Chicken Scallopini

Chicken Scallopini is a quick and easy dinner option, perfect for busy nights. The tender, crispy chicken cutlets are paired with a rich, creamy mushroom sauce. Made in just one skillet, this dish keeps cleanup simple, and it’s sure to be a family favorite.

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Course: Main Course

Cuisine: Italian

Keyword: Chicken Scallopini

Prep Time: 10

Cook Time: 20

Total Time: 30

Servings:

Calories: 356kcal

Ingredients

2 boneless, skinless chicken breasts (8 oz. each)
1¼ tsp kosher salt, divided
1 tsp black pepper, divided
½ cup all-purpose flour, plus 1 tsp for sauce
3 tbsp olive oil
4 tbsp unsalted butter
8 oz sliced cremini mushrooms
2 shallots, sliced (about 1/2 cup)
½ cup heavy whipping cream
2 tbsp chopped fresh flat-leaf parsley
½ tsp grated lemon zest, plus extra for garnish

Instructions

Prepare the Chicken Cutlets:

Slice each chicken breast horizontally to create two thin cutlets. Place between two pieces of plastic wrap and pound them to about 1/2-inch thickness.

Season and Coat the Chicken:

Season the chicken with 3/4 tsp salt and 1/2 tsp pepper. Dredge each cutlet in 1/2 cup of flour, ensuring it’s evenly coated.

Cook the Chicken:

Heat olive oil in a large skillet over medium-high heat. Once the oil is shimmering, add the chicken and cook for about 4 minutes per side until golden and cooked through. Remove the chicken from the skillet and set it aside on a paper towel-lined plate.

Prepare the Mushroom Sauce:

In the same skillet, melt the butter over medium heat. Add the mushrooms, shallots, and the remaining salt and pepper. Cook, stirring occasionally, for about 5-6 minutes, or until the mushrooms are browned.

Finish the Sauce:

Stir in 1 tsp of flour and cook for 1 minute. Add the heavy cream, parsley, and lemon zest, stirring until combined. Remove from heat

Serve:

Return the chicken to the skillet, spooning the sauce over the top to coat. Sprinkle with extra lemon zest and serve.

Nutrition

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