Chicken Scallopini with Mushroom Cream Sauce
Traditionally veal was sliced to make scallopini but it’s difficult to find and expensive, so I substitute chicken breast for a tender alternative. Slicing chicken breasts into thin scallopini reduces the cooking time and sprinkling them with Wondra flour makes them a little crisp and golden. If your chicken breasts are large, you can slice each one into three.
Serves 2 to 4
Ingredients
- 2 small boneless, skinless, chicken breasts, about 12 ounces
- Fine sea salt
- Freshly ground black pepper
- 2 tablespoons Wondra flour
- 1 tablespoon unsalted butter
- 2 tablespoons peanut oil
- ¼ cup chopped shallot
- 1 cup julienned mushrooms
- ¼ cup dry white wine
- Dash of Tabasco
- ⅓ cup heavy cream
- ½ teaspoon of potato starch dissolved in 1 tablespoon water
- Chopped flat leaf parsley
Method
- Slice each chicken breast in half, widthwise, to make 4 thin scallopini. Sprinkle both sides with salt and pepper, followed by the Wondra flour.
- Heat the butter and the oil in a large skillet over medium-high heat. Add the chicken to the pan and sauté until golden brown, 2 to 3 minutes per side. Remove to a plate. Add the shallot and mushrooms to the pan and sauté until tender 1 to 2 minutes. Pour in the wine to deglaze the pan, bring to a boil, then lower the heat and cook for 2 minutes. Season with salt and the Tabasco, then stir in the cream. Bring to a boil, cook for two minutes before stirring in the potato starch slurry to thicken. Pour over the chicken and sprinkle with the parsley.