Chicken Scallopine with Mushroom Sauce
Yield
4 servingsPrep
30 minCook
35 minReady
1 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Mushroom sauce | |||
| ¾ | cup |
chicken broth
|
|
| 1 | tablespoon |
all-purpose flour
|
|
| 1 | tablespoon |
butter
|
|
| 1 | teaspoon |
scallions, spring or green onions
sliced |
|
| 2 | cups |
mushrooms
sliced |
|
| ½ | cup |
heavy whipping cream
|
|
| 1 | pound |
chicken breast halves, boneless, skinless
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Mushroom sauce | |||
| 177 | ml |
chicken broth
|
|
| 15 | ml |
all-purpose flour
|
|
| 15 | ml |
butter
|
|
| 5 | ml |
scallions, spring or green onions
sliced |
|
| 473 | ml |
mushrooms
sliced |
|
| 118 | ml |
heavy whipping cream
|
|
| 453.6 | g |
chicken breast halves, boneless, skinless
|
|
Directions
Pound meat between sheets of waxed paper until thin.
Combine flour, salt and pepper in pie plate.
Beat egg with water in shallow dish.
Dredge meat in flour; dip in egg mixture; roll well in breadcrumbs.
LET SIT ON WAX PAPER FOR 10 MINUTES!!! Heat oil and butter in large skillet over medium-high heat.
Add meat in batches and sauté until browned, turning once, about 3 to 5 minutes, adding more oil and butter if necessary.
Keep warm and spoon mushroom sauce (see recipe).
For the sauce, combine broth and flour in small bowl and stir until flour is dissolved.
Melt butter in skillet over medium high heat.
Add onion and sauté until tender, about 1 minute.
Reduce heat to medium; add mushrooms; sauté 2 to 3 minutes.
Stir in broth. Increase heat to medium high and cook until slightly thick, stirring occasionally, about 10 minutes.
Blend in cream, salt and pepper.
Season to taste with nutmeg and cayenne pepper.
