Chicken Scallopini
Ingredients
- 16 ounces boneless, skinless chicken breasts
- 1-1/4 tsp kosher salt, divided
- 1 tsp black pepper, divided
- 1/2 cup all-purpose flour, divided
- 3 tbsp olive oil
- 4 tbsp unsalted butter
- 8 ounces sliced fresh cremini mushrooms
- 1/2 cup sliced shallots
- 1/2 cup dry white wine
- 1/2 cup heavy whipping cream
- 2 tbsp chopped fresh flat-leaf parsley
- 1/2 tsp grated lemon zest, plus more for garnish
Instructions
- Make chicken cutlets, and flatten: Place chicken breasts on a work surface, and cut each horizontally in half to make 2 thin cutlets. Place cutlets between 2 pieces of plastic wrap, and flatten to 1/2-inch thickness using the flat side of a meat mallet (or use a rolling pin or the bottom of a skillet).
- Season and dredge chicken cutlets: Season cutlets evenly with 3/4 teaspoon of the salt and 1/2 teaspoon of the pepper. Place 1/2 cup of the flour in a shallow dish; dredge cutlets in flour to coat both sides.
- Cook chicken cutlets: Heat oil in a large cast-iron skillet over medium-high. When oil is shimmering, add chicken cutlets, and cook until golden brown, about 4 minutes. Turn chicken over, and cook until chicken is cooked through, about 2 more minutes. (Cook in 2 batches, if necessary, to avoid crowding in skillet.) Place cutlets on a plate lined with paper towels; cover to keep warm.
- Cook mushroom and shallots for sauce: Add butter to skillet. Heat over medium; add mushrooms, shallots, and remaining 1/2 teaspoon each of salt and pepper. Cook, stirring often, until mushrooms are browned, 5 to 6 minutes.
- Finish sauce: Add remaining 1 teaspoon flour; cook, stirring often, 1 minute. Add wine, and cook, stirring often, until wine is reduced to about half, about 2 minutes. Stir in whipping cream, parsley, and lemon zest, and remove from heat.
- Add sauce to chicken, and serve: Return chicken to skillet and spoon sauce over to coat. Sprinkle with lemon zest before serving.
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