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Chicken Scallopini Recipe
5 from 189 votes

Chicken Scallopini Recipe

Chicken Scallopini features thinly pounded chicken breasts dredged in seasoned flour and pan-fried, then served with a sauce of button and baby bella mushrooms, shallots, garlic, white wine, butter, lemon juice, and Parmesan cheese. The dish creates tender, lightly browned chicken with a rich, creamy sauce, brightened with lemon and fresh parsley. This recipe includes detailed preparation and practical tips for cooking, storing, and reheating.

Prep Time
15 mins
Cook Time
15 mins
Servings: 4
Calories: 728 kcal
Course: Main Course
Cuisine: Italian

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

    Cup of Yum
  1. Slice the chicken breasts in half widthwise. This is known as butterflying.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Add olive oil to a large 12” frying pan over medium heat.
  7. 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.
  8. 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.
  9. 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.
  10. Deglaze with white wine and cook over high heat until au sec or almost gone.
  11. 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.
  12. Next, stir in the cheese until combined and creamy. See chef note below if the sauce breaks.
  13. Season the sauce with salt and pepper, and then place the chicken back in to heat it back up.
  14. 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

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%)

Nutrition Facts

Serving: 4 Serving

Amount Per Serving

Calories 728

% 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.