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Chicken Scallopini

Irresistible Chicken Scallopini in Buttery Mushroom Sauce

Delight in this Chicken Scallopini with buttery mushroom sauce, a heavenly Italian dish bursting with flavor and quick to prepare.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 2 pieces Boneless skinless chicken breasts For extra moisture, opt for chicken thighs instead.
  • 1 cup All-purpose flour Can use gluten-free flour for a gluten-free option.
  • 1 teaspoon Coarse salt Essential seasoning.
  • 1 teaspoon Cracked pepper Essential seasoning.
For the Sauce
  • 2-3 tablespoons Olive oil Can substitute with vegetable oil.
  • 1 cup Sliced button mushrooms Adds earthy flavor.
  • 1 cup Sliced baby bella mushrooms Offers a deeper taste.
  • 1 small Peeled and diced shallots Introduces sweetness and depth.
  • 3 cloves Minced garlic Provides aromatic notes.
  • 1 stick Ice cold unsalted butter Creates a rich, delicious sauce.
  • 1/2 cup Dry white wine Adds acidity for deglazing.
  • 1 tablespoon Juice of lemon Balances richness of the sauce.
  • 1/4 cup Finely grated Parmigiano Reggiano cheese Enhances creaminess.
  • 1/4 cup Fresh parsley For garnish.
  • 1 teaspoon Lemon zest For garnish.

Equipment

  • Large skillet
  • Meat Mallet
  • Shallow bowl

Method
 

Preparation Steps
  1. Butterfly the chicken breasts to create even thickness and pound gently until 1/2 inch thick. Season with salt and pepper.
  2. In a shallow bowl, combine flour with salt and pepper. Dredge chicken in flour, shaking off excess.
  3. Heat olive oil in a skillet over medium heat. Cook chicken for 3-4 minutes on each side until golden brown. Set aside.
  4. In the same skillet, sauté button and baby bella mushrooms over high heat for 4-6 minutes until browned.
  5. Add shallots and garlic to mushrooms, stirring for 1 minute until fragrant.
  6. Deglaze the pan with white wine, scraping up browned bits. Allow to reduce, then add lemon juice and butter.
  7. Stir in Parmigiano Reggiano until creamy. Return chicken to skillet, heating through for 1-2 minutes. Garnish with parsley and lemon zest.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 30gProtein: 35gFat: 20gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 100mgSodium: 600mgPotassium: 800mgFiber: 2gSugar: 2gVitamin A: 500IUVitamin C: 5mgCalcium: 150mgIron: 2mg

Notes

Ensure the oil is hot enough before frying to prevent sticking. Consider substituting flour for a gluten-free option.

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