Chicken Scaloppine With Mushrooms Recipes

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CHICKEN SCALLOPINI



Chicken Scallopini image

While many have heard of veal scallopini, you can make this Italian dish with most any meat or even vegetables. The trick is to use a demi-glace of the same style -- i.e., a venison demi if using deer. You can 'fake' a demi-glace by reducing an appropriate brown stock and adding a water and flour slurry to thicken. Makes an awesome romantic dinner for two.

Provided by Strangecacti

Categories     World Cuisine Recipes     European     Italian

Time 40m

Yield 2

Number Of Ingredients 12

1 clove garlic, pressed
¼ cup butter, softened
2 skinless, boneless chicken breast halves
½ cup all-purpose flour
salt and ground black pepper to taste
4 ounces sliced mushrooms
20 capers, or to taste
2 tablespoons lemon juice
¼ cup white wine
2 tablespoons chicken-flavored demi-glace, or to taste
1 teaspoon chopped fresh parsley, or to taste
2 lemon slices

Steps:

  • In a small bowl, stir together the garlic and butter until well combined. Set aside. Place a chicken breast half on a work surface with the thick side facing to the right (if you're right-handed), and place your left hand down on the chicken breast. Using a very sharp knife, carefully cut the chicken breast from the thick side to about 1/2 inch from the edge of the thin side, in a horizontal cut. Open the cut chicken breast and spread it out like an open book. Using a meat mallet, gently pound the butterflied chicken breast out until it's an even thickness.
  • Place the flour into a shallow dish, and dredge each chicken breast on both sides with flour. Melt the garlic butter in a large skillet over medium heat until it stops foaming, and cook each chicken breast until golden brown on both sides, 6 to 8 minutes per side. Sprinkle each breast with salt and pepper. Remove the chicken breasts to a platter, and keep warm.
  • Cook and stir the mushrooms in the same skillet as the chicken until the mushrooms have absorbed the remaining butter in the skillet and have begun to turn brown at the edges. Stir in capers, lemon juice, white wine, and chicken demi-glace, and stir to combine. Reduce to a simmer. Adjust salt and pepper again, and stir the parsley into the sauce.
  • Remove the chicken breasts to plates, and serve the sauce over the chicken. Garnish each serving with a lemon slice.

Nutrition Facts : Calories 541.7 calories, Carbohydrate 34.8 g, Cholesterol 128.2 mg, Fat 27.2 g, Fiber 2.5 g, Protein 34.8 g, SaturatedFat 15.5 g, Sodium 884.4 mg, Sugar 3.2 g

CHICKEN SCALOPPINE WITH MUSHROOMS



Chicken Scaloppine With Mushrooms image

Delicious and easy. This is a dish you can whip up for your family, or serve on an occassion when you want to impress your guests. When you see how simple and delicious this is, it will become part of your regular repetoire.

Provided by DeSouter

Categories     Chicken Breast

Time 30m

Yield 6 serving(s)

Number Of Ingredients 9

6 boneless skinless chicken breast halves
5 tablespoons sweet butter
5 tablespoons olive oil
1/2 lb mushroom, sliced
2 tablespoons scallions or 2 tablespoons shallots, chopped
1/4 cup dry white wine (not cooking wine)
1/3 cup chicken stock
1/2 cup light cream or 1/2 cup milk
salt and pepper, to taste

Steps:

  • Fillet the chicken breasts and pound with a mallet to 1/8".
  • Heat 2 tablespoons each of butter and olive oil in a skillet. Add the mushrooms and saute until tender. Remove from pan with a slotted spoon.
  • Heat the remaining butter and oil over medium-high heat. Saute the chicken, turning once until browned, about 4-5 minutes. Remove chicken and reserve.
  • Add the shallots or scallions to the pan, scraping any browned bits with a wooden spoon. Saute until tender.
  • Add wine and stock and bring to a boil. Reduce by half.
  • Add cream, salt and pepper. Add chicken and mushrooms back into the pan and reheat.

