Chicken Scallopini Recipe
Make this Italian classic Chicken Scallopini Recipe that is pan-fried in olive oil and served with a buttery Mushroom sauce with Parmigiana.
Equipment
- frying pan
- plastic zip bag
- mallet
- sheet tray
- whisk
Ingredients
Chicken
- 4 pieces boneless skinless chicken breasts 10- to-12-ounce each
Coating
- ⅓ cup all-purpose flour
- ¼ cup olive oil
Mushrooms
- 8 ounces sliced button mushrooms
- 8 ounces sliced baby bella mushrooms
- ½ small peeled shallot diced
- 2 cloves garlic finely minced
Butter Sauce
- 13 tablespoons ice cold unsalted butter cut into ½” thick slices
- ¾ cup dry white wine
- ½ lemon juice about 1 ½ tablespoons
- ½ cup finely grated parmigiano Reggiano cheese more for garnish
- 1 bunch parsley finely minced for garnish, optional
- 1 lemon zest for garnish, optional
- to taste coarse salt
- to taste freshly cracked pepper
Instructions
Cooking Instructions
- Slice the chicken breasts in half widthwise. This is known as butterflying.
- Place the sliced chicken breast one at a time into a plastic zip bag and gently pound it with a mallet or the bottom of a medium-sized pot.
- Season the chicken breasts on both sides with salt and pepper and briefly set them to the side on a sheet tray lined with parchment paper.
- In a shallow wide bowl or cake or pie pan, add in the flour and season it lightly with salt and pepper, and mix until combined using a whisk or fork.
- One at a time, gently dredge the pounded seasoned chicken breasts in some seasoned all-purpose flour. Set them to the side on a sheet tray lined with parchment paper until they are all finished.
- Add olive oil to a large 12” frying pan over medium heat.
- After about 90 seconds of the oil heating up, add the chicken and cook for 3 to 4 minutes or until browned and cooked through.
- Set the cooked chicken breasts to the side, add the sliced mushrooms to the pan, turn the heat up to high, and sauté until well browned, which takes about 4 to 6 minutes.
- Scrape the mushrooms to one side of the pan, and on the other side of the pan, add in the shallots, garlic, and 1 tablespoon of butter and quickly stir and sauté for 1 minute. Then mix everything together.
- Deglaze with white wine and cook over high heat until au sec or almost gone.
- Remove the pan from the heat, add in the juice of ½ lemon, and vigorously mix in the remaining 12 tablespoons of ice-cold butter until emulsified.
- Stir in the cheese until combined and creamy.
- Season the sauce with salt and pepper, and then place the chicken back in to heat it back up.
- Garnish with parsley, more cheese, and the zest of the remaining ½ lemon.
Notes
This chicken scallopini is meant to be served right away, but you could leave the cooked chicken breasts in the sauce covered in a pan and over very low heat for up to 20 minutes ahead of time. Store in the refrigerator for up to 4 days or freeze for up to 3 months. Thaw in the refrigerator for a day before reheating and serving. If the butter sauce separates, add 1 to 2 tablespoons of cold whipping cream while mixing to re-emulsify.
Nutrition
Serving: 1servingCalories: 728kcalCarbohydrates: 14gProtein: 34gFat: 57gSaturated Fat: 28gPolyunsaturated Fat: 4gMonounsaturated Fat: 21gTrans Fat: 2gCholesterol: 179mgSodium: 345mgPotassium: 861mgFiber: 2gSugar: 3gVitamin A: 1269IUVitamin C: 4mgCalcium: 178mgIron: 2mg
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