A treat-yourself dinner, ready in 30 minutes? Chicken Scallopini delivers.
Want a fresh, delicious dinner on a busy Wednesday night? Despite work demands, evening soccer practices, and all of the other to-dos that seem to crowd those weeknights, it’s possible with chicken scallopini. Maybe you’ve heard of its uptown cousin, veal scallopini; well, this is a version made with easy-to-use chicken cutlets. It’s full of flavor and best of all, it’s a one-dish dinner that’s ready in 30 minutes.
The term scallopini is Italian; it comes from the word scaloppa, meaning “thin slice of meat”. Usually referring to a thin cutlet of veal, pork, or, in this case, chicken, the meat is dredged in some sort of coating and pan-fried, leaving it juicy and full of flavor. Scallopini is often served with a sauce: piccata, marsala, or mushroom are common accompanying sauces.
Juicy chicken cutlets and a velvety white wine sauce with lemon and mushrooms will make chicken scallopini a fast favorite. It feels like restaurant dining but is simple to make, uses fresh ingredients, and goes with any number of side dishes if you desire. It takes just a few minutes and that thin cut of chicken cooks quickly and easily on your stovetop. Get to know chicken scallopini for weeknight dinners or dining room occasions!
Which white wine to choose?
In the ingredients list, it calls for a dry white wine. So which is best? Part of it is personal preference, but in general, use wines like Sauvignon Blanc (on the drier end), Pinot Gris (in the middle) or Chardonnay (less dry). Since you only need six ounces in this recipe, it’s not going to make or break the overall flavor, as long as you stay away from super-sweet wines. Need a non-alcoholic alternative? Try Giesen 0% Sauvignon Blanc or Leitz Chardonnay.
How do I store leftovers?
Store cooled leftovers in an airtight container in the refrigerator. They will keep for up to 3 days this way. Reheat gently on the stovetop in a greased skillet or heat individual portions in the microwave (go easy so you don’t overcook the already-cooked chicken). Freezing is not recommended.
Serving suggestions
Chicken scallopini tastes delicious with a simple side like steamed veggies (spinach or broccoli are my favorites). You can also do a richer side dish like Microwave Mashed Potatoes on a busy weeknight or Boursin Mashed Potatoes when you have a little more time. Of course, pasta always works with chicken scallopini! Hot, buttered linguini or angel hair is easy; for something more, try Orzo Pasta, with or without the tomatoes. Chicken scallopini is a versatile, delicious dish that goes with any number of sides; try a few different ones and see which one you like the best!
Chicken Scallopini
Ingredients
- 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
- 3 cloves garlic minced
- 16 ounces mushrooms sliced
- 3/4 cup dry white wine
- 2 tablespoons lemon juice
- 2/3 cup unsalted butter
- 1/2 cup Parmigiano Reggiano cheese finely grated
- Fresh parsley chopped (for garnish)
Instructions
- Season both sides of the chicken with salt and pepper.
- Lightly coat each chicken piece in the all-purpose flour, shaking off any excess.
- Heat the olive oil in a large skillet over medium heat. Add the chicken and cook for 3-4 minutes per side until golden and cooked through.
- Remove the chicken and set aside. In the same skillet, add the garlic and sliced mushrooms; sauté for about 3-4 minutes until the mushrooms are tender.
- Pour in the white wine and lemon juice, scraping the pan to release browned bits, and let the mixture simmer for 2 minutes. Whisk in the butter until it melts and forms a smooth sauce. Gradually mix in the cheese until combined and creamy.
- Return the chicken to the skillet, spoon the sauce over it, and heat for another minute. Garnish with chopped fresh parsley and serve immediately.
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