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    You are in: Home / Recipes / Tuscan Chicken in Lemon-Wine Sauce (Scaloppine Al Limone) Recipe
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    Tuscan Chicken in Lemon-Wine Sauce (Scaloppine Al Limone)

    Tuscan Chicken in Lemon-Wine Sauce (Scaloppine Al Limone). Photo by Cookin'Diva

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    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    30 mins

    0 mins

    Cookin'Diva's Note:

    My husband and I learned to make this lemony chicken entree on a cooking vacation in Italy. The recipe is very quick and easy, yet bursting with flavor and tenderness. The sauce is made by whisking a beaten egg into the reduced liquids. We love it served over a side of pasta to soak up all the lemon-wine sauce.

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    Units: US | Metric


    1. 1
      Flatten each chicken breast by pounding gently with a flat meat mallet (Hint - pound chicken inside a Ziploc bag - no mess!). Sprinkle flattened breasts with salt and pepper. Then dredge chicken in flour; shake off excess.
    2. 2
      Heat butter and oil over HIGH heat; just before butter starts to brown, add the chicken pieces and saute quickly to brown, about 3 minutes. Flip and brown other side (3 more minutes). It doesn't need to be totally cooked through because it will cook more in the sauce later.
    3. 3
      Remove chicken to platter but leave all browned bits in the skillet.
    4. 4
      Add wine to browned bits in skillet and boil to reduce wine by almost half (about 3 minutes). Add chicken broth and bring to a boil.
    5. 5
      In a small bowl, whisk together egg and lemon juice. Stir egg/lemon mixture into simmering wine and broth, whisking constantly until sauce is smooth and a little thickened (about 2 minutes). It will thicken more when you put in the chicken breasts which have a flour coating.
    6. 6
      Add chicken and any juices back into the sauce; allow to simmer about 5 minutes until chicken is cooked through, turning chicken once. Add chopped parsley.
    7. 7
      Place chicken on platter and pour sauce over top; garnish with lemon slices and additional parsley sprigs.
    8. 8
      HINT: Please use FRESH lemons and parsley; it has a big impact on the flavor of the dish, and besides, no aspiring Italian chef would consider using otherwise!

    Ratings & Reviews:

    • on October 07, 2013


      My hubby- who is a very novice cook made this the other night and it was amazing! He did forget the chicken broth but it rocked!

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    • on August 25, 2011


      Our family of 5 loved this! We doubled it and I was glad we did. The leftovers the next day were still delicious. I served this with Holiday Garlic-Lemon Green Beans With Bread Crumbs and Kittencal's Parmesan Orzo and the meal was definitely FIVE STAR!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on September 07, 2010


      Good stuff! I actually made this with seitan instead of chicken, and it was great, really different from the usual vegetarian fare. I didn't brown the seitan, but simmered it in some broth, lemon juice, white wine, and soy sauce while working on the rest of it. The way I made it, it was more of a 4-star recipe - without the flavor from the browned chicken, I'll need to season the sauce some more next time, maybe with thyme, oregano, and/or a little garlic. I also made a version of Chef-Boy-I-Be Illinois' Cavatappi With Swiss Chard Chef-Boy-I-Be Illinois' Cavatappi With Swiss Chard, which complemented it perfectly. Now my boyfriend thinks I am some sort of culinary wunderkind. So, thanks!!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (8)


    Nutritional Facts for Tuscan Chicken in Lemon-Wine Sauce (Scaloppine Al Limone)

    Serving Size: 1 (221 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 255.7
    Calories from Fat 97
    Total Fat 10.7 g
    Saturated Fat 3.4 g
    Cholesterol 129.6 mg
    Sodium 422.5 mg
    Total Carbohydrate 5.2 g
    Dietary Fiber 0.2 g
    Sugars 0.8 g
    Protein 27.8 g

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