Chicken Scalopine
Yield
6 servingsPrep
10 minCook
20 minReady
30 minTrans-fat Free, Low Carb, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | tablespoons |
butter
divided |
|
| 4 | cups |
mushrooms
fresh, sliced |
|
| 6 | each |
chicken breasts
boned, flat |
|
| ⅓ | cup |
scallions, spring or green onions
thin sliced |
|
| ⅓ | cup |
water
|
|
| ¼ | cup |
white wine
|
*
|
| ½ | teaspoon |
chicken broth
mix |
|
| ⅓ | cup |
heavy whipping cream
|
|
| 1 | x |
salt and black pepper
to taste |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6E+1 | ml |
butter
divided |
|
| 946 | ml |
mushrooms
fresh, sliced |
|
| 6 | each |
chicken breasts
boned, flat |
|
| 79 | ml |
scallions, spring or green onions
thin sliced |
|
| 79 | ml |
water
|
|
| 59 | ml |
white wine
|
*
|
| 2.5 | ml |
chicken broth
mix |
|
| 79 | ml |
heavy whipping cream
|
|
| 1 | x |
salt and black pepper
to taste |
*
|
Directions
Melt 2 tablespoons of butter in large non stick frypan.
Sauté mushrooms until tender and any liquid has evaporated; remove from pan; set aside.
Melt remaining 2 tablespoons butter in same frypan.
Sauté chicken breasts on both sides until golden brown and cooked through; remove from pan; set aside.
Add onions to pan; sauté until tender.
Add water, wine and boulillon mix to pan.
Bring to boil.
Cook and stir until mixture is reduced by half.
Add cream to pan.
Cook and stir until slightly thickened.
Add salt and pepper to taste.
Return mushrooms and chicken to sauce in pan.
Reheat to serving temperature.
