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–+ servings
Chicken Scallopini

Savory Chicken Scallopini: A Quick, Creamy Delight

This Chicken Scallopini recipe features crispy chicken cutlets in a luscious creamy mushroom sauce that captures the essence of Italian cuisine.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 2 pieces Boneless, Skinless Chicken Breasts Feel free to substitute with chicken thighs for extra juiciness.
  • 1.25 teaspoons Kosher Salt Essential for seasoning.
  • 1 teaspoon Black Pepper Adjust according to your preference.
  • 0.5 cups All-Purpose Flour Gluten-free flour works well, too.
For the Sauce
  • 4 tablespoons Unsalted Butter Can use dairy-free butter as an alternative.
  • 8 ounces Sliced Cremini Mushrooms Consider wild mushrooms for a change in flavor.
  • 2 pieces Shallots About ½ cup sliced; can substitute with onion or green onions.
  • 0.5 cups Heavy Whipping Cream Opt for coconut cream for a dairy-free version.
  • 2 tablespoons Fresh Flat-Leaf Parsley Chopped for freshness; fresh basil can be a lovely substitute.
  • 0.5 teaspoon Grated Lemon Zest Provides brightness; lime zest can provide a twist.

Equipment

  • large skillet
  • meat mallet or rolling pin
  • Plastic Wrap

Method
 

Step‑by‑Step Instructions for Chicken Scallopini
  1. Slice the boneless, skinless chicken breasts horizontally to create two thin cutlets from each breast. Pound them to about ½-inch thickness.
  2. Season the chicken cutlets with ¾ teaspoon of kosher salt and ½ teaspoon of black pepper on both sides. Dredge in all-purpose flour.
  3. Heat a large skillet over medium-high heat and add 3 tablespoons of olive oil. Cook chicken cutlets for about 4 minutes per side until golden brown and cooked through.
  4. In the same skillet, lower the heat slightly and add unsalted butter. Sauté sliced mushrooms and chopped shallots for 5-6 minutes until browned.
  5. Sprinkle 1 teaspoon of flour into the skillet and cook for 1 minute. Gradually pour in ½ cup heavy whipping cream while stirring until thickened.
  6. Return the cooked chicken cutlets to the skillet to coat with sauce and warm through. Garnish with additional lemon zest before serving.

Nutrition

Serving: 1servingCalories: 400kcalCarbohydrates: 20gProtein: 30gFat: 22gSaturated Fat: 10gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 8gCholesterol: 100mgSodium: 600mgPotassium: 800mgFiber: 2gSugar: 3gVitamin A: 500IUVitamin C: 2mgCalcium: 30mgIron: 1mg

Notes

Store leftovers in an airtight container in the fridge for up to 3 days or freeze for up to 3 months.

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