Make this Italian classic Chicken Scallopini Recipe that is pan-fried in olive oil and served with a tasty buttery Mushroom sauce with Parmigiana Reggiano. I promise this will quickly go into your regular rotation once you try it.
Ingredients for this recipe:
• 4 10-to-12-ounce boneless skinless chicken breasts
• 1/3 cup all-purpose flour
• ¼ cup olive oil
• 8 ounces sliced button mushrooms
• 8 ounces sliced baby bella mushrooms
• ½ peeled and small-diced shallot
• 2 finely minced garlic cloves
• 13 tablespoons ice cold unsalted butter, cut into ½” thick slices
• ¾ cup dry white wine
• Juice of ½ lemon, about 1 1/2 tablespoons
• ½ cup finely grated parmigiana Reggiano cheese + more for garnish
• finely minced parsley and lemon zest for garnish (optional)
• coarse salt and freshly cracked pepper to taste
Serves 4
Prep time: 15 minutes
Cook time: 15 minutes
Procedures:
1. Slice the chicken breasts in half widthwise. This is known as butterflying.
2. Place the sliced chicken breast one at a time into plastic zip bag and gently pound it with a mallet or the bottom of a medium-sized pot.
3. Season the chicken breasts on both sides with salt and pepper and briefly set them to the side on a sheet tray lined with parchment paper.
4. Next, in a shallow wide bowl or a cake or pie pan add in the flour and season it lightly with salt and pepper and mix until combined using a whisk or fork.
5. One at a time, gently dredge the pounded seasoned chicken breasts in some seasoned all-purpose flour. Set them to the side on a sheet tray lined with parchment paper until they are all finished.
6. Add some olive oil to a large 12” frying pan over medium heat.
7. After about 90 seconds of the oil heating up, add in the chicken and cook for 3 to 4 minutes or until browned and cooked through.
8. Set the cooked chicken breasts to the side and add in the sliced mushrooms to the pan, turn the heat up to high, and sauté until well browned, which takes about 4 to 6 minutes.
9. Scrape the mushrooms to one side of the pan and in the other side of the pan add in the shallots, garlic, and 1 tablespoon of butter and quickly stir and sauté for 1 minute. Then mix everything together.
10. Deglaze with white wine and cook over high heat until au sec, or almost gone.
11. Remove the pan from the heat, add in the juice of ½ lemon and vigorously mix in the remaining 12 tablespoons of ice-cold butter until emulsified.
12. Next, stir in the cheese until combined and creamy. See chef note below if the sauce breaks.
13. Season the sauce with salt and pepper and then place the chicken back in to heat it back up.
14. Garnish with parsley, more cheese, and the zest of the remaining ½ lemon. Try serving with my Italian Potatoes.
45 Comments
This guy is GOOD.
Love your chopping up a mushroom trick! My fingers will thank you ❤
Your video popped up and I subscribed coz I like your chicken recipe
Love it, any substitute available though for the dry white wine?
I don’t about y’all, but I haven’t seen clean potatoes like that in the store for years, unless I buy the individual baking potatoes that I can scrutinize one by one. All the bags I get come with sliced, deformed, and half rotted taters. I swear the last bag I bought I took back to the store and got a refund. Nothing worse than a bag of half rotted taters.
It's scaloppine
Fabulous job and it looks great! One of my favorite Italian dishes! My family from grandma on down always used the two-step or egg bath dip. Your thoughts?
It’s me and my husband favorite. Chicken is not my husband favorite but he will this.
New subscriber here! This dish looks absolutely awesome! I love Chicken Scallopini – my husband was Italian so I cooked, and still do, a lot of Italian dishes. Thank you for this recipe! I'm excited that I found your channel!!!
what a great chef!
a nice and simple dish to make, fresh ingredients perfect outcome
We made this last night and I'll tell you that was a lot of butter. I assume it did break but I had no heavy cream. Everything went fine up until I started stirring in the butter. It all melted but it never combined with anything. I sauteed the mushrooms and such, added the wine, and let it boil down until there was a little left. Adding the butter in, it just kept melting and filled up the pan with melted butter. It never once looked anything like the sauce you have in the video. I ended up just pouring most of the butter out. It was just a pan full of melted butter with mushrooms floating in it. I guess I will get some cream before I try again. Either way it still tasted good but maybe not as good as it could have.
Too much butter. It's not an Italian recipe.
Lol watching this video while starving for lunch lol my lunch will be no where near this good 😅
Sounds delicious!
I wish someone other than me in my family enjoyed mushrooms.
I can’t wait to make it for my grandchildren ❤
Ok, this was fabulous, I have to mention , however, that the mushroom technique is slightly advanced for me. I will catch the kitchen on fire, so I edited just a bit!! Tasted great!
Love the channel but the Italian potatoes were not good. Very bland.
Isn't portabello mushrooms cancerous?
non-stick can't take high heat. Why come people not follow this?????
Adding excessive amounts of butter to anything makes it taste better.
Taking a lean protein and soaking it in butter and sugar ruined it for me.
What great videos he makes. Awesome recipes and he’s such a pleasure to watch and listen to.
I’m not a trained chef, but having been born and raised in the city in New Orleans, I know something about good food and cooking. You did a fantastic job on the cook, and the video quality and edit is outstanding.
Looks amazing 👏🏾
I just made this for the family. It was so good. Everyone loved it and the flavors are so very delicious. Thanks again.
Nice job chef
Wow! So glad to have found you…where have I been? Thank you for this post…cannot wait to try! OMGosh…Am I drooling watching this video? lol I am!
How can you make food videos when fascist Republican traitors are threatening democracy? Shame on you.
I followed your recipe. I did mash potatoes cos I do like 'em. Anyway the chicken scallopini was DELICIOUS and very light. This will be a regular dish. Thank you
Save the first 2 steps by using chicken cutlets.
Looks delish will try
♥ You make it look so easy and fun! Thank you ♥
Can you substitute anything for the wine?
Thanks for the recipe but you seriously need to socialize your children to eat properly at a table.
Ugh I’d have to go grocery shopping to make this. And then give myself like 2 hrs. And then dishes. Just to sit down and have a meal with your kid without their phone.
Excellent video! Thx for sharing! Will be one of my next meals I make with my son! I might switch out the parmesan with grana padano! A favorite of mine.
No “scallopini”! S C A L O P P I N E. Why you change the names of the Italian dishes all the time?
You don't trim the mushroom stem ends, I see. I do, must be some weird compulsion.
I’m moving next door! 😂
This sounds and looks so good. I'd like to try making it for my family, but my husband has been diagnosed as gluten intolerant. What can be used instead of the wheat flour?
well done Billy,Good clear commentary and good tips without waffle or gimics !
Thanks for this video. It’s absolutely delicious and so easy to make. ❤
That was delicious! Love your method. My husband raved (and I’m a good cook so that’s telling you something). I look forward to watching more of your videos
Greetings from Jacksonville Florida USA. Love you, Billy. Thanks so much for doing these. You have made my cooking better.
Your measurements are HORRIFIC to say the least: 3 T oil? Try 1/4 C. 3/4 C wine? Try a pint!