Chicken Scallopini
Rating
Most chicken scallopini recipes call for a lemon-caper sauce, which makes the dish almost indistinguishable from chicken piccata.
Ingredients
- 3 boneless skinless chicken breasts (about 1¼ lb.)
- Kosher salt
- Freshly ground black pepper
- ⅓ c. all-purpose flour
- 2 tbsp. extra-virgin olive oil
- 4 tbsp. butter
- 8 oz. baby bella mushrooms, sliced
- ½ onion, finely chopped
- 2 cloves garlic, minced
- ¼ c. white wine
- ¼ c. low-sodium chicken broth
- Juice of 1 lemon
- ¼ c. heavy cream
- Freshly chopped parsley, for garnish
Instructions
- Place flour in a shallow bowl. Pat chicken dry and halve each breast horizontally to yield two thin pieces. Season each piece with salt and pepper, then then dip each in flour, shaking off any excess flour.
- In a large skillet over medium-high heat, heat oil. Add chicken and cook until deeply golden, about 3 minutes per side. Remove from pan and set aside.
- Reduce heat to medium. Add to skillet butter, onion, and mushroom and cook until golden, 8 minutes, stirring occasionally. Add in garlic and cook until fragrant, 1 minute more.
- Stir in white wine, broth, and lemon juice, season with salt and pepper, then let simmer until slightly reduced and thickened, 3 minutes. Stir in cream.
- Return chicken to skillet and spoon sauce over to coat. Garnish with parsley before serving.
