Chicken Scallopini with Baby Broad Beans, Artichokes, Lemon & Capers

From Ainsley’s Taste of Malta, ITV

Artichokes, broad beans and capers are everyday ingredients in Maltese cooking and I’ve added them to a simple chicken dish, similar to a piccata, that’s quick and easy to cook and perfect for a mid-week meal. Capers are an integral part of Maltese cuisine, and the plants can be found growing all around the rocky islands – the little buds add a great tangy punch to dishes. Delicious served with crispy potatoes, creamy mash or a long pasta.


Place a chicken breast on a chopping board and put your hand flat on top. Use a sharp knife to cut the breast horizontally to create 2 thin slices. Cover the chicken with baking paper and use a rolling pin or mallet to bash until about ½ – 1cm thick all over. Repeat with the other breast. Season and set aside.

On a plate mix together the flour, grated cheese and a pinch of pepper. Dredge each piece of chicken through the flour until evenly coated on both sides.

In a small bowl mix together the lemon juice, half the zest, capers and garlic. Set aside.

Heat a good drizzle of oil in a pan with the butter in a large frying pan over a medium-high heat. When foaming add the chicken and fry for 2-4 minutes on each side (depending on how thick your chicken is) until they form a golden crust, cooking in batches if needed. Remove from the pan and set aside.

Reduce the heat to medium and add the artichokes to the pan. Cook for a minute, stirring. Pour in the wine and let it bubble away for a minute to reduce and deglaze the plan, scraping the bottom of the pan to release any flavour. Stir in chicken stock, lemon and caper mixture and a grind of pepper. Simmer for two minutes to reduce the stock. Reduce the heat to low, add the broad beans and stir in the cream (if using). Return the chicken back to the pan. Simmer for 2-3 minutes or until the chicken has cooked through. Check for seasoning. Scatter over the parsley and lemon zest to serve.



  • 2 large chicken breasts, skinless
  • 40g plain flour
  • 20g finely grated Parmesan or pecorino cheese
  • 2 lemons, juice and zest
  • 2 tbsp small capers, rinsed and drained
  • 2 garlic cloves, minced
  • olive oil, for drizzling
  • 30g butter
  • 140g artichoke hearts, drained and quartered
  • 100ml dry white wine
  • 150ml chicken stock
  • 150g baby broad beans (fresh or frozen), blanched and any tough skins removed
  • 3 tbsp double cream (optional)
  • 2 tbsp fresh parsley, chopped
  • sea salt and freshly ground black pepper