Chicken Scallopini Recipe
User Reviews
5
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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
Description
The Chicken Scallopini Recipe starts by butterflying and pounding chicken breasts thin, which ensures even cooking and tenderness. The chicken is seasoned and dredged in flour before pan-frying in olive oil until browned. Mushrooms, shallots, and garlic are then sautéed in the same pan, deglazed with dry white wine, and combined with butter slices, lemon juice, and finely grated Parmigiano Reggiano to form a silky sauce. Fresh parsley and lemon zest can be added as garnish.
This preparation yields chicken with a delicate crust and a sauce that balances richness from butter and cheese with acidity from lemon and wine. It’s ideal served immediately to enjoy the sauce at its best. The mushrooms add an earthy depth, while the shallots and garlic provide aromatic background.
Recommended usage includes serving with pasta, rice, or crusty bread to complement the sauce. Cooked chicken and sauce can be held on very low heat for up to 20 minutes before serving. The recipe suggests storing leftovers covered in the refrigerator for up to four days or freezing for three months, with thawing ahead before reheating. If reheating causes sauce separation, stirring in cold cream can help rebind it. Substitutions include chicken thighs or drums and assorted mushrooms. If skipping wine, chicken stock is an option.
Ingredients
- 4 10- chicken breast to 12-ounce, boneless skinless
- 1/3 cup all-purpose flour
- ¼ cup olive oil
- 8 ounces button mushrooms sliced
- 8 ounces baby bella mushroom sliced
- ½ shallot peeled and small-diced
- 2 garlic finely minced
- 13 tablespoons butter cut into ½” thick slices, ice cold, unsalted
- ¾ cup white wine dry
- lemon about 1 1/2 tablespoons, juice of ½ lemon
- ½ cup Parmigiano Reggiano cheese finely grated, plus more for garnish
- parsley optional, finely minced, with lemon zest for garnish
- salt coarse and freshly cracked, to taste
- black pepper coarse and freshly cracked, 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
- The dish should be served immediately for best texture and flavor, but cooked chicken can be gently reheated with sauce on low heat up to 20 minutes ahead.
- Store leftovers covered in the refrigerator for up to 4 days or freeze for up to 3 months; thaw completely before reheating.
- Reheat gently over low heat, adding a splash of heavy cream or chicken stock to loosen the sauce if needed.
- If butter sauce separates from the cheese during reheating, mix in 1 to 2 tablespoons of cold whipping cream vigorously to re-emulsify.
- Chicken thighs or drumsticks and various mushroom types can be substituted for different flavors and textures.
- Cook chicken in batches if needed and add extra olive oil before sautéing mushrooms if the pan is dry.
- Chicken stock can replace white wine if preferred or avoided.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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