Lemon Chicken Scaloppini

Chicken scaloppini in skillet
Anna Kurzaeva/Getty Images
Prep: 25 mins
Cook: 10 mins
Total: 35 mins
Servings: 6 servings
Nutritional Guidelines (per serving)
309 Calories
20g Fat
4g Carbs
28g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: 6
Amount per serving
Calories 309
% Daily Value*
Total Fat 20g 26%
Saturated Fat 8g 38%
Cholesterol 157mg 52%
Sodium 641mg 28%
Total Carbohydrate 4g 1%
Dietary Fiber 0g 2%
Total Sugars 1g
Protein 28g
Vitamin C 2mg 10%
Calcium 29mg 2%
Iron 2mg 8%
Potassium 340mg 7%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Boneless, skinless chicken thighs are pounded thin and cooked in a fragrant lemon tarragon sauce in this elegant recipe.


  • 6 large boneless, skinless chicken thighs

  • 2 tablespoons all-purpose flour

  • 1/2 teaspoon dried tarragon

  • 1/2 teaspoon salt

  • 1/8 teaspoon freshly ground black pepper

  • 2 teaspoons grated lemon rind

  • 1 tablespoon unsalted butter

  • 2 tablespoons olive oil

  • 1/3 cup dry white wine

  • 1/3 cup chicken broth

  • 1 tablespoon lemon juice

  • 1/3 cup heavy cream

  • 1/3 cup capers, rinsed

  • 2 teaspoons finely chopped fresh tarragon

Steps to Make It

  1. Place chicken thighs between two pieces of waxed paper; pound with meat mallet or rolling pin until thighs are 1/4 inch thick. Combine flour, dried tarragon, salt, pepper, and lemon rind in shallow bowl and mix; coat chicken in this mixture.

  2. Heat butter and oil in large heavy skillet over medium heat. Cook chicken thighs for 2 to 3 minutes on each side until browned, removing chicken from the pan as it browns. Turn heat to high and add wine and chicken broth, stirring to loosen brown bits from bottom of the pan.

  3. Return chicken to pan and bring to a simmer; simmer for 5 to 10 minutes until chicken is thoroughly cooked. Add lemon juice, cream, and fresh tarragon; cook and stir for 2 to 3 minutes until hot. Sprinkle with capers and serve over couscous or hot cooked rice.