Chicken Scallopini with Mushrooms Recipe

Mar 23, 2012 @ 12:36 PM
Posted by Creative Culinary, Special Contributor

Nutrition

Cal/Serving: 563
Daily Value: 28%
Servings: 6

Fat	18g	28%
Saturated	7g	34%
Trans	0g	0%
Carbs	66g	22%
Fiber	4g	14%
Sugars	4g	0%
Protein	28g	57%
Cholesterol	69mg	23%
Sodium	577mg	24%
Calcium	53mg	5%
Magnesium	72mg	18%
Potassium	707mg	20%
Iron	2mg	11%
Zinc	2mg	13%
Vitamin A	274IU	5%
Vitamin C	8mg	13%
Thiamin (B1)	0mg	14%
Riboflavin (B2)	0mg	24%
Niacin (B3)	11mg	57%
Vitamin B6	1mg	37%
Folic Acid (B9)	40µg	10%
Vitamin B12	0µg	4%
Vitamin D	0µg	0%
Vitamin E	1mg	7%
Vitamin K	6µg	7%
Fatty acids, total monounsaturated	8g	0%
Fatty acids, total polyunsaturated	2g	0%

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Barbara Kiebel

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.

INGREDIENTS

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 cup dry white wine
1/3 cup chicken broth
1/2 cup half-and-half
Grated Parmesan cheese, for serving

DIRECTIONS

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.