Chicken Scallopini

VIDEO LINK: https://youtu.be/iXPJwnM5C-w

INGREDIENTS:

• 3 chicken breasts
• 2 shallots
• 2 cloves garlic
• 10 oz white mushrooms
• ½ cup white wine
• ¼ lb. of butter (reserve 1 tbsp.)
• 1 cup of flour (reserve 1 tbsp.)
• 2 cups