Chicken Scallopini
Recipes Chicken Main Dish Meal ideas Quick and Easy
Description
This delicious chicken scallopini uses super thin breasts to cook quickly and evenly. They're crispy on the edges, tender, and juicy on the inside and finished in a white wine and lemon sauce.
Ingredients
1 1/2 lb. boneless, skinless chicken breasts
1/2 t. kosher salt
1/2 t. black pepper
2/3 c. flour
4 T. butter, divided
4 T. olive oil, divided
2 cloves garlic, minced, divided
1/2 lb. fresh mushrooms, sliced
3 T. lemon juice
1/2 c. chicken broth
1/3 c. white wine (or more chicken broth)
2 T. chopped fresh Italian parsley, for serving
Directions
Log in to Faxo
Create, share, and connect with millions of people.Continue with Google
Continue with Apple
Use phone or email
Preheat the oven to 325 degrees F.
Place the chicken on a cutting board; with the edge of a sharp knife parallel to the board, begin slicing down the length of each breast to make 2 thin breasts.
Gently pound each breast evenly to about a 1/2 inch thickness. Season on both sides with salt and pepper.
Heat 1 T. butter and 1 T. olive oil in a skillet over medium-high heat. Add 1 clove of minced garlic; stir the garlic through the oils.
Place the flour in a shallow bowl; lightly press each side of the chicken into the flour.
Brown half of the chicken on both sides until golden, about 3 minutes.
Repeat the butter, oil, garlic, and chicken steps with the remaining chicken. Place the browned chicken in an oven-proof baking dish.
Warm the remaining 2 T. butter in the empty skillet; cook the mushrooms until tender. Add the lemon juice, broth, and wine; bring to a simmer. Pour the mushrooms and liquid over the chicken.
Bake 15-20 minutes, until cooked through.
Serve, garnished with parsley.
4 servings.