Many think of scaloppine as a specific Italian dish served with a lemon-caper sauce, but it actually refers to a general preparation of thinly sliced meat dredged in flour, panfried, and served with any reduced sauce. While a bit unconventional, In this Chicken Scaloppine recipe, the chicken’s delicate, crisp coating and creamy mushroom sauce combine for an elegant Italian restaurant favorite that is easy to prepare at home. Because the chicken breasts are pounded very thin, they take only minutes to cook.
So there you go. Scaloppine.
- 4 boneless, skinless chicken breast halves
- ¼ cups flour
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- 3 tablespoons olive oil, divided
- ¼ cup dry white wine
- ½ cup chicken broth
- 1 tablespoon minced shallot
- 3 cups sliced white mushrooms (about ½ pound)
- 1 to 2 tablespoons butter, cold Parsley for garnish
Recipe serves 4.
How to make Chicken Scaloppine
- Preheat the oven to its lowest setting. Rinse the chicken breasts and pat them dry with paper towels. Place the chicken breasts on a cutting board between 2 sheets of plastic wrap and pound them to ½ -inch thickness with a meat mallet; trim the edges and set aside.
- Combine flour, salt, and pepper in a plastic zipper bag and shake it to mix. Heat a nonstick skillet over medium-low heat; add 2 tablespoons of olive oil. As the skillet heats, coat a chicken breast with seasoned flour to cover. Place the chicken breast in hot oil, then repeat with second chicken breast.
- Sauté the breasts 2 ½ to 3 minutes, or until golden brown, then turn them over and sauté them until the other side is golden, about 3 minutes. Remove them from the skillet, place on a warm serving platter, and put them in the oven. Add the remaining oil to skillet; coat the remaining breasts with the flour mixture and sauté. Reserve the remaining seasoned flour for later use. Transfer cooked breasts to a serving platter and keep them warm.
- Deglaze the pan with white wine and chicken broth, scraping up brown bits. Cook 2 minutes, then add shallot and mushrooms. Cook several minutes, until mushrooms are tender, and reduce the heat to low.
- Cut cold butter into quarters and drop them into the flour mixture Then stir the butter one piece at a time into the mushrooms to thicken the sauce.
- Spoon the mushroom sauce over the chicken scaloppine, garnish with chopped parsley, Now your tasty dish is ready serve and enjoy.