Chicken Scallopini with Lemon Cream Sauce


  • 3 chicken breasts, cut in half
  • 3 Tablespoons butter
  • ½ cup flour (sub almond flour for GF)
  • 1 cup chicken broth
  • ¾ cup heavy cream
  • Juice from 2 lemons
  • ¼ cup capers, drained
  • Salt and pepper to taste



  1. Cut each chicken breast in half, place between plastic wrap and flatten to 1/8 inch using meat mallet. Season with salt and pepper
  2. Dredge chicken in flour. Heat the butter in large skillet and add chicken when melted. Cook over medium heat, 3-4 minutes each side. When chicken is no longer pink, remove from pan and set aside.
  3. Add chicken broth, heavy cream, juice from lemons and capers to the skillet. Cook until boiling. 
  4. Add the chicken back into the pan. Serve over rice, pasta or spaghetti squash.