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.
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{ 21 comments… read them below or add one }
This looked so delicious that I couldn’t wait to try it. And it was absolutely delicious! But I must have done something wrong. When I put the half and half, the sauce curdled a little bit. Everything was freshly bought for this recipe and I followed it exactly. Any ideas why or suggestions of how to prevent it next time?
All I can think of is that the the sauce might have been a bit too hot and the cream reacted? I’m not averse to something like that happening here but my trusty stick blender always saves me in the end.
I’d sign the WordPress petition. I’ve done it once. Afterward, I started writing the posts in another document and pasting them in. Turned out to be a great post anyway because so many can relate. Have a good week Barb.
I agree with you on re: wordpress, and you see… I’m such a luddite that I don’t even know the new google specs. Thanks for bringing it to my attention! So much to learn and so much delicious food to eat :)
Barbara this looks delicious! I was hungry when I opened this up to see what wonderful creations were coming out of your kitchen, and now I’m starving! This is going on my “make this week” list. After all, I can’t have Chicken Picatta every week. :-)
We should switch. I’ll do piccata; how’s that?
hi Barb
your chicken scallopini does look delicious, and I think I could eat chicken just about every day too! My wife on the other hand gets tired of chicken very easily.
I do know what you mean about hitting publish before you’re ready, I have done it without even knowing I get it until it was too late. Then it’s a mad scramble to delete it before any of your friends read it. So I to vote for the are you sure you want publish this button.
Thanks for sharing this recipe with us.
Cheers
Dennis
This looks fabulous!
5/10 i’ll forget to spell-check before hitting submit and sure enough, there’s always one ridiculous typo that I have to correct. Makes me happy to know it even happens to the “web” people:)
On a more positive note, your scallopini looks great!
Scrumptious picture! I love dishes like this! Nothing but good ingredients!
Thank you…and it’s true. Simple ingredients and simple preparation but one of my all time favorites!
Ha! I can’t tell you how many times I have hit “Publish” by mistake. Then I scramble like crazy to make the post look halfway decent.
This chicken dish sounds wonderful – full of flavor and comfort.
I feel better hearing I’m not alone! Considering I see this all the time, ‘Are you sure you want to navigate away from this page?’ so you would think a ‘Are you sure you want to publish?’ wouldn’t be so hard? :)
If I know it I can run over to my feed and delete it before it goes out…but my head was on the phone and then I saw it RT’d; scramble is the word!
As a fellow computer/web person in real life, I had to chuckle at your hitting the publish button too quickly. I can’t tell you how many times I’ve done that same thing! All that aside, the scallopini looks simply fabulous!
This has so many of my very favorite ingredients… Yum!
I can relate. I love chicken too. I used to prefer red meat but as I’m growing older and wiser I’m starting to like chicken much more. Truly delicious dish.
A fine everyday dinner ,whipped up in the time it takes to boil the pasta – I’m in!
Ah, thanks you. Delicious!
I better brave the storm to get ingredients!
What Jamie said ;-).
Simple, yet so delicious!
This is a dish I absolutely love! I”ve made Veal Scallopini with mushrooms based on my mom’s old recipe and love it. I’ll try yours next. It really is flavors everyone loves. Where is the picture of yours?