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Popular in Food

Spring Chicken Scallopini

This chicken dinner recipe is fast yet flashy. Buttery white wine sauce and freshly snipped herbs dress up thin cuts of chicken breast, cooked to perfection.

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  • Makes: 4 servings
  • Start to Finish: 25 mins

Spring Chicken Scallopini



  1. Place each chicken piece between two pieces of plastic wrap. Pound lightly with the flat side of a meat mallet, working from the center to the edges until pieces are an even 1/4-inch thickness. Remove plastic wrap. Combine flour and salt in a shallow dish. Coat chicken pieces with flour mixture.
  2. In a 12-inch skillet heat 2 tablespoons of the butter over medium heat. Add chicken; cook for 6 to 8 minutes or until chicken is tender and no longer pink, turning once. Remove chicken from skillet. Transfer chicken to a serving platter; cover and keep warm. Add white wine and/or broth and green onions to the skillet. Cook and stir for 1 minute, scraping up any browned bits in skillet, if necessary. Cook 1 minute more or until reduced to 1/3 cup. Remove from heat. Whisk in the remaining 2 tablespoons butter until melted. Stir in 2 tablespoons of the snipped fresh herbs, the pepper, and 1/8 teaspoon salt (If using chicken broth, omit the 1/8 teaspoon salt.)
  3. Serve chicken with steamed asparagus. Drizzle wine sauce over all. Pile remaining fresh herbs onto each serving. Makes 4 servings.

From the Test Kitchen


To steam asparagus spears, snap off and discard woody bases from fresh asparagus. Steam for 4 to 6 minutes or until tender.

Nutrition Facts (Spring Chicken Scallopini)

    Per serving:
  • 320 kcal cal.,
  • 14 g fat
  • (8 g sat. fat,
  • 1 g polyunsaturated fat,
  • 4 g monounsatured fat),
  • 115 mg chol.,
  • 422 mg sodium,
  • 7 g carb.,
  • 0 g fiber,
  • 1 g sugar,
  • 34 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet



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