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Chicken Scallopini {with Lemon}

Chicken Scallopini {with Lemon}

Have this creamy Chicken Scallopini {with Lemon} on the table in 30 minutes or less!
Course Main Course
Cuisine Italian
Keyword chicken,lemon,cream,rosemary
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4 people
Calories 190kcal
Author Nicole Crocker


  • 2 Boneless skinless chicken breasts
  • 1/2 teaspoon Salt
  • 1/4 teaspoon Pepper
  • Flour for coating chicken
  • Zest from 1 lemon
  • 1 Tablespoon Vegetable oil
  • 1 Tablespoon Butter
  • 1 teaspoon Fresh rosemary ,crumbled
  • 1 Clove Garlic ,minced
  • 1/4 Cup White wine
  • 1/2 Cup Chicken broth
  • 1/2 Cup Sour cream


  • Place chicken breasts between two pieces of plastic wrap and pound firmly with a meat mallet or rolling pin until they are about 1/4 inch thick. Sprinkle with salt and pepper on both sides then dip in flour to coat. Shake off excess flour.
  • Heat oil and butter in a large skillet over medium heat. Cook chicken for about 5 minutes and then flip over and cook on other side for 5 more minutes. Sprinkle rosemary and garlic over chicken and shake pan to distribute evenly for about 30 seconds. Add wine and broth. Cook uncovered until the liquid has reduced a little, about 2-3 minutes.
  • Remove chicken to a warm platter. Stir sour and half of lemon zest into the liquid in skillet. Heat over low heat, but do not boil. Pour sauce over scallopini and top with remaining zest. Or you can return chicken to skillet and serve in the skillet.
  • ** Sometimes I double the ingredients for the cream sauce if I want extra to top my pasta with.
  • Serves 4 people


Calories: 190kcal | Carbohydrates: 1g | Protein: 12g | Fat: 13g | Saturated Fat: 8g | Cholesterol: 58mg | Sodium: 512mg | Potassium: 283mg | Vitamin A: 285IU | Vitamin C: 3.2mg | Calcium: 34mg | Iron: 0.3mg