Chicken Scallopini

With Brown Butter Sauce

3 Tbs. Extra Virgin Olive Oil

½ cup flour

1 tsp. Salt

½ tsp. Pepper

1 lb. Thin chicken scallopini (less than 1/4" thickness) 

NOTE: You can buy breast fillets and pound into proper thickness

Brown Butter Sauce Ingredients:

4 Tbs. Unsalted Butter - Room Temperature

1 ½ Tbs. Red wine vinegar

1 ½ Tbs. Capers - Drained

1/4 tsp. Salt

1/4 tsp. Pepper

2 Tbs. Chopped Fresh Parsley

Combine flour, 1 tsp. salt and ½ tsp. pepper. 

Pat chicken dry and dredge in flour.

Heat large skillet (preferably NOT non-stick) and add oil.  Heat oil, but don’t allow to smoke.

Cook chicken until browned on each side and cooked thru. Turn only once. About 2 minutes per side. Transfer to plate. Set aside.  

Discard the oils in the skillet.  

Prepare brown butter sauce. 

It is important for your butter to be room temperature before cooking. If butter is too cold it will not melt smoothly and burns more easily.

Drop butter into a hot skillet.  Swirl constantly until butter turns into a golden, almost hazelnut color. 

Remove pan from heat and allow to cool 2 minutes.  Swirl in vinegar, capers, salt and pepper until all ingredients are blended.

This sauce is incredibly simple and best prepared just prior to serving.

Return chicken to skillet and gently reheat for 2 minutes. Garnish with parsley and serve immediately.