Tonight's Dinner: Chicken Scallopini

[George K]

2 (8-oz.) boneless, skinless chicken breasts
1 1/4 teaspoon kosher salt, divided
1 teaspoon black pepper, divided
1/2 cup (about 2 1/8 oz.), plus 1 tsp. all-purpose flour, divided
3 tablespoons olive oil
4 tablespoons unsalted butter
8 ounces sliced fresh cremini mushrooms
1/2 cup sliced shallots (about 2 shallots)
1/2 cup dry white wine
1/2 cup heavy whipping cream
2 tablespoons chopped fresh flat-leaf parsley
1/2 teaspoon grated lemon zest, plus more for garnish (from 1 lemon)

Place chicken breasts on a work surface, and cut each horizontally in half to make 2 thin cutlets. Place cutlets between 2 pieces of plastic wrap, and flatten to 1/2-inch thickness using the flat side of a meat mallet (or use a rolling pin or the bottom of a skillet). Season cutlets evenly with 3/4 teaspoon of the salt and 1/2 teaspoon of the pepper. Place 1/2 cup of the flour in a shallow dish; dredge cutlets in flour to coat both sides.

Heat oil in a large cast-iron skillet over medium-high. When oil is shimmering, add chicken cutlets, and cook until golden brown, about 4 minutes. Turn chicken over, and cook until chicken is cooked through, about 2 more minutes. (Cook in 2 batches, if necessary, to avoid crowding in skillet.) Place cutlets on a plate lined with paper towels; cover to keep warm.

Melt butter in skillet over medium; add mushrooms, shallots, and remaining 1/2 teaspoon each of salt and pepper. Cook, stirring often, until mushrooms are browned, 5 to 6 minutes. Add remaining 1 teaspoon flour; cook, stirring often, 1 minute. Add wine, and cook, stirring often, until wine is reduced to about half, about 2 minutes. Stir in whipping cream, parsley, and lemon zest, and remove from heat. Serve sauce with chicken cutlets, sprinkled with lemon zest.

Came out OK, but a little salty.

[Larry]

Looks like it tried to cross the road but didn't make it......

[LuFins Dad]

We had Skyline but I subbed Spaghetti Squash for the pasta…

[George K]

@LuFins-Dad said in Tonight's Dinner: Chicken Scallopini:

We had Skyline but I subbed Spaghetti Squash for the pasta…

Skyline from where?

Frozen? A can?

Edumacate me.

[LuFins Dad]

@George-K said in Tonight's Dinner: Chicken Scallopini:

@LuFins-Dad said in Tonight's Dinner: Chicken Scallopini:

We had Skyline but I subbed Spaghetti Squash for the pasta…

Skyline from where?

Frozen? A can?

Edumacate me.

Technically not Skyline, Karla has a trick for doctoring Goldstar chili seasoning packets and having the end result taste like Skyline. She will buy an occasional can of Skyline, but that is so expensive!

[George K]

@LuFins-Dad said in Tonight's Dinner: Chicken Scallopini:

Karla has a trick for doctoring Goldstar chili seasoning packets and having the end result taste like Skyline. She will buy an occasional can of Skyline, but that is so expensive!

Hmmm...more details, please!

[LuFins Dad]

@George-K said in Tonight's Dinner: Chicken Scallopini:

@LuFins-Dad said in Tonight's Dinner: Chicken Scallopini:

Karla has a trick for doctoring Goldstar chili seasoning packets and having the end result taste like Skyline. She will buy an occasional can of Skyline, but that is so expensive!

Hmmm...more details, please!

I don’t know what she does to it, but it tastes a lot better than the canned stuff. Karla said even without doing anything to it she thinks it tastes more like Skyline than the canned stuff… Though she refuses to try Goldstar from the restaurants…

[bachophile]

Try with Marsala wine. You’ll thank me later.

[brenda]

@bachophile said in Tonight's Dinner: Chicken Scallopini:

Try with Marsala wine. You’ll thank me later.

Bach! I was thinking the same thing, and about to post it. Oh my, we love chicken Marsala. I need to make it again soon.

[Mik]

Sounds delicious. But 1.5 t of salt is a LOT for 2 chix.