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.
OK…so another true confession? I was creating this post and playing around with the new hrecipe requirements that Google specs now require. I got a phone call and then…yes I did…I hit publish and don’t even remember doing it! Just about died when I saw THIS post RT’d on Twitter. So, just like mistakes happen to the best of us in the kitchen, this web person made a big snafu. So…it’s out and whatever story I had to share (which really…was all about how good and how easy this dish is!) will forever be lost. Luckily I had a photo…have never quite sized and edited anything so quickly in my life!
One bit of saving grace? Friends on Twitter and in comments who have made me feel less verklempt…seems I am not alone in doing that at all…yay team! I say it’s time we petition WordPress to include a warning, ‘Are you sure you’re ready to Publish?’
Recipe: Chicken Scallopini with Mushrooms
Summary: A stovetop preparation of sauteed chicken with a rich mushroom sauce
Ingredients
- 1 pound spaghetti or linguine prepared according to package directions
- 6 boned and skinned chicken breast halves
- 1/4 cup flour seasoned with salt and pepper
- 3 Tbsp. butter
- 3 Tbsp. olive oil
- 12 oz. fresh mushrooms, sliced
- Juice of one lemon
- 2 Tbsp. chopped shallots or 4 green onions, chopped
- 1/3 c. chicken broth
- 3/4 c. dry white wine
- 1/2 c. half and half
- salt and pepper
- Grated Parmesan cheese
Preparation Instructions
- Place 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 Tbsp. each of butter and oil in skillet. Add mushrooms and sauté until tender about 5 minutes. Remove mushrooms and reserve.
- Heat remaining butter and oil over medium-high heat. Dredge breasts in combination of flour, salt and pepper. Sauté in skillet, turning once, until browned, 4-5 minutes total cooking time. Remove from pan and reserve.
- Add shallots or green onions to pan and cook, scraping bottom until tender about 4 minutes. Add lemon, white wine and broth, boil, reduce to simmer and cook until liquids are reduced by half. Stir in half and half and season to taste with salt and pepper. Add mushrooms and chicken and simmer to reheat. Serve immediately over spaghetti or linguine.
- Garnish with Parmesan.
{ 19 comments }
