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Chicken Scallopini

Course Main Course, Poultry
Cuisine American, Italian Inspired, Southern
Keyword best-chicken-scallopini-recipe, chicken-scallopini-recipe
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 4 servings
Calories 621kcal

Ingredients

  • 4 6-8 oz boneless skinless chicken breasts
  • 2/3 cup all purpose flour, plus 1 Tbsp divided use
  • 1 1/2 tsp salt divided use
  • 1 tsp dry Italian seasoning
  • 1/2 tsp black pepper
  • 1/2 tsp granulated garlic
  • 1/4 tsp onion powder
  • 3 Tbsp olive oil (additional as needed)
  • 1/4 cup unsalted butter
  • 1 small sweet onion, finely diced (or 2 medium shallots)
  • 2 large cloves garlic minced
  • 1 lb baby portabella mushrooms or cremini mushrooms sliced
  • 2/3 cup white wine or chicken stock
  • 1 small lemon juiced and zested
  • 1 1/3 cup heavy cream
  • 3 Tbsp fresh parsley

Instructions

  • Place chicken breasts on a flat surface and lay a piece of plastic wrap on top. Pound with the smooth side of a meat mallet until 1/2 inch thick.
  • In a shallow dish whisk together 2/3 cup flour, 1 tsp salt, Italian seasoning, black pepper, granulated garlic and onion powder.
  • Season chicken breasts on all sides using remaining 1/2 tsp salt. Dredge into the seasoned flour on all sides.
  • In a large 12 inch skillet heat olive oil over medium-high heat. Brown chicken cutlets for 4 minutes on both sides or until juices run clear. Remove to a platter and keep warm.
  • Add butter to the skillet. Once melted add mushrooms and onion. Cook over medium-high heat for 6-8 minutes or until softened and browned. Add garlic cooking for 1 minute longer.
  • Sprinkle the mushrooms with reserved 1 Tbsp flour. Mix until absorbed. To the skillet whisk in white wine, lemon juice and 1 tsp lemon zest. Cook for 1-2 minutes while stirring scraping any brown bits from bottom of the skillet.
  • Add heavy cream and 2 Tbsp parsley mixing to fully combine. Remove from the heat. (Taste the sauce and adjust the salt and black pepper to taste.)
  • Add chicken back to the skillet and spoon the sauce over the chicken.
  • Serve with pasta drizzled with the sauce and garnished with reserved parsley and lemon zest.

Nutrition

Serving: 1serving | Calories: 621kcal | Carbohydrates: 30g | Protein: 8g | Fat: 42g | Saturated Fat: 27g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Trans Fat: 0.5g | Cholesterol: 121mg | Sodium: 909mg | Potassium: 742mg | Fiber: 3g | Sugar: 6g | Vitamin A: 1790IU | Vitamin C: 21mg | Calcium: 111mg | Iron: 2mg