Chicken Scallopini

Ingredients

• Chicken breast

  Broilers or fryers, meat only, raw

  3 breast fillet or 354g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Wheat flour

  White, all-purpose, enriched, unbleached

  ⅓ cup or 42g

• Extra Virgin Olive Oil

  Olive Oil - Tesco

  2 tbspn or 30g

• Butter

  Unsalted

  4 tbsp or 57g

• Baby Bella Mushrooms Packaged

  Cremini - Freshdirect

  8 oz or 227g

• Onions

  Raw

  ½ medium or 55g

• Garlic

  Raw

  2 clove or 6g

• White wine

  Alcoholic beverage, table

  2 fl oz or 59g

• Chicken broth

  Soup, canned, less/reduced sodium

  ¼ cup or 60g

• Lemon juice

  Raw

  1 lemon yields or 47g

• Heavy whipping cream

  Fluid

  ¼ cup, fluid or 60g

• Parsley

  Raw

  1 tbsp or 4g

Directions

1. DIRECTIONS 1. Place flour in a shallow bowl. Pat chicken dry and halve each breast horizontally to yield two thin pieces. Season each piece with salt and pepper, then then dip each in flour, shaking off any excess flour. 2. In a large skillet over medium-high heat, heat oil. Add chicken and cook until deeply golden, about 3 minutes per side. Remove from pan and set aside. 3. Reduce heat to medium. Add to skillet butter, onion, and mushroom and cook until golden, 8 minutes, stirring occasionally. Add in garlic and cook until fragrant, 1 minute more. 4. Stir in white wine, broth, and lemon juice, season with salt and pepper, then let simmer until slightly reduced and thickened, 3 minutes. Stir in cream. 5. Return chicken to skillet and spoon sauce over to coat. Garnish with parsley before serving.

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