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one pan dinner recipe.

Capicola Chicken in White Wine Sauce

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  • Author: Amy Casey
  • Total Time: 30 minutes
  • Yield: 4 servings 1x


Capicola Chicken in White Wine Sauce is an easy yet impressive entrée. It's a delicious chicken recipe that's perfect for a weeknight supper or weekend dinner party.


Units Scale
  • 8 thin chicken cutlets, about 3 oz each
  • Kosher salt
  • Fresh ground pepper
  • 8 thin slices of capicola
  • 1/4 cup all purpose flour
  • 2 tablespoons olive oil, divided
  • 3 tablespoons salted butter, divided
  • 1 cup white wine
  • Juice of 1/2 lemon, about 1 tablespoon
  • 2 tablespoons chopped fresh parsley
  • 2 to 3 tablespoons of freshly shredded Parmesan cheese


  1. Place the chicken on a cutting board and season with both sides with kosher salt and pepper. Place 1 slice of capicola on top of each piece of chicken. Press down lightly.
  2. Place about ¼ cup of flour in a large shallow plate. Dredge the chicken in the flour and set aside.
  3. Heat a large sauté pan over medium heat. Add 1 tablespoon each of olive oil and butter.
  4. When the butter has melted and is shimmering, add chicken to pan with the capicola side down. Sauté the chicken in 2 batches adding more olive oil and butter if needed.
  5. Sauté the chicken for 2 to 3 minutes per side or until golden brown and just cooked through. Remove the chicken to a plate. Cover with foil to keep warm.
  6. Turn the heat up to medium high under the same sauté pan. Add 1 cup of white wine and scrap up any bits on the bottom of the pan. Bring the wine to a gentle boil can cook for 3 - 4 minutes. The wine should be reduced by about ¼. Stir occasionally.
  7. Add the lemon juice. Turn the heat to low and add the remaining 2 tablespoons of butter. Stir the sauce until the butter has melted and is incorporated. Season to taste with salt and pepper.
  8. Return the chicken to the pan and coat with the sauce. Cover and let simmer for 2 to 3 minutes.
  9. To serve, remove the chicken from the pan and drizzle the sauce over the top. Sprinkle with chopped fresh parsley and the Parmesan cheese.


Thinly slice the chicken into about 3 to 4 ounce pieces. The chicken will cook up quickly and remain tender.

To sauté the chicken, use a combination of olive oil and salted butter. Because the oil can be heated to a much higher temperature than butter, combining the two allows you to raise the temperature without burning the butter. This allows the butter to add wonderful flavor and a golden brown crust to the chicken.

Skip the cooking wine. Use a wine in your cooking that you would want to drink. Cooking wine is usually loaded with sugar, salt, and preservatives.

  • Prep Time: 5 minutes
  • Cook Time: 25 minutes
  • Category: entree
  • Method: stove top - saute
  • Cuisine: Italian


  • Serving Size: 2 chicken cutlets
  • Calories: 455
  • Sugar: 1.2 g
  • Sodium: 434 mg
  • Fat: 18.1 g
  • Saturated Fat: 3.2 g
  • Unsaturated Fat: 0 g
  • Trans Fat: 0 g
  • Carbohydrates: 5.6 g
  • Fiber: 0.2 g
  • Protein: 46.7 g
  • Cholesterol: 146 mg