Nutrition Facts : Calories 375, Fat 26.5, SaturatedFat 10.5, Cholesterol 107.5, Sodium 108, Carbohydrate 2.9, Fiber 0.4, Sugar 1, Protein 29.4

CHICKEN SCALOPPINE



Chicken Scaloppine image

Provided by Sandra Lee

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 21

2 chicken breasts, halved lengthwise
1 teaspoon poultry seasoning
Kosher salt and freshly ground black pepper
1/2 cup all-purpose flour
2 tablespoons canola oil
2 tablespoons unsalted butter
1 (14.5-ounce) can chicken broth
2 tablespoons lemon juice
1 tablespoon chopped fresh parsley leaves
1 tablespoon chopped fresh basil leaves
Serving suggestion: Roasted Garlic and Mushroom Risotto, recipe follows
1 head garlic
2 1/2 teaspoons extra-virgin olive oil
2 (14.5-ounce) cans chicken broth
3 cans water
1 medium onion, chopped
1 (8-ounce) package sliced mushrooms
Salt and freshly ground black pepper
2 1/2 cups long-grain rice
2 tablespoons unsalted butter
1/2 cup grated Parmesan

Steps:

  • Pound the 4 pieces of chicken between sheets of plastic wrap to flatten them, about 1/4-inch thick. Sprinkle with poultry seasoning and season with salt and pepper, to taste. Coat the chicken with the flour, shaking off any excess.
  • In a large skillet over medium-high heat, add the oil and butter. Mix together and when the butter has melted add the chicken, working in batches, until they are golden brown, about 4 to 6 minutes per side. Remove the chicken, to a serving platter, cover and keep warm. Add the chicken broth to the pan and cook it over high heat until it reduces by half and thickens slightly, about 5 minutes. Stir in the lemon juice, parsley and basil. Taste, and adjust the seasoning with salt and pepper, if needed. Pour the sauce over the cooked chicken serve with the Roasted Garlic and Mushroom Risotto.
  • Preheat the oven to 350 degrees F.
  • Slice the top off the head of garlic. Put it on a large square of aluminum foil and drizzle 1 teaspoon of the extra-virgin olive oil over the exposed cloves. Wrap the foil around and over the garlic. Roast until it is soft, about 50 minutes to 1 hour. Remove from the oven and let cool.
  • Pour the 2 cans of broth into a saucepan, over low heat, and add 3 cans of water. Bring to a simmer.
  • In a large, heavy bottomed skillet, heat the remaining olive oil over medium-high heat. Add the onion and saute for 3 minutes. Add the mushrooms, season with salt and pepper, to taste, and cook until the mushrooms release their juices, about 5 minutes. Add the rice and cook for 1 minute to toast.
  • Add 2 ladles full of hot broth to the pan and gently stir the rice. Cook until most of the liquid has been absorbed. Adjust the heat so that the pan is just gently bubbling. Continue adding broth and stirring until all the broth is used and the rice is cooked but not mushy, about 20 to 25 minutes. Once the rice has absorbed all the liquid and is nice and creamy, stir in the butter, Parmesan and the garlic pulp. Cover and let rest for 2 minutes. Transfer to a serving dish and serve hot.
  • Reserve 3 cups for another use.

CHICKEN WITH MUSHROOMS



Chicken With Mushrooms image

This is one of the best ways that I have ever prepared chicken. This recipe has been requested many times after I have served it. Serve chicken over hot cooked rice or noodles.

Provided by KIMPAT

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes     Pasta

Time 45m

Yield 4

Number Of Ingredients 7

3 cups sliced mushrooms
4 skinless, boneless chicken breast halves
2 eggs, beaten
1 cup seasoned bread crumbs
2 tablespoons butter
6 ounces mozzarella cheese, sliced
¾ cup chicken broth

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Place half of the mushrooms in a 9x13 inch pan. Dip chicken into beaten eggs, then roll in bread crumbs.
  • In skillet, melt butter over medium heat. Brown both sides of chicken in skillet. Place chicken on top of mushrooms, arrange remaining mushrooms on chicken, and top with mozzarella cheese. Add chicken broth to pan.
  • Bake in preheated oven for 30 to 35 minutes, or until chicken is no longer pink and juices run clear.

