Chicken Scallopini Recipe
User Reviews
5.0
189 reviews
Excellent
-
Prep Time
15 mins
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Cook Time
15 mins
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Servings
4
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Calories
728 kcal
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Course
Main Course
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Cuisine
Italian
Chicken Scallopini Recipe
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Make this Italian classic Chicken Scallopini Recipe that is pan-fried in olive oil and served with a buttery Mushroom sauce with Parmigiana.
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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
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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 Information
Show Details
Calories
728kcal
(36%)
Carbohydrates
14g
(5%)
Protein
34g
(68%)
Fat
57g
(88%)
Saturated Fat
28g
(140%)
Polyunsaturated Fat
4g
Monounsaturated Fat
21g
Trans Fat
2g
Cholesterol
179mg
(60%)
Sodium
345mg
(14%)
Potassium
861mg
(25%)
Fiber
2g
(8%)
Sugar
3g
(6%)
Vitamin A
1269IU
(25%)
Vitamin C
4mg
(4%)
Calcium
178mg
(18%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 728 kcal
% Daily Value*
| Calories | 728kcal | 36% |
| Carbohydrates | 14g | 5% |
| Protein | 34g | 68% |
| Fat | 57g | 88% |
| Saturated Fat | 28g | 140% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 21g | 105% |
| Trans Fat | 2g | 100% |
| Cholesterol | 179mg | 60% |
| Sodium | 345mg | 14% |
| Potassium | 861mg | 18% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 1269IU | 25% |
| Vitamin C | 4mg | 4% |
| Calcium | 178mg | 18% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
189 reviews
Excellent
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