Quick Chicken Alfredo Pasta
Creamy chicken Alfredo pasta with garlic, Parmesan and fettuccine—an easy family dinner ready in about 20 minutes.
Chicken Scaloppine with Lemon Caper Sauce
Chicken scaloppine is a classic Italian-style dish built around thin chicken cutlets, quick pan cooking and a glossy lemon-caper sauce. This version is with clear timings and dependable steps for home cooks.
Serve it with buttery mash, roast potatoes, or simply dressed greens. The sauce is savoury, fresh and balanced, with enough acidity to lift the whole dish without overpowering it.
Method
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- Place the chicken cutlets between sheets of baking paper and gently flatten to an even 1 cm thickness.
- Season the flour with salt and black pepper, then lightly dredge each cutlet and shake off the excess.
- Heat the olive oil and half the butter in a large frying pan over a medium-high heat.
- Cook the chicken for 2–3 minutes per side until golden and just cooked through, then transfer to a warm plate.
- Lower the heat to medium, add the garlic, and cook for 30 seconds until fragrant.
- Pour in the hot stock, lemon zest, lemon juice and capers, scraping up any browned bits from the pan.
- Simmer for 2–3 minutes, then whisk in the remaining butter until the sauce turns glossy and lightly thickened.
- Return the chicken to the pan for 1 minute to warm through, then finish with parsley and serve immediately.
Ingredients
- Fine Sea Salt, to taste
- 2 tbsp Capers drained
- Black Pepper freshly ground, to taste
- 2 tbsp Olive Oil
- 40 g Unsalted butter divided
- 60 g Plain Flour for dredging
- 1 Lemon zested and juiced
- 2 large Chicken Breasts halved horizontally into 4 thin cutlets
- 180 ml Chicken Stock hot
- 2 tbsp Flat-leaf Parsley finely chopped
- 1 Garlic Clove finely chopped
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