- Agoston Haraszthy born (1812)
Chicken Scallopini with Mushrooms
- Salt and pepper, to taste
- 1 pound spaghetti or linguine
- 6 boneless, skinless chicken breast halves
- 3 tablespoons butter
- 3 tablespoons olive oil
- 12 ounces mushrooms, sliced
- 1/4 cup all-purpose flour
- 2 tablespoons chopped shallots or 4 scallions, chopped
- Juice of 1 lemon
- 3/4 cups dry white wine
- 1/3 cup chicken broth
- 1/2 cup half-and-half
- Grated Parmesan cheese, for serving
True confession. I love chicken. I don’t eat chicken because it’s less expensive than other meats, I eat it because I love how easy it is to prepare and even more how versatile it is. And this is one of my absolute favorite dishes. The finished result is beyond the ease of preparation.
Bring a large pot of salted water to a boil over high heat. Cook the pasta according to package directions, drain, and set aside.
Place the breast pieces between 2 sheets of waxed paper and pound with a mallet or other flat instrument to a thickness of about 1/8-inch. (I usually cut the resulting pieces in half to be more manageable.)
Heat 2 tablespoons each of the butter and oil in a skillet. Add the mushrooms and sauté until tender, about 5 minutes. Remove the mushrooms and set aside.
Heat the remaining butter and oil over medium-high heat. Dredge the breasts in a combination of flour, salt, and pepper. Sauté in the skillet until browned, turning once, about 4-5 minutes. Remove from the pan and set aside.
Add the shallots or scallions to the pan and cook until tender, scraping the bottom, about 4 minutes. Add the lemon, white wine, and broth. Increase the heat to high and bring to a boil, then reduce to a simmer and cook until liquids are reduced by ½.
Stir in the half-and-half and season with salt and pepper, to taste. Add the mushrooms and chicken and simmer to reheat. Serve immediately over spaghetti or linguine with grated Parmesan.