Nutrition Facts : Calories 454.3 calories, Carbohydrate 23.8 g, Cholesterol 203.9 mg, Fat 19.8 g, Fiber 2 g, Protein 44.1 g, SaturatedFat 10 g, Sodium 1107.9 mg, Sugar 3.5 g

CHICKEN SCALOPPINI WITH PEPPERS AND MUSHROOMS RECIPE - (3.7/5)



Chicken Scaloppini with Peppers and Mushrooms Recipe - (3.7/5) image

Provided by cindygwest

Number Of Ingredients 13

3 (6- to 8-ounce) boneless, skinless chicken breasts, trimmed
Salt and pepper
6 tablespoons vegetable oil
8 ounces white mushrooms, trimmed and quartered
1 red bell pepper, stemmed, seeded, and cut into thin matchsticks
1 shallot, sliced thin
1/4 cup capers, rinsed
2 garlic cloves, minced
1 1/4 cups chicken broth
3/4 cup white wine
1/4 cup all-purpose flour
3 tablespoons unsalted butter, cut into 3 pieces
1 tablespoon chopped fresh parsley

Steps:

  • 1. Working with 1 breast at a time, starting on thick side, cut breasts in half horizontally. Using meat pounder, gently pound each cutlet into even 1/2-inch thickness between 2 pieces of plastic wrap. Pat cutlets dry with paper towels and season with salt and pepper; set aside. 2. Heat 2 tablespoons oil in 12-inch nonstick skillet over medium-high heat until just smoking. Add mushrooms, bell pepper, shallot, and 1/4 teaspoon salt and cook until liquid has evaporated and vegetables begin to brown, 8 to 10 minutes. Add capers and garlic and cook until fragrant, about 1 minute. Add broth and wine and bring to boil, scraping up any browned bits. Cook until slightly thickened and mixture is reduced to 2 cups (measured with vegetables), about 8 minutes. Set aside in measuring cup. Wipe out skillet with paper towels. 3. Spread flour in shallow dish. Working with 1 cutlet at a time, dredge cutlets in flour, shaking off excess, and transfer to plate. Heat 2 tablespoons oil in now-empty skillet over medium-high heat until just smoking. Add 3 cutlets and cook until golden and cooked through, about 2 minutes per side. Transfer to platter and tent loosely with aluminum foil. Repeat with remaining 3 cutlets and remaining 2 tablespoons oil. 4. Discard any oil remaining in skillet. Return sauce to now-empty skillet and bring to boil. Once boiling, remove skillet from heat and whisk in butter. Stir in any accumulated juices from platter. Season with salt and pepper to taste. Spoon sauce and vegetables over chicken. Sprinkle with parsley. Serve.

PORK SCALLOPINI WITH MUSHROOMS



Pork Scallopini with Mushrooms image

This is a great at-home date night recipe. I use reduced-sodium chicken broth because I add salt to season the meat and mushrooms. -Lana Dramstad, Havre, Montana

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 10

1 pork tenderloin (1 pound), cut into 8 slices
1 teaspoon salt, divided
1/2 teaspoon pepper, divided
4 tablespoons butter, divided
1/2 pound sliced fresh mushrooms
2 celery ribs, sliced
1 cup reduced-sodium chicken broth
1/3 cup heavy whipping cream
3 tablespoons minced fresh parsley, divided
Hot cooked egg noodles

Steps:

  • Pound pork slices with a meat mallet to 1/2-in. thickness; sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. In a large skillet, heat 1 tablespoon butter over medium-high heat. Add pork in batches; cook 2-3 minutes on each side or until pork is golden brown, using 1 tablespoon butter as needed. Remove; keep warm., In same pan, heat remaining butter over medium heat. Add mushrooms, celery, and remaining salt and pepper; cook and stir 6-8 minutes or until tender. Add broth, stirring to loosen browned bits from pan. Bring to a boil; cook 5-6 minutes or until liquid is reduced to 2/3 cup., Return pork to pan. Stir in cream and 2 tablespoons parsley; heat through. Serve with noodles; sprinkle with remaining parsley.

Nutrition Facts : Calories 323 calories, Fat 23g fat (13g saturated fat), Cholesterol 117mg cholesterol, Sodium 895mg sodium, Carbohydrate 4g carbohydrate (2g sugars, Fiber 1g fiber), Protein 26g protein.

