Chicken Scallopini With Mushroom Sauce Recipes

CHICKEN SCALLOPINI

Steps:

• In a small bowl, stir together the garlic and butter until well combined. Set aside. Place a chicken breast half on a work surface with the thick side facing to the right (if you're right-handed), and place your left hand down on the chicken breast. Using a very sharp knife, carefully cut the chicken breast from the thick side to about 1/2 inch from the edge of the thin side, in a horizontal cut. Open the cut chicken breast and spread it out like an open book. Using a meat mallet, gently pound the butterflied chicken breast out until it's an even thickness.
• Place the flour into a shallow dish, and dredge each chicken breast on both sides with flour. Melt the garlic butter in a large skillet over medium heat until it stops foaming, and cook each chicken breast until golden brown on both sides, 6 to 8 minutes per side. Sprinkle each breast with salt and pepper. Remove the chicken breasts to a platter, and keep warm.
• Cook and stir the mushrooms in the same skillet as the chicken until the mushrooms have absorbed the remaining butter in the skillet and have begun to turn brown at the edges. Stir in capers, lemon juice, white wine, and chicken demi-glace, and stir to combine. Reduce to a simmer. Adjust salt and pepper again, and stir the parsley into the sauce.
• Remove the chicken breasts to plates, and serve the sauce over the chicken. Garnish each serving with a lemon slice.

CHICKEN SCALLOPINE WITH SAFFRON CREAM SAUCE

Steps:

• Warm the olive oil in a large skillet over high heat. Season the chicken
• cutlets with salt and pepper. Cook the chicken until golden and cooked
• through, about 2 to 3 minutes per side. Transfer the chicken to serving
• plate and tent with foil to keep warm. Turn the heat to medium, add the
• shallot and the garlic and cook until tender, about 2 minutes.
• Deglaze the pan with the white wine. Using a wooden spoon, scrape all the brown bits from the bottom of the pan. Cook until the wine is almost evaporated.
• Add the chicken broth and saffron threads, bring to a simmer and reduce for 10 minutes. Add the cream, salt, and pepper. Stir to combine and simmer for 1 minute to blend the flavors. Pour the sauce over the chicken.
• Sprinkle with parsley and serve immediately.

CHICKEN SCALOPPINE WITH RED WINE MUSHROOM SAUCE

Steps:

• 1 In a medium skillet over medium-high heat, add olive oil and heat.
• 2 Meanwhile, in a shallow baking dish, add flour, season with salt and pepper, whisk to combine. Dredge the chicken in the flour mixture, shaking off any excess. Add the dredged chicken to the skillet, sautu00e9 for 4 minutes per side or until golden brown.
• 3 Transfer the chicken to a platter.
• 4 In the same skillet, add the mushrooms, sautu00e9 until they are browned and the juices have evaporated, about 5 minutes. Add the garlic and sautu00e9 30 seconds. Stir in the red wine and sherry, bring to a boil and let reduce by one-third, remove from heat and whisk in the cold butter. Add the chicken and thyme sprigs to the reduced wine and butter mixture, adjust seasoning.
• 5 Transfer to a platter and serve.

MACARONI GRILL'S SCALOPPINE DI POLLO (CHICKEN CUTLETS)

Steps:

• Gather the ingredients.
• To a medium saucepan set over medium heat, add lemon juice and white wine. Bring to a boil and reduce by one-third.
• Add cream and simmer until mixture thickens (3 to 4 minutes). Slowly add butter until completely incorporated.
• Season with salt and pepper. Remove from heat and keep warm.
• Gather the ingredients.
• Cook pasta in a large pot of salted water until al dente . Remove from heat and drain. Keep warm.
• Dredge chicken in flour and set aside. Heat oil and butter in a large skillet. Add chicken and sauté, turning once, until brown and cooked through. Remove chicken from pan and reserve.
• Add pancetta, mushrooms, artichoke hearts, and capers. Heat until mushrooms soften and are cooked. Return chicken to pan.
• Add half the butter sauce to chicken mixture and toss. Taste and adjust seasonings, adding more sauce if needed.
• Place cooked pasta on each plate and add chicken mixture over pasta. Garnish with parsley.
• Alternatively, mix pasta and chicken mixture together. Toss with butter sauce and serve. Source: Romano's Macaroni Grill

CHICKEN SCALLOPINI WITH MUSHROOM CREAM SAUCE

Steps:

