Description
Chicken Scaloppini is a classic Italian-inspired dish featuring tender, thinly pounded chicken breasts pan-fried to golden perfection and served with a luscious mushroom and lemon butter sauce. This flavorful recipe combines sautéed cremini mushrooms, shallots, garlic, white wine, and fresh lemon juice, topped with Parmesan cheese for an elegant yet easy-to-make meal.
Ingredients
Chicken and Coating
- 2 pounds boneless, skinless chicken breasts, butterflied
- ½ teaspoon freshly cracked black pepper
- 1¾ teaspoons sea salt (divided)
- ½ cup all-purpose flour
For Cooking
- 10 tablespoons unsalted butter (divided)
- 4 tablespoons extra-virgin olive oil (divided)
Sauce
- 8 ounces cremini or baby bella mushrooms, trimmed and sliced
- 1 shallot, finely chopped
- 1 tablespoon minced garlic (from 4 to 6 cloves)
- 1 cup dry white wine
- 2 teaspoons fresh lemon juice (from 1 lemon)
- 1 teaspoon lemon zest, plus more to taste
- ⅓ cup freshly grated Parmesan cheese
Garnish
- Chopped fresh parsley or chives (optional)
Instructions
- Pound the chicken thin: Working with one chicken breast at a time, place the meat between two sheets of parchment paper or plastic wrap. Using a meat mallet or rolling pin, gently pound each breast to about ½-inch thickness. Season both sides evenly with 1¼ teaspoons of sea salt and the freshly cracked black pepper.
- Coat chicken in flour: Pour the all-purpose flour into a shallow bowl. Dip each chicken piece into the flour, turning to coat thoroughly. Transfer the coated pieces onto a sheet pan, gently shaking off any excess flour.
- Pan-fry the chicken: Heat 2 tablespoons of unsalted butter and 2 tablespoons of olive oil in a large skillet over medium-high heat. Once the butter has melted, add the chicken breasts in batches to avoid crowding. Cook until golden brown and cooked through, about 4 to 5 minutes per side. Repeat with remaining chicken pieces, adding more butter and oil as needed. Transfer the cooked chicken to a serving platter and wipe out the skillet.
- Make the mushroom sauce: In the same skillet, heat 1 tablespoon of butter over medium heat until melted and bubbling. Add the sliced mushrooms and cook, stirring occasionally, until tender and browned, approximately 5 minutes. Add the finely chopped shallot and cook until soft and fragrant, about 2 minutes. Stir in the minced garlic and cook until fragrant, about 1 more minute. Pour in the dry white wine, scraping up any browned bits from the bottom of the pan. Bring to a simmer and cook until the wine has reduced by about ¾, roughly 4 to 5 minutes. Reduce heat to low and stir in the remaining 6 tablespoons of butter, fresh lemon juice, lemon zest, and the remaining ½ teaspoon of salt. Mix in the grated Parmesan cheese until the sauce is smooth. Taste and adjust seasoning if necessary.
- Add the chicken to the sauce: Nestle the cooked chicken breasts back into the mushroom sauce, warming through over low heat. Garnish with chopped fresh parsley or chives, if desired, before serving.
Notes
- Pounding the chicken evenly ensures quick, even cooking and tender texture.
- Use dry white wine such as Sauvignon Blanc or Pinot Grigio for best flavor in the sauce.
- Be careful not to overcook the chicken to keep it juicy and tender.
- The sauce can be made ahead and warmed gently before adding the chicken.
- Serve with pasta, mashed potatoes, or a fresh green salad to complete the meal.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Italian
