Chicken Scallopini with Mushroom Lemon Cream Sauce Recipe
Chicken Scallopini is a classic Italian-American dish featuring tender, thinly pounded chicken breasts lightly dredged in flour, pan-seared until golden, and served with a rich, creamy mushroom sauce infused with garlic, lemon, and Parmigiano Reggiano. This elegant yet simple skillet meal is perfect for a quick weeknight dinner or a special occasion.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
Ingredients
Chicken
- 4 boneless, skinless chicken breasts (butterflied and pounded to 1/2-inch thickness)
- Salt and freshly ground black pepper (to taste)
- 1/2 cup all-purpose flour
- 3 tablespoons olive oil
Sauce
- 3 cloves garlic (minced)
- 16 ounces mushrooms (sliced)
- 3/4 cup chicken broth
- 2 tablespoons lemon juice
- 2/3 cup unsalted butter
- 1/2 cup Parmigiano Reggiano cheese (finely grated)
Garnish
- Fresh parsley (chopped, for garnish)
Instructions
- Season the Chicken: Season both sides of the chicken breasts generously with salt and freshly ground black pepper to enhance the flavor.
- Dredge the Chicken: Lightly coat each chicken piece in the all-purpose flour, shaking off any excess to ensure an even layer without clumps.
- Cook the Chicken: Heat the olive oil in a large skillet over medium heat. Add the floured chicken and cook for 3 to 4 minutes on each side until the chicken is golden brown and cooked through. Remove and set aside.
- Sauté the Mushrooms: In the same skillet, add the minced garlic and sliced mushrooms. Sauté for about 3 to 4 minutes until the mushrooms are tender and softened, absorbing the flavors.
- Make the Sauce: Pour in the chicken broth and lemon juice, scraping the pan to deglaze and lift any browned bits from the bottom. Let the sauce simmer for 2 minutes. Whisk in the unsalted butter until it melts smoothly and then gradually stir in the Parmigiano Reggiano cheese until creamy and well combined.
- Finish the Dish: Return the cooked chicken breasts to the skillet, spoon the rich mushroom sauce over them, and let everything heat together for another minute. Garnish with freshly chopped parsley and serve immediately for best flavor and presentation.
Notes
- Butterflying and pounding the chicken breasts ensures even cooking and tender texture.
- Use fresh mushrooms for best flavor; cremini or white button mushrooms work well.
- For a lighter dish, you can substitute butter with olive oil, but the butter adds richness.
- Serve with pasta, rice, or crusty bread to soak up the delicious sauce.
- To make it gluten-free, use gluten-free flour for dredging.
