Chicken Scallopini with Mushroom Cream Sauce
This chicken scallopini is a simple, lighter take on the classic, with thin slices of chicken breast cooked until crisp and golden. Quick to prepare and full of flavor, it makes an easy and elegant weeknight meal.
Serves 2 to 4
Ingredients
- 2 small boneless, skinless, chicken breasts, about 12 ounces
- Fine sea salt
- Freshly ground black pepper
- 2 tablespoons Wondra flour
- 1 tablespoon unsalted butter
- 2 tablespoons peanut oil
- ¼ cup chopped shallot
- 1 cup julienned mushrooms
- ¼ cup dry white wine
- Dash of Tabasco
- ⅓ cup heavy cream
- ½ teaspoon of potato starch dissolved in 1 tablespoon water
- Chopped flat leaf parsley
Method
- Slice each chicken breast in half, widthwise, to make 4 thin scallopini. Sprinkle both sides with salt and pepper, followed by the Wondra flour.
- Heat the butter and the oil in a large skillet over medium-high heat. Add the chicken to the pan and sauté until golden brown, 2 to 3 minutes per side. Remove to a plate. Add the shallot and mushrooms to the pan and sauté until tender 1 to 2 minutes. Pour in the wine to deglaze the pan, bring to a boil, then lower the heat and cook for 2 minutes. Season with salt and the Tabasco, then stir in the cream. Bring to a boil, cook for two minutes before stirring in the potato starch slurry to thicken. Pour over the chicken and sprinkle with the parsley.
Notes
Traditionally veal was sliced to make scallopini but it’s difficult to find and expensive, so I substitute chicken breast for a tender alternative. Slicing chicken breasts into thin scallopini reduces the cooking time and sprinkling them with Wondra flour makes them a little crisp and golden. If your chicken breasts are large, you can slice each one into three.
