Lemon Chicken Scallopini


  • 2-3 chicken breast
  • 1cup of all purpose flour, plus 3 tbs flour
  • 1 tsp garlic powder
  • 2 tsp salt
  • 2 tsp pepper
  • 1/4 cup of olive oil or 1/4 cup butter
  • One lb of fettucine noodles
  • One a lb of asparagus
  • 32 oz of chicken broth
  • 1 jar of capers
  • zest from 1 lemon
  • strained lemon juice
  • 1 1/2 lbs of spinach
  • 2 Tbs olive oil
  • 1 Tbs butter
  • Top with diced tomatoes and parmesan cheese


Cut 2-3 chicken breast into strips of chicken cutlets. Mix a cup of all purpose flour with 1 tsp garlic powder, 1 tsp salt, 1 tsp pepper. Dredge chicken cutlets in flour mixture. Brown on each side in pan with 1/4 cup of olive oil or 1/4 cup butter. While chicken is browning…bring a stock pot of salted water to a boil. Add a lb of fettucine noodles and boil for 5 minutes. Add a lb of asparagus to noodles and boil for a couple of mintues. Take up chicken and in the same pan add 3 Tbs flour and 32 oz of chicken broth. Strain and add 1 jar of capers, tsp salt, tsp pepper, zest from 1 lemon, squeeze in strained lemon juice (be sure seeds do not get into mixture. Sautee 1 1/2 lbs of spinach with 2 Tbs olive oil and 1 Tbs butter. Combine noodles with asparagus with chicken and spinach. Top with diced tomatoes and parmesan cheese.


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