Christy Rost
celebrating home and family

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.

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