Description
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.
Ingredients
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
Instructions
- 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.
- Place about ¼ cup of flour in a large shallow plate. Dredge the chicken in the flour and set aside.
- Heat a large sauté pan over medium heat. Add 1 tablespoon each of olive oil and butter.
- 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.
- 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.
- 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.
- 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.
- Return the chicken to the pan and coat with the sauce. Cover and let simmer for 2 to 3 minutes.
- To serve, remove the chicken from the pan and drizzle the sauce over the top. Sprinkle with chopped fresh parsley and the Parmesan cheese.
Notes
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
Nutrition
- 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