Chicken Scaloppine| Christy Rost
- 4 boneless, skinless chicken breast halves
- 1 1/4 cups flour
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 3 tablespoons olive oil, divided
- 1 tablespoon minced shallot
- 3 cups sliced white mushrooms (about 1/2 pound)
- 1/4 cup dry white wine
- 1/2 cup chicken broth
- 1-2 tablespoons cold butter
- parsley for garnish
Heat oven to lowest setting. Rinse chicken breasts and dry with paper towels. Place chicken on a cutting board between two sheets of plastic wrap. Pound chicken to ½" thickness with a meat mallet, trim edges and set aside.
Combine flour, salt and pepper in a plastic zipper bag; shake to mix. Heat a nonstick skillet on medium-low; add 2 tablespoons of the olive oil. As skillet heats, coat a chicken breast with seasoned flour to cover. Place chicken breast in hot oil; repeat with second chicken breast.
Saute chicken 3-4 minutes, or until golden brown; turn and saute until other side is golden, about 3 minutes. Remove from skillet, place on warm serving platter and place in oven. Add remaining oil to skillet; coat remaining chicken breasts with flour and saute. Reserve seasoned flour for later use. Transfer cooked chicken to serving platter; keep warm in oven.
Deglaze pan with white wine, scraping up brown bits; add chicken broth. Cook 2 minutes; then add shallots and mushrooms. Cook several minutes, until mushrooms are tender. Reduce heat to low.
Cut cold butter into quarters. Drop butter into flour mixture; then one piece at a time, stir butter into mushrooms to thicken sauce. Spoon mushroom sauce over chicken scaloppine, garnish with chopped parsley, and serve.
Recipe serves 4.