Chicken Scaloppini in Lemon Caper Sauce

Chicken Scaloppini in Lemon Caper Sauce

By Brian Higginson, RD, CD
Clinical Nutrition Specialist

We used to be intimidated by scaloppini until we gained the confidence to substitute chicken for the veal. Now, in less than 20 minutes, a meal fit for company! 


  • 1 tablespoon olive oil
  • ½ cup dry white wine
  • ½ cup low-sodium chicken broth
  • 4 4-ounce skinless, boneless chicken breasts, pounded thin
  • 2 tablespoons lemon juice
  • 2 tablespoons capers, drained
  • ½ teaspoon Worcestershire sauce
  • ½ teaspoon ground pepper
  • ½ cup chopped parsley


  1. Heat oil in a nonstick skillet over medium-high heat. Add the wine and broth and bring to a boil.
  2. Add the chicken, turn heat to medium/low. Cover and simmer until cooked about 6-8 minutes.
  3. Remove chicken to plate. Keep covered.
  4. Turn heat to high and cook the sauce until reduced about 5-10 minutes. Add lemon juice, capers, Worcestershire sauce, and pepper.
  5. Add chicken and parsley to sauce and heat through.

Per serving (1/4): 180 calories, 27 gm protein, 2 gm carbohydrate, 4.5 gm fat, 1 gm sat fat, 2 gm mono fat, 72 mg cholesterol, .5gm fiber, 409 mg sodium

THE SEASONED COOK: Cook with a rainbow of fruits and vegetables because they contain phytochemicals that aid in disease prevention. The beta-carotene found in carrots and the allicin in garlic are examples of phytochemicals.

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