Chicken Scallopini

Mark and I both love chicken and I prefer mine pounded thin. I love scallopini however Mark dislikes the lemon flavor traditional found with this dish. I set out to find one that does not call or lemon (or much lemon anyway) or capers. Is it possible? Sure is and I found a great recipe on JBugs Kitchen Antics. With a bit of "Lorification," I made a dinner that was sure to please both Mark and I. 

This recipe is loaded with a favorite: garlic! You can't go wrong with that in my kitchen. It also calls for fresh mushrooms and a bit of marsala wine. I used boneless, skinless chicken breast, cut each one in half and pounded each piece to a quarter inch thickness, seasoned and dredged in flour before browning in a combination of olive oil and butter, the thighs simmer in marsala and chicken stock until cooked through before they're finished with a touch of cream and a little lemon zest (which I forgot last night). They're moist, tender and oh so delicious. 

Served on a bed of noodles, pasta, or polenta, chicken scallopini is a downright decadent week night meal ...or any night for that matter as it takes almost no time to put together, can hold practically indefinitely on low heat and reheats beautifully too. 

Chicken Scallopini with Mushrooms 

1/4 cup butter, divided

3 tablespoons olive oil, divided

1 pound mushrooms, thinly sliced

3 large cloves (or more!) garlic, minced

1 medium yellow onion, finely chopped

1-1/2 pounds skinless boneless chicken breasts, pounded to a 1/4 “ thick

Sea salt and coarse ground black pepper

1/2 cup all-purpose flour

1/2 teaspoon crumbled dried sage

1/4 teaspoon freshly ground nutmeg

1/2 cup Pinot Grigio 

3/4 cup extra strength chicken stock (I used 1 Knorr's Homestyle Chicken Stock pod)

1 cup of Cherry Tomatoes

1/2 cup Fat Free Sour Cream

Zest of 1 lemon

Chopped parsley as garnish

Directions

Heat 2 tablespoons butter and 1 tablespoon olive oil in a large sauté pan over medium high heat. Add mushrooms and cook, stirring occasionally until mushrooms are browned. 

Add garlic and onion and cook for an additional 2 minutes. Remove from pan and set aside. 

Add remaining butter and olive oil to pan and heat until butter is melted. Meanwhile, season pounded chicken thigh pieces on both sides with salt and pepper and dredge in flour, shaking off excess. Cook until golden brown on both sides. 

Add sage and nutmeg and return mushrooms to the pan. 

Season with coarse ground black pepper. Add marsala wine, cherry tomatoes and chicken stock. Bring to a boil, reduce heat, cover and simmer for 10 minutes. 

Remove lid from pan and stir in sour cream. Bring back to a boil, sprinkle with lemon zest.  Serve immediately. I served it with angel hair pasta and a side salad. Garnish with parsley. Makes 4 servings.