":"-   60ml (¼ cup) capers, rinsed","qty":60,"unit":"ml","item":"capers","prep":"rinsed"},{"raw":"-   2 garlic cloves, minced","qty":2,"item":"garlic cloves","prep":"minced"},{"raw":"-   300ml (1¼ cups) chicken broth","qty":300,"unit":"ml","item":"chicken broth"},{"raw":"-   180ml (¾ cup) white wine","qty":180,"unit":"ml","item":"white wine"},{"raw":"-   60ml (¼ cup) all-purpose flour","qty":60,"unit":"ml","item":"all-purpose flour"},{"raw":"-   3 tablespoons unsalted butter, cut into 3 pieces","qty":3,"unit":"tbsp","item":"unsalted butter","prep":"cut into 3 pieces"}]}],"servings_int":6,"qc":{"status":"passed","last_checked_at":"2026-07-30T22:34:31.475709Z","checked_by":"claude-code","standard_version":"2026-07-29","findings_count":0,"stale":false}}