CHICKEN SCALLOPINI WITH MUSHROOM SAUCE



Chicken Scallopini With Mushroom Sauce image

I don't remember where I found this recipe, it has been in my recipe box for about 25 years now. It is wonderful for a special occasion dinner, but can also be made up fairly quickly on a weeknight. You can buy sliced mushrooms to use in this to speed it up a bit. This is going to be the main course for my Valentine's Day Dinner this year. I use chicken broth from a 1 litre carton if I don't have any homemade frozen. While it definitely is not diet food you can lighten it up a bit by using half & half instead of heavy cream, but the sauce will be a bit thinner then. While this takes a bit more work than just cooking some chicken breasts it is well worth the effort. You can serve this with pasta or risotto, and some whole green beans with baby carrots.

Provided by Demelza

Categories     Chicken Breast

Time 20m

Yield 6 portions, 6 serving(s)

Number Of Ingredients 10

6 boneless skinless chicken breast halves
2 tablespoons butter
2 tablespoons olive oil
2 tablespoons butter
2 tablespoons olive oil
8 ounces fresh mushrooms, sliced
1/4 cup dry white wine
1/2 cup chicken broth
1/2 cup heavy cream
salt & pepper

Steps:

  • Chicken Scallopini:.
  • Pound chicken breasts to 1/8" thick.
  • Heat butter & olive oil in pan.
  • Brown chicken breast in hot pan, about 4 - 5 minutes or till cooked through.
  • Keep warm while preparing sauce.
  • Mushroom Sauce:.
  • Add butter & olive oil to pan chicken was cooked in, & saute mushrooms.
  • Add wine & chicken broth, cook till reduced to half original amount.
  • Make sure you scrape the bottom of the pan to get all the little browned bits in the sauce.
  • Stir in cream, season with salt & pepper, heat through.
  • Serve over chicken.

CHICKEN SCALOPPINI MARSALA WITH MUSHROOMS RECIPE - (4.4/5)



Chicken Scaloppini Marsala with Mushrooms Recipe - (4.4/5) image

Provided by rossboys

Number Of Ingredients 16

1 cup dry white wine
1 cup raisins
4 boneless, skinless chicken breast half(halves), each 5 to 6 ounces, cut crosswise and diagonally into 2 equal pieces
extra-virgin olive oil, plus extra as needed
kosher salt
freshly ground black pepper
1 ⁄2 cup all-purpose flour
4 tablespoons unsalted butter, plus more as needed
1 ⁄2 cup chopped shallot(s)
1 teaspoon finely chopped garlic
3 ⁄4 pound cultivated mushrooms, stems trimmed, caps thinly sliced
3 large fresh sage leaf(leaves), or 1 teaspoon dried sage
3 tablespoons hoisin sauce, or barbecue sauce
3 ⁄4 cup heavy cream
chopped fresh Italian parsley, for garnish
Classic Chicken Stock, or good-quality canned chicken broth, or water

Steps:

  • Step 1 - Steeping raisins in wine: In a small sauté pan or saucepan, combine the wine and raisins. Bring to a boil over high heat; then, turn off the heat and set aside to steep. Step 2 - Flattening the scaloppini: Coat the chicken breasts with a little oil. Place 2 halves, spaced apart, in a large heavy-duty plastic bag. With a meat mallet or the bottom of a heavy small saucepan, gently flatten the pieces to scaloppini 1⁄4 to 1⁄3 inch thick. Repeat with the remaining halves. Step 3 - Dusting the scaloppini: Arrange the scaloppini on parchment paper. Season on both sides with salt and pepper. Dust very lightly on both sides with flour. Step 4 - Cooking the scaloppini: Heat 2 tablespoons oil in a heavy large skillet over high heat. Add scaloppini, working in batches to avoid overcrowding. Cook until golden brown, 2 to 3 minutes per side, turning once and adding a little butter. Transfer to a platter. Repeat with the remaining oil and chicken. Step 5 - Sautéing the mushrooms: Spoon fat from the skillet. Add the shallots and garlic. Sauté until the shallots begin to soften, about 2 minutes. Add the mushrooms, 2 tablespoons butter, salt and pepper, and the sage. Sauté until the mushrooms are browned and tender, 3 to 4 minutes. Step 6 - Making the sauce: Add the wine and, if you like, the raisins. Cook, stirring and scraping to deglaze the pan deposits, until the liquid reduces by half, 2 to 3 minutes. Remove the sage. Stir in the hoisin and simmer to thicken slightly. Stir in the cream and bring to a simmer. Step 7 - Saucing the scaloppini: Return the scaloppini to the pan. Simmer about 1 minute to rewarm them while stirring with a spoon to coat them with the sauce. Sprinkle with some parsley. If the sauce looks too thick, thin with a little stock, broth, or water. Step 8 - Serving the scaloppini: Divide the chicken scaloppini among serving plates. Spoon the sauce over and around the chicken. Sprinkle with more parsley.

