This is a sponsored conversation written by me on behalf of Garofalo®. The opinions and text are all mine.
Lemon Chicken Scallopini with Capers and Olives is a bright and citrusy dish you can make at home in just 30 minutes that will make your taste buds think you’re dining in one of the finest bistros in Italy! Simmer chicken cutlets in a creamy lemon Parmesan sauce and ladle over al dente Garofalo® Linguine Pasta for the most authentic flavor experience.
Saltiness from the Parmesan cheese, capers, and olives is not at all overpowering, but balances the cream sauce perfectly. I’m not exaggerating when I say this meal would rival any of the pasta dinners we experienced on our trip to Italy last year.
Lemon Chicken Scallopini with Capers and Olives
Just about this time last year, my husband and I were embarking on our dream vacation — a Mediterranean cruise around the coast of Italy. For 10 short days, we packed in as much Italian culture and foods as our time would allow — so much delicious food!
We couldn’t resist sampling gelato around every corner, pizza in Venice, amazing antipasti in Sicily, and the best pasta I’ve ever eaten at a small ristorante overlooking the Bay of Naples along the Amalfi coast.
If only I had realized we were so close to Gragnano, we would have made a side trip to visit Garofalo’s pastificio, the oldest and longest operating pasta factory in Italy.
It was one of the most amazing trips we’ve ever taken, and both agree we must make a return visit. Next time, I very much want to totally immerse myself into the food culture and make visiting places like Gragnano a priority.
In the meantime, I’ll satisfy my pasta craving with the new pasta brand I’ve discovered, Garofalo. Garofalo Linguine Pasta was truly the best store-bought pasta I’ve ever prepared and was a delicious base for my Lemon Chicken Scallopini with Capers and Olives recipe.
I found Garofalo, authentic Italian pasta, at my local Ingles!
Gragnano is known as the birthplace of pasta, as they well should be since Garofalo’s pastificio has been operating since 1789. The Italian word for wheat (grano) is even in its very own name!
Luckily, Garofalo’s imported pasta can be found in the states at stores like Ingles. Check this store locator to find an Ingles retailer in your area and purchase Garofalo Pasta!
Garofalo’s premium pasta is IGP certified (Identificazione Geografica Proetta) which can only be carried by pastificio in Gragnano, Italy who meet strict production requirements.
This is done to preserve the identity of the region’s pasta production (in much the same way as Parma, Italy, and the real Parmesan cheese production). Unlike many other imported Italian pastas, Garofalo pastas are certified Non-GMO.
What is scallopini?
Scallopini is an Italian dish that consists of thinly sliced meat like veal or chicken that is dredged in flour and sautéed in a sauce. To make a chicken scallopini recipe, you can use either chicken cutlets which have already been thinly sliced by the butcher or use skinless, boneless chicken breasts that you slice or flatten yourself before cooking.
How do you flatten boneless chicken breasts?
The easiest method is to place the chicken in a resealable plastic bag or between two pieces of plastic wrap and use the flat side of a meat mallet to gently pound the meat to the same thickness. In lieu of a meat mallet, you can also use a rolling pin.
More pasta recipes!
You may also enjoy trying other Garofalo products like Garofalo Penne Rigate Pasta and Garofalo Spaghetti Pasta in these delicious recipes:
- Italian Sausage Butternut Squash Pasta Bake
- Saucy Spaghetti and Meatballs
- Slow Cooker Balsamic Chicken
- Pumpkin Pasta Sauce with Mushrooms and Sage
Lemon Chicken Scallopini with Capers and Olives Recipe
Worthy to be served for a special occasion or intimate dinner party, Lemon Chicken Scallopini with Capers and Olives is a splendid recipe to add to your recipe repertoire.
If you can’t find packaged chicken cutlets for this recipe, use skinless, boneless chicken and flatten it between plastic wrap to a quarter-inch thickness. It will work just as well, but plan on a few extra minutes for prep time.
- 16-oz. Garofalo Linguine Pasta
- 1.5 lbs. chicken cutlets
- 1/3 cup all-purpose flour
- 2 medium lemons
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon unsalted butter
- 3 cloves garlic, minced
- 1/2 cup dry white wine
- 1 cup heavy cream
- 1/2 cup milk
- 1 1/2 cups Parmesan cheese
- 2 tablespoons capers
- 1/2 cup Spanish olives, sliced
- Salt and pepper, to taste
- Cook linguine according to package directions.
- Juice and zest lemons to get 1/4 cup juice and 1 tablespoon zest. Slice any extra lemon for garnishing.
- Rinse and dry chicken cutlets with paper towels; season with salt and freshly ground black pepper.
- Combine flour and lemon zest in a shallow bowl. Dredge chicken and shake off any excess.
- Heat olive oil and butter in a large skillet until the butter is foamy. Cook chicken for 2 to 3 minutes on each side, until golden. Remove from pan to a plate.
- Add garlic and 1/2 cup wine to skillet and deglaze the pan. Slowly add cream and milk, cooking and stirring until it come to a gentle boil. Stir in lemon juice, capers, and olives.
- Return chicken to the pan and reduce to low heat. Continue cooking for 8 to 10 minutes or until chicken is done. Stir in Parmesan cheese and cook until melted.
- Ladle sauce and chicken over linguine and serve (or add linguine to pan and toss gently to coat pasta). Garnish with chopped Italian parsley and freshly ground black pepper, if desired.
Amount Per Serving: Calories: 1101Total Fat: 57gSaturated Fat: 26gTrans Fat: 1gUnsaturated Fat: 26gCholesterol: 308mgSodium: 1266mgCarbohydrates: 79gFiber: 5gSugar: 5gProtein: 63g