• Slice each chicken breast in half lengthwise to get 4 thin cutlets.
• Place each cutlet between two sheets of parchment paper or plastic wrap and lightly pound to an even thickness. Season both sides with salt and pepper.
• Spread the flour on a plate and dredge the chicken pieces in it, lightly coating both sides. Shake off any excess flour.
• In a large skillet over medium heat, heat 3 tablespoons olive oil. Add the chicken pieces (work in batches if necessary) and cook 4-5 minutes on the first side, or until golden brown. Flip and cook another 4-5 minutes, or until cooked through. Transfer the chicken to a plate and cover with aluminum foil to keep warm.
• Return the empty skillet to the stove, add 1 tablespoon butter and heat it over medium heat. Add sliced garlic and cook for 20 secs. Add sliced mushrooms and saute, stirring frequently, for about 2 to 3 minutes.
• Pour in dry white wine and lemon juice. Cook for 1 minute, stirring constantly, until the sauce reduces slightly. Add thyme leaves, drained capers and stir. Pour in the heavy cream and cook for another minute.
• Meanwhile in a small bowl, mix 1 tablespoon of melted butter and 1/2 tablespoon flour. Add this butter mixture to the mushroom mixture and whisk quickly. Bring to a simmer, stirring constantly. Add salt and pepper to taste. When the mixture thickens turn off heat.
• Return the cooked chicken cutlets to the skillet, cover with the sauce, and serve over pasta or rice.

CHICKEN SCALOPPINE WITH MUSHROOMS

Steps:

• Fillet the chicken breasts and pound with a mallet to 1/8".
• Heat 2 tablespoons each of butter and olive oil in a skillet. Add the mushrooms and saute until tender. Remove from pan with a slotted spoon.
• Heat the remaining butter and oil over medium-high heat. Saute the chicken, turning once until browned, about 4-5 minutes. Remove chicken and reserve.
• Add the shallots or scallions to the pan, scraping any browned bits with a wooden spoon. Saute until tender.
• Add wine and stock and bring to a boil. Reduce by half.
• Add cream, salt and pepper. Add chicken and mushrooms back into the pan and reheat.

CHICKEN SCALLOPINE

Steps:

• Cook pasta according to package directions.Flatten chicken breasts to uniform thickness. Salt and pepper both sides, then dredge in flour. Heat butter and olive oil in a large skillet over medium heat. Fry chicken breasts until golden brown. Remove to a plate and set aside.Throw mushrooms into the pan and stir. Immediately pour in wine and chicken broth (optional), and then squeeze juice of 1/2 to 1 lemon. Stir to deglaze the pan, and then cook vigorously for 1 minute, until sauce reduces.Pour in cream and stir, then add capers and parsley and stir. Turn off heat. Stir and add salt and pepper to taste. Don't under salt!Place pasta and chicken on a platter and top with every last drop of sauce. Generously sprinkle Parmesan Cheese over the top.

CHICKEN SCALLOPINI WITH MUSHROOM SAUCE

Steps:

• Chicken Scallopini:.
• Pound chicken breasts to 1/8" thick.
• Heat butter & olive oil in pan.
• Brown chicken breast in hot pan, about 4 - 5 minutes or till cooked through.
• Keep warm while preparing sauce.
• Mushroom Sauce:.
• Add butter & olive oil to pan chicken was cooked in, & saute mushrooms.
• Add wine & chicken broth, cook till reduced to half original amount.
• Make sure you scrape the bottom of the pan to get all the little browned bits in the sauce.
• Stir in cream, season with salt & pepper, heat through.
• Serve over chicken.

CHICKEN SCALLOPINI

Steps:

• Preheat the oven to 325°F. Place the chicken breasts on a cutting board and with the edge of a knife parallel to the board, begin slicing down the length of the breasts. This will create two thinner breasts. Gently pound the breasts evenly to about a ½-inch thickness. Season the chicken on both sides with salt and pepper.
• Heat 1 tablespoon of butter and 1 tablespoon of olive oil in a skillet over medium-high heat. Add 1 clove of minced garlic and stir the garlic through the oils.
• Place the flour in a shallow bowl and lightly press each side of the chicken into the flour. Brown half of the chicken until golden, about 3 minutes. Repeat the butter, oil, garlic, and chicken step with the remaining chicken.
• Place the browned chicken in an oven proof casserole dish. Warm the last 2 tablespoons of butter in the empty skillet and cook the mushrooms until tender. Add the lemon juice, chicken broth, and white wine and bring to a simmer.
• Pour the mushrooms and all liquid over the chicken in the casserole dish. Bake for 15-20 minutes, until cooked through. Sprinkle with parsley before serving.

CHICKEN SCALOPPINI WITH LEMON-CAPER SAUCE

Steps:

• Put the flour in a large shallow dish and season with the salt and pepper. Pat the chicken scaloppini dry with paper towels, then put them in the flour, coating the chicken on both sides. Set aside.
• Heat the olive oil in a 14-inch cast-iron skillet over medium-high heat. Add the floured chicken and cook, in batches if needed, until deeply golden, about 3 minutes per side. Remove to a wire rack-lined sheet tray.
• Reduce the heat under the same cast-iron skillet and add the onion, garlic and rosemary. Stir occasionally and cook until the onions are translucent, 3 to 5 minutes. Add the butter and capers and scrape the skillet as the butter melts to deglaze. Add the chicken stock and lemon juice, stirring to combine. Add the chicken pieces back to warm through and allow the sauce to reduce, another 2 to 3 minutes, spooning the sauce over the chicken to coat.
• Garnish with the lemon supremes and serve.