Chicken Scallopini
Servings: 4 servings
Calories: 451cal
Ingredients
- 1.5 pounds boneless skinless chicken breasts
- 3 Tablespoons all purpose flour
- ½ teaspoon black pepper
- 1 teaspoon garlic salt
- ½ teaspoon onion powder
- 2 Tablespoons olive oil
- 2 Tablespoons butter
- 2 teaspoons minced garlic
- ½ cup chopped onion
- ⅓ cup dry white wine
- 3 Tablespoons capers
- 2 teaspoons Better than Bouillon chicken base
- 2 Tablespoons lemon juice
- 1 cup sliced mushrooms
- 2 teaspoons cornstarch
- ¼ cup water
- ½ cup heavy whipping cream
Instructions
- Trim excess fat from chicken. Cut each chicken breast in half horizontally, splitting each into two thinner cutlets.1.5 pounds boneless skinless chicken breasts
- In a large mixing bowl, whisk together flour, pepper, garlic salt, and onion powder.3 Tablespoons all purpose flour, 1/2 teaspoon black pepper, 1 teaspoon garlic salt, 1/2 teaspoon onion powder
- Dredge each chicken cutlet in the flour mixture, coating both sides. You will not use all the flour mixture. Set aside.
- Heat olive oil in skillet over medium-high heat until shimmering. Add chicken cutlets and brown on both sides, about 10-12 minutes. Remove chicken but don’t clean out skillet.2 Tablespoons olive oil
- Add butter to the skillet along with garlic and onion, cook for a minute to soften onion. Pour in white wine and capers and bring to a gentle boil.2 Tablespoons butter, 2 teaspoons minced garlic, 1/2 cup chopped onion, 1/3 cup dry white wine, 3 Tablespoons capers
- Add chicken base, lemon juice, and mushrooms. Stir to combine.2 teaspoons Better than Bouillon chicken base, 2 Tablespoons lemon juice, 1 cup sliced mushrooms
- Reduce heat to low. In a small bowl or measuring cup, combine water and cornstarch to make a slurry. Pour into the skillet and stir to thicken.2 teaspoons cornstarch, 1/4 cup water
- Add the heavy whipping cream and stir to combine. Nestle the chicken back into the skillet to heat through.1/2 cup heavy whipping cream
Notes
- You will see a step that add a cornstarch slurry to thicken the sauce. This step is optional and doesn’t affect the flavor at all. If you prefer, you can leave it out and simply simmer longer to thicken.
- Additional chicken broth can be used in place of the wine.
- Cream can separate if cooked on too high of heat. So be sure to keep the heat low during the last step.
- If you would like the sauce to have a bit more color, you can always add a little paprika. We suggest about 1/2 teaspoon.
Nutrition
Serving: 1serving (1 cutlet) | Calories: 451cal | Carbohydrates: 7g | Protein: 39g | Fat: 28g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 0.3g | Cholesterol: 158mg | Sodium: 950mg | Potassium: 784mg | Fiber: 1g | Sugar: 2g | Vitamin A: 674IU | Vitamin C: 7mg | Calcium: 44mg | Iron: 1mg
