Chicken Scallopini with Mushrooms
Chicken Scallopini with Mushrooms requires about 25 minutes from start to finish. This recipe serves 6 and costs $2.4 per serving. Watching your figure? This gluten free and primal recipe has 522 calories, 37g of protein, and 39g of fat per serving. It works well as a reasonably priced beverage. If you have olive oil, white wine, chicken breast halves, and a few other ingredients on hand, you can make it. 22 people have tried and liked this recipe. It is brought to you by Creative Culinary. All things considered, we decided this recipe deserves a spoonacular score of 61%. This score is good. If you like this recipe, take a look at these similar recipes: Chicken Scallopini, Chicken Scallopini, and Chicken Scallopini.
Servings: 6
Preparation duration: 5 minutes
Cooking duration: 20 minutes
Ingredients:
5 Tbsp. butter
1 tsp. capers
6 boned and skinned chicken breast halves
1/3 c. chicken broth
1/2 lb. fresh mushrooms, sliced
1/2 c. heavy cream
5 Tbsp. olive oil
Parmesan Cheese to shave on top
salt and pepper
2 Tbsp. chopped shallots or 4 green onions, chopped|
White wine to taste;1/4 to 1/2 cup
Equipment:
frying pan
Cooking instruction summary:
Place breast pieces between 2 sheets of waxed paper and pound with a mallet or other flat instrument to a thickness of about 1/8 inch.Heat 2 Tbsp. each of butter and oil in skillet. Add mushrooms and sauté until tender. about 5 minutes. Remove mushrooms and reserve.Heat remaining butter and oil over medium-high heat. Add breasts and sauté, turning once, until browned, 4-5 minutes total cooking time.Add shallots or green onions to pan and cook, scraping bottom until tender about 4 minutes.Add white wine and broth, boil, reduce to simmer and cook until liquids are reduced by half.Stir in cream and season to taste with salt and pepper.Add mushrooms, chicken and capers and simmer to reheat.Serve immediately over linguini or steamed rice and serve with a green vegetable.Top with Parmesan cheese if desired.
Step by step:
1. Place breast pieces between 2 sheets of waxed paper and pound with a mallet or other flat instrument to a thickness of about 1/8 inch.
2. Heat 2 Tbsp. each of butter and oil in skillet.
3. Add mushrooms and sauté until tender. about 5 minutes.
4. Remove mushrooms and reserve.
5. Heat remaining butter and oil over medium-high heat.
6. Add breasts and sauté, turning once, until browned, 4-5 minutes total cooking time.
7. Add shallots or green onions to pan and cook, scraping bottom until tender about 4 minutes.
8. Add white wine and broth, boil, reduce to simmer and cook until liquids are reduced by half.Stir in cream and season to taste with salt and pepper.
9. Add mushrooms, chicken and capers and simmer to reheat.
10. Serve immediately over linguini or steamed rice and serve with a green vegetable.Top with Parmesan cheese if desired.
Nutrition Information:
covered percent of daily need
