Chicken Scaloppini with Verjuice and capers

Most people have heard of veal scaloppini, however it also works wonderfully with chicken. The dish is quick to prepare and only uses a few ingredients that creates a concentrated Verjuice and caper sauce that is full of flavour.


Serves:                                                  2

Preparation Time:                              5 minutes

Cook Time:                                          Approximately 20-25 minute


  • 2 small chicken breast fillets
  •  1tbsp olive oil
  •  3 garlic cloves, crushed
  •  85ml/3fl.oz Verjuice
  • 1/3 cup/55g/2oz button mushrooms
  • 1 tbsp fresh parsley
  •  250ml/8½fl.oz chicken stock
  • 1 shallot
  • 1 tbsp small capers
  •  55g/2oz soft butter, chopped


  1. Place a chicken fillet between 2 pieces of cling film.
  2. Using a rolling pin pound fillets until approximately 2cm/1inch thick.
  3. Place oil in frying pan on a medium heat fry chicken for 2 minutes each side or golden brown and cooked through.
  4. Remove chicken from pan and set aside.
  5. Reduce heat, add garlic and shallot to pan and fry for 2 minutes.
  6. Add Verjuice and reduce by half, constantly stirring.
  7. Add the chicken stock, capers and mushrooms.
  8. Bring to a gentle simmer stirring occasionally until reduced by half.
  9. Add butter and stir through until completely melted.
  10. Add parsley and stir though.
  11. Add cooked chicken and toss to coat.
  12. Continue simmering sauce allowing it to further reduce and thicken slightly.
  13. Serve with new potatoes and greens.

Share This Recipe

Leave a Comment