Chicken Scallopini with Mushrooms Recipe


Nutrition

Cal/Serving: 744
Daily Value: 37%
Servings: 6

Egg-Free, Peanut-Free, Tree-Nut-Free, Soy-Free, Fish-Free, Shellfish-Free
Fat23g35%
Saturated8g38%
Trans0g0%
Carbs66g22%
Fiber4g15%
Sugars4g0%
Protein63g127%
Cholesterol174mg58%
Sodium492mg20%
Calcium61mg6%
Magnesium115mg29%
Potassium1314mg38%
Iron3mg15%
Zinc3mg20%
Phosphorus725mg104%
Vitamin A325IU7%
Vitamin C10mg16%
Thiamin (B1)0mg21%
Riboflavin (B2)1mg34%
Niacin (B3)29mg143%
Vitamin B62mg98%
Folic Acid (B9)46µg12%
Vitamin B121µg10%
Vitamin D0µg0%
Vitamin E2mg9%
Vitamin K6µg8%
Fatty acids, total monounsaturated9g0%
Fatty acids, total polyunsaturated3g0%
Have a question about the nutrition data? Let us know.

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Chicken Scallopini with Mushrooms
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.

2.914285
Ratings70

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.

Recipe Details

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Servings: 6
Cuisine: Italian
Special Designations: Kid-friendly

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