Capicola Chicken in White Wine Sauce

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Capicola Chicken in White Wine Sauce

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.

Prep Time5

Cook Time25

Total Time30

Course: entree

Cuisine: Italian

Keyword: chicken breast boneless recipes, chicken in white wine sauce, dinner ideas, easy chicken recipe

Servings: servings

Calories: 455kcal

Author: Amy Casey

Ingredients

8 thin chicken cutlets about 3 oz each
Kosher salt
Fresh ground pepper
8 thin slices of capicola
¼ cup all purpose flour
2 tablespoons olive oil divided
3 tablespoons salted butter divided
1 cup white wine
Juice of ½ 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.

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