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  • 4 (6-ounce) boneless, skinless chicken breasts
  • 1/2 salt
  • Freshly ground black pepper
  • 1/4 all-purpose flour
  • 1 tablespoon olive oil
  • 1/4 cup dry white wine or dry white vermouth
  • 2/3 cup reduced-sodium chicken broth
  • 2 tablespoons capers, rinsed and drained
  • 4 tablespoons chopped pitted Kalamata olives
  • 1/2 cup coarsely chopped fresh basil
  • 2 cups hot cooked spaghettini
  • Fresh lemon juice


  1. Pound chicken between sheets of wax paper or plastic wrap to about 1/4-inch thick. Sprinkle both sides with salt and pepper and dredge in flour to coat lightly.
  2. Heat oil in a large, nonstick skillet over medium-high heat. Add chicken and cook until golden brown, about 3 minutes on each side. Add wine and cook until reduced by about half, about 1 minute. Reduce heat to medium. Add chicken broth, capers, olives and basil.
  3. Cover and cook until chicken is tender, about 5 minutes. Place chicken over hot cooked spaghettini and spoon sauce, capers, olives and basil over chicken. Sprinkle with lemon juice. Serves 4.
Recipe by Greg Patent.

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The recipe was originally published as Chicken Scaloppine with Capers, Olives, and Basil on

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