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.
Ingredients
- 4 10- to-12-ounce boneless skinless chicken breasts
- 1/3 cup all-purpose flour
- ¼ cup olive oil
- 8 ounces sliced button mushrooms
- 8 ounces sliced baby bella mushrooms
- ½ peeled and small-diced shallot
- 2 finely minced garlic cloves
- 13 tablespoons ice cold unsalted butter, cut into ½” thick slices
- ¾ cup dry white wine
- Juice of ½ lemon, about 1 1/2 tablespoons
- ½ cup finely grated parmigiano Reggiano cheese + more for garnish
- finely minced parsley and lemon zest for garnish, optional
- coarse salt and freshly cracked pepper to taste
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.
- Next, in a shallow wide bowl or a 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.
- Next, stir in the cheese until combined and creamy. See chef note below if the sauce breaks.
- 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. Try serving it with my Italian Potatoes.
Notes
Make-Ahead: 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.
How to Store: Cover and keep in the refrigerator for up to 4 days. Cover and freeze for up to 3 months. Thaw in the refrigerator for 1 day before reheating and serving. Feel free to store the sauce separately from the cooked chicken breast.
How to Reheat: Add the desired amount of chicken and sauce to a medium size pan and heat over low heat until warmed. Feel free to add ¼ cup to 1/3 cup of heavy whipping cream or chicken stock to the sauce to help loosen it up more.
If the butter sauce separates from the cheese, add 1 to 2 tablespoons of cold whipping cream while vigorously mixing it to help re-emulsify it.
You can also use chicken thighs or drums in this recipe.
Feel free to use assorted wild mushrooms.
You will most likely need to cook the chicken in batches.
Add 2 to 3 more tablespoons of olive oil to the pan after pan-frying the chicken before adding the mushrooms if the chicken has soaked it all up.
If you do not drink wine, replace it with chicken stock.
Nutrition
Calories: 728kcalCarbohydrates: 14gProtein: 34gFat: 57gSaturated Fat: 28gPolyunsaturated Fat: 4gMonounsaturated Fat: 21gTrans Fat: 2gCholesterol: 179mgSodium: 345mgPotassium: 861mgFiber: 2gSugar: 3gVitamin A: 1269IUVitamin C: 4mgCalcium: 178mgIron: 2mg