5 from 3 votes
Chicken scallopini in a blue bowl
Chicken Scallopini with Parmesan Noodles
Prep Time
5 mins
Cook Time
25 mins
Total Time
30 mins
This delicious dish is elegant enough to serve to guests but is ready to serve in 30 minutes.
Course: Main Course
Cuisine: American, Italian
Servings: 6 servings
Calories: 305 kcal
  • 2 tablespoons olive oil, divided
  • 2 tablespoons butter, divided
  • 2 pounds thin-sliced boneless skinless chicken breasts
  • 1 teaspoon minced garlic
  • 1 teaspoon all-purpose seasoning (like Lawry's), or to taste
  • fresh ground black pepper to taste
  • 1/4 cup dry sherry or dry white wine (like Sauvignon Blanc or Pinot Grigio)
  • 1 cup low-sodium chicken broth, prepared with chicken base if available
  • 2 teaspoons Dijon mustard
  • 1/2 lemon, juiced
  • 1/4 cup heavy cream or half and half
  • 1 tablespoon cornstarch
  • 2 tablespoons water
  • 1/4 fresh chives, chopped
  • thin spaghetti, cooked according to package directions
  • olive oil
  • Parmesan cheese
  1. If chicken pieces are large, cut them into smaller serving-size pieces.
  2. Heat 1 tablespoon each of the butter and oil in a large, heavy skillet over medium-high heat.  Add as many pieces of chicken as can comfortably fit in the skillet without overcrowding. Cook for 3 to 4 minutes on each side, until golden brown and no longer pink inside, seasoning each side of the chicken with all-purpose seasoning and pepper to taste as it cooks. Transfer chicken to a platter or large rimmed serving dish and cover with foil to keep warm.  Repeat with remaining butter, oil, chicken and seasoning.

  3. Mix cornstarch with water in small bowl and set aside.  

  4. Add garlic to the skillet and cook, stirring for just a minute or two until softened and fragrant, being careful not to burn. Add the dry sherry or white wine to the skillet.  Using a whisk, scrape the brown bits from the bottom of the skillet and let the sherry simmer for a minute or two. Add the broth, Dijon mustard, and lemon juice and whisk again to combine. Allow the sauce to simmer for several minutes to reduce slightly. Add the cream and simmer for another 2 to 3 minutes, stirring constantly.  Add cornstarch/water slurry to skillet and stir until slightly thickened.  Add chicken back to pan, spooning sauce over chicken and sprinkle with chives.

  5. Toss prepared pasta with a little olive oil and sprinkle with Parmesan cheese.  Serve chicken over prepared pasta with sauce drizzled over the top.
  6. Note about scaling down:  If you scale this down and use less chicken, I would not recommend scaling down the sauce ingredients.  A little extra sauce is never a bad thing.
Recipe Notes
Nutrition Facts
Chicken Scallopini with Parmesan Noodles
Amount Per Serving
Calories 305 Calories from Fat 144
% Daily Value*
Fat 16g25%
Saturated Fat 6g38%
Cholesterol 120mg40%
Sodium 632mg27%
Potassium 620mg18%
Carbohydrates 3g1%
Fiber 1g4%
Sugar 1g1%
Protein 33g66%
Vitamin A 310IU6%
Vitamin C 6.8mg8%
Calcium 16mg2%
Iron 0.7mg4%
* Percent Daily Values are based on a 2000 calorie diet.