Chicken Scallopini sounds like a complicated, fancy recipe but it’s not. Chicken Scallopini is very tasty, healthy, economical and fairly easy. We recently served it for company and it was delicious.
Chicken scallopini comes from the Italian word “scaloppine,” which means “small scallops” but has now taken on the meaning of a piece of thinly sliced meat. When I dine at an Italian restaurant, I often order Veal Scallopini, but chicken is good as well.
It begins with 4 large, skinless chicken breasts. One breast will easily serve one person, because it’s a fairly rich dish. I use a sharp filet knife to split each breast in half. Next, put the split breast in waxed paper or parchment sheet and pound it to about a half-inch thickness. The rest is easy.
Heat a large skillet with a little olive oil and unsalted butter. Dredge the breast pieces in flour with salt and pepper, shake off the excess and brown them quickly in the hot oil, turning once – a total of about 6 or 7 minutes. Remove the chicken to a separate plate, cover with foil and keep warm.
Add to the pan of drippings 4 T butter, 1/2 C chopped onion, and 8 oz. sliced baby portabella mushrooms and cook about 8 minutes, stirring occasionally
Stir in ¼ C dry white wine, ¼ C chicken broth and the juice from 1 lemon (fresh lemon is much better than lemon juice). Simmer for about 5 minutes until liquid is reduced. Stir in the cream and add the chicken back into the pan to heat up.
Plate the chicken, ladle with sauce, garnish with fresh parsley – and enjoy.
Chicken Scallopini
S&P to taste
1/3 C flour
2 t olive oil
1 T unsalted butter
4 boneless, skinless chicken breasts (serves 4)
S and P to taste
1/3 C flour
4 t butter
8 oz. slice baby portabella mushrooms
½ c chopped onion
2 cloves garlic
¼ C white wine
¼ C chicken broth
1 lemon juiced
1/3 C heavy cream
Fresh parsley