Chicken Scaloppini
Ingredients
- 1 1/4-1 ½ pounds boneless and skinless chicken breast, thinly sliced
- ⅓ cup all-purpose flour
- salt
- pepper
- 2 tablespoons butter
- 2 tablespoons cooking oil
- ½ cup dry white wine
- ⅔ cup heavy or whipping cream
- ¼ teaspoon dried basil
- 1 cup mushrooms, sliced (canned or fresh)
Instructions
- Place the chicken under waxed paper and pound it until it is thin and has doubled in length and width. Cut into small cutlets or medallions.
- Dredge chicken in flour and season with salt and pepper.
- Heat butter and oil in a skillet. Add chicken and brown on both sides. Sauté in two batches to avoid overcrowding the pan. Cook until the internal temperature reaches 160°F (71 °C).
- Add the wine, pouring it slowly into the hot pan so it doesn’t flame. Simmer the chicken for a couple of minutes.
- Remove the chicken to a serving plate and cover with aluminum foil to keep it warm.
- Add the mushrooms and simmer them in the wine until the liquid has reduced by half.
- Add the cream and basil and bring to a simmer for a couple of minutes.
- Pour the mushroom sauce over the chicken. Serve immediately.
Notes
Using Uncut Chicken Breasts
If using regular-sized boneless chicken breasts, freeze them for 15 minutes to make slicing easier. Then slice them horizontally. Using a meat mallet, pound the breasts until doubled in length and width. Then cut them into smaller cutlets or medallions. If you don't have time to freeze the chicken and don't want to wrestle with slippery chicken and a sharp knife, slice the chicken breasts vertically and then pound them to expand their size and thin them. Cut them into smaller cutlet pieces if necessary. Tried this recipe?Let us know how it was!