Chicken Scallopini
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
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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.