Because scallopini cooks so quickly, they are a great one pan dinner. Jacques likes to dredge chicken breasts in Wondra flour, which is a precooked flour that doesn’t really stick and makes a nice crust. After cooking the chicken, transfer to a plate and use the same pan to sauté the shallots and mushrooms and make a white wine cream sauce.

Chicken Scallopini with Mushroom-Cream Sauce

Category

Category name

Serves

2 to 4

Ingredients

  • 2 boneless, skinless chicken breasts, about 7 ounces each
  • Fine sea salt
  • Freshly ground black pepper
  • 1 tablespoon unsalted butter
  • 2 tablespoons peanut oil
  • Fine sea salt
  • Freshly ground black pepper
  • Wondra flour
  • ¼ cup finely chopped shallot
  • 3 cremini or button mushrooms, cut into a julienne
  • ¼ cup dry white wine
  • Dash Tabasco sauce
  • ⅓ cup heavy cream
  • ½ teaspoon potato starch dissolved in 1 tablespoon water
  • 1 tablespoon chopped flat leaf parsley

Method

  1. Lay the chicken breast top-side (rounded side) up on the cutting board. Working with one at a time, position the knife against the grain, halfway down on the thickest portion of the breast. Slice through the breast, down the full length, into one cutlet with an even thickness. Open like a book and then cut in half. Sprinkle on both sides with salt and pepper, followed by the Wondra.
  2. Melt the butter in a large frying pan with the oil over medium-high heat. Lay the chicken pieces in the pan and sauté until golden brown, 2 to 3 minutes. Turn the chicken and cook on the other side for another 2 t 3 minutes. Transfer to a large rimmed plate or a small platter.
  3. To the same skillet, add the shallots and mushrooms and cook until tender, about 2 minutes. Pour in the white wine and cook for 1 minute to lessen the acidity. Season with salt and the Tabasco, then add the cream. Stir in the potato starch-water to thicken. Pour the cream sauce over the chicken breasts, sprinkle with the parsley and serve.