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

Steps

1. Preheat the oven to 325 degrees F.
2. 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.
3. Gently pound each breast evenly to about a 1/2 inch thickness. Season on both sides with salt and pepper.