Prepare this Traditional Italian Chicken Scallopini Recipe that is sautéed in olive oil and accompanied by a flavorful creamy Mushroom sauce with Parmigiana Reggiano. Rest assured, you will swiftly incorporate this dish into your regular meal lineup once you give it a try.
Ingredients for this delightful recipe:
• 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 finely chopped shallot
• 2 finely chopped garlic cloves
• 13 tablespoons ice cold unsalted butter, sliced into ½” thick pieces
• ¾ cup dry white wine
• Juice of ½ lemon, approximately 1 1/2 tablespoons
• ½ cup finely grated parmigiana Reggiano cheese + extra for sprinkling
• finely chopped parsley and lemon zest for garnishing (optional)
• sea salt and freshly ground pepper to taste
Serves 4
Preparation time: 15 minutes
Cooking time: 15 minutes
Instructions:
1. Halve the chicken breasts horizontally, also referred to as butterflying.
2. Place each sliced chicken breast in a plastic zip bag and gently flatten them using a mallet or the bottom of a medium-sized pot.
3. Season the chicken breasts on both sides with salt and pepper and set them aside briefly on a sheet tray lined with parchment paper.
4. In a wide shallow bowl or a cake/pie pan, combine the flour with a light seasoning of salt and pepper; mix well using a whisk or fork.
5. Coat each seasoned, flattened chicken breast in the seasoned flour mixture one at a time. Place them on a sheet tray lined with parchment paper after coating.
6. Heat olive oil in a large 12” skillet over medium heat.
7. After about 90 seconds of heating the oil, add the chicken and cook for 3 to 4 minutes on each side until golden and fully cooked.
8. Set aside the cooked chicken and add the sliced mushrooms to the skillet; increase heat to high and sauté until nicely browned, approximately 4 to 6 minutes.
9. In the skillet, push the mushrooms to one side and add the shallots, garlic, and a tablespoon of butter to the other side; stir and sauté quickly for 1 minute before combining everything together.
10. Deglaze the skillet with the white wine and cook over high heat until almost entirely reduced.
11. Remove the skillet from heat, add lemon juice and vigorously whisk in the remaining 12 tablespoons of ice-cold butter until emulsified.
12. Mix in the cheese until it blends smoothly. Refer to the chef note below if the sauce separates.
13. Season the sauce with salt and pepper, then reheat the chicken in the sauce.
14. Top with parsley, additional cheese, and lemon zest. For a complete meal, consider pairing with my Italian Potatoes.
Credit: YouTube/Chef Billy Parisi
