Chicken Scaloppine with Lemon


4 boneless, skinless, chicken thighs
all purpose flour
1 tbs olive oil
1 tbs butter
1/3 cup dry white wine
1/4 cup whipping cream
1 tsp lemon juice
1/4 tsp thyme leaves
1/4 tsp thyme leaves
kosher salt and black pepper to taste
fresh chopped parsley and lemon wedges for garnish


  • Place chicken thighs between 2 sheets of plastic and pound with a meat mallet or heavy pan until 1/4 inch thick.
  • Coat chicken in flour, then shake off excess.
  • In a large saute pan add the butter and oil and when the butter foams add the chicken thighs. You may have to cook them in batches, adding more butter and oil if needed.
  • Cook chicken for about 2 minutes on each side or until cooked through. Place on a platter and set aside.
  • Increase the heat slightly and add the wine and bring to a boil, scraping the bottom of the pan with a wooden spoon.
  • Reduce by half then add the whipping cream and lemon juice and stir until sauce thickens slightly.
  • Season with salt and pepper the pour over the chicken.
  • Garnish the chicken with chopped parsley and lemon wedges.


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