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From completerecipes.com


SHERRIED MUSHROOM CHICKEN SCALOPPINE RECIPE | MYRECIPES
Basic chicken scaloppine; 2 teaspoons olive oil ; 6 ounces common mushrooms, rinsed and quartered, or oyster mushrooms, rinsed and cut into bite-size pieces ; 2 tablespoons minced shallots ; ½ teaspoon dried thyme ; ½ cup dry sherry ; ¼ cup fat-skimmed chicken broth ; 2 tablespoons whipping cream ; 1 tablespoon chopped parsley ; Salt and pepper
From myrecipes.com


CHICKEN - CHICKEN SCALOPPINE WITH MUSHROOMS | KEEPRECIPES: …
2 cups thinly sliced mushrooms 1 t lemon zest 3 T lemon juice 1/2 cup reduced sodium chicken broth 1 1/2 lbs. boned, skinned chicken thighs About 1/2 t each sea salt and pepper 1/3 cup chopped flat-leaf parsley, divided 1/4 cup Chardonnay or other dry white wine
From keeprecipes.com


CHICKEN SCALOPPINE WITH MUSHROOMS AND SPINACH - CIRCLE B RANCH …
2021-03-02 Use your heaviest and largest skillet/pan for this. Add 2 tbs of Olive oil. Heat to medium. Mix together the flour, salt, pepper, paprika, granulated garlic. Dredge the cutlets in the flour on both sides, gently shaking off the excess. In batches saute’ the chicken for about 5 minutes per side.
From circlebranchpork.com


CHICKEN SCALOPPINE WITH MUSHROOMS
1. In a large nonstick frying pan on medium-high heat, melt 1 tbsp. butter. Add mushrooms, lemon zest, and lemon juice. Cover and simmer 5 minutes to allow juices to accumulate.
From crecipe.com


CHICKEN SCALOPPINE WITH MUSHROOMS :: QUICK AND SIMPLE RECIPES
Clean the chicken carabats from the fat, remove the skin and remove the bone. I buy them without skin and bones. Wash them and dry them with kitchen paper. Put them in a plastic bag and beat with a meat pestle to make them about 1 cm thick. Add salt, pepper and sprinkle with dry chicken seasoning. Cover and leave for at least an hour in the fridge to combine the flavors. …
From rosacooking.com


PORK SCALLOPINI WITH MUSHROOMS RECIPE - FOOD NEWS
Easy Pork Scaloppine with Mushrooms. How to make Keto Chicken Scallopini. STEP 1: Season the chicken generously on both sides with salt and pepper. STEP 2: Heat the olive in a large sauté pan over medium-high heat. Add the chicken to the pan and cook until browned on both sides and cooked through, about 2 to 3 minutes per side. Remove from the ...
From foodnewsnews.cc


CHICKEN SCALOPPINE WITH MUSHROOM SAUCE RECIPE - COOKEATSHARE
CHICKEN SCALOPPINE WITH MUSHROOM SAUCE (Svs. 4) One Recipe Mushroom Sauce (next message) Lb. chicken between sheets of waxed paper til thin. Combine flour, salt and pepper in pie plate. Beat egg with water in shallow dish. Dredge meat in flour mix, dip in egg mix, and then roll well in breadcrumbs. IMPORTANT: LET COATED MEAT "REST" FOR AT …
From cookeatshare.com


CHICKEN SCALLOPINI WITH MUSHROOMS - CREATIVE CULINARY
2011-03-02 Heat 2 Tbsp. each of butter and oil in skillet. Add mushrooms and sauté until tender. about 5 minutes. Remove mushrooms and reserve. Heat remaining butter and oil over medium-high heat. Add breasts and sauté, turning once, until browned, 4 …
From creative-culinary.com


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