Preparing chicken as scallopine refers to using thin cutlets. These are sometimes coated in flour, breadcrumbs, or not at all. Sauces for scallopine vary as well and can be wine, tomato, or lemon-based. Some recipes for chicken scallopine include olives, artichoke hearts, or pancetta—thin Italian bacon. Many recipes resemble chicken piccata with its lemons and capers, but this preparation is defined by mushrooms and cream. Chicken scallopine is an Italian dish, brought to the United States by Italian immigrants.
Recipe Servings: 4
Prep Time
5 minutes
Cook Time
30 minutes
Total Time
35 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
- 3 chicken breasts, boneless and skinless, halved
- 5 Tbsp butter, divided
- 5 Tbsp olive oil, divided
- ½ lb fresh mushrooms, sliced
- 2 Tbsp chopped shallots (or 4 green onions, chopped)
- ¼–½ cup white wine
- ⅓ cup chicken broth
- ½ cup heavy cream
- Salt, to taste
- Ground black pepper, to taste
- 1 tsp capers
- Parmesan cheese, as needed for garnish (optional)
- Cooked linguini or rice, as needed for serving
Directions
- Place chicken pieces between two sheets of waxed paper and pound with mallet to about ⅛-inch thickness.
- Heat 2 tablespoons each of butter and olive oil in a pan over medium high heat. Add mushrooms and cook until tender, about 5 minutes. Remove mushrooms and reserve.
- Heat remaining butter and oil and add chicken breasts. Cook, turning once, until both sides are browned, about 4–5 minutes total cooking time.
- Add shallots or green onions to pan and cook, scraping bits from bottom, about 4 minutes.
- Add wine and broth. Bring to a boil and then reduce heat and simmer until liquid reduces by half, 15–20 minutes.
- Stir in cream and season with salt and pepper.
- Add capers and return mushrooms and chicken to the pan. Simmer to reheat.
- Garnish with desired amount of Parmesan cheese.
- Serve immediately over linguini or rice.
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