Description
Delicious Chicken Scaloppini featuring tender, butterflied chicken breasts pan-fried to golden perfection and served with a rich, flavorful mushroom and lemon butter sauce. This elegant Italian-inspired dish combines sautéed cremini mushrooms, shallots, garlic, white wine, fresh lemon juice, and Parmesan cheese for a delightful meal perfect for any occasion.
Ingredients
Chicken and Coating
- 2 pounds boneless, skinless chicken breasts, butterflied
- ½ teaspoon freshly cracked black pepper
- 1¾ teaspoons sea salt
- ½ cup all-purpose flour
For Cooking
- 10 tablespoons unsalted butter
- 4 tablespoons extra-virgin olive oil
Mushroom Sauce
- 8 ounces cremini or baby bella mushrooms, trimmed and sliced
- 1 shallot, finely chopped
- 1 tablespoon minced garlic (from 4 to 6 cloves)
- 1 cup dry white wine
- 2 teaspoons fresh lemon juice (from 1 lemon)
- 1 teaspoon lemon zest, plus more to taste
- ⅓ cup freshly grated Parmesan cheese
Garnish
- Chopped fresh parsley or chives, for serving (optional)
Instructions
- Pound the chicken thin: Working with one chicken breast at a time, place the meat between two sheets of parchment paper or plastic wrap. Using a meat mallet or rolling pin, gently pound each chicken breast to about ½-inch thickness to ensure even cooking. Then season both sides with 1 ¼ teaspoons salt and freshly cracked black pepper.
- Coat chicken in flour: Pour the all-purpose flour into a shallow bowl. Dip each piece of pounded chicken into the flour, turning it to coat evenly. Shake off any excess flour and transfer the coated chicken to a sheet pan.
- Pan fry the chicken: Heat 2 tablespoons of unsalted butter and 2 tablespoons of extra-virgin olive oil in a large skillet over medium-high heat. Once the butter has melted and is sizzling, add the chicken in batches to avoid overcrowding. Cook each side for 4 to 5 minutes until the chicken is golden brown and cooked through. Add more butter and oil as needed for subsequent batches. Once cooked, transfer the chicken to a serving platter and wipe out the skillet.
- Make the mushroom sauce: In the same skillet, heat 1 tablespoon of butter over medium heat until melted and bubbling. Add the sliced mushrooms and sauté, stirring occasionally, until they become tender and browned, about 5 minutes. Add the finely chopped shallot and cook, stirring occasionally, until soft and fragrant, about 2 minutes. Stir in the minced garlic and cook for another minute until aromatic.
- Deglaze and reduce sauce: Pour in 1 cup of dry white wine, scraping the bottom of the pan with a wooden spoon to lift any browned bits. Bring the mixture to a simmer and cook until the wine is reduced by about three-quarters, approximately 4 to 5 minutes. Reduce heat to low.
- Finish the sauce: Stir in the remaining 6 tablespoons of butter, fresh lemon juice, lemon zest, and the remaining ½ teaspoon salt. Mix in the freshly grated Parmesan cheese until the sauce is smooth and creamy. Taste and adjust seasoning as needed.
- Add the chicken to the sauce and serve: Nestle the cooked chicken breasts back into the mushroom-lemon sauce in the skillet. Cook briefly until the chicken is warmed through. Garnish with chopped fresh parsley or chives if desired before serving.
Notes
- Butterflying the chicken breasts ensures even thickness for uniform cooking.
- Use a dry white wine like Sauvignon Blanc or Pinot Grigio for best flavor in the sauce.
- Adjust lemon zest quantity to your taste preference for brightness.
- Make sure not to overcrowd the skillet when frying the chicken to maintain a golden crust.
- Serve with pasta, risotto, or sautéed vegetables to complete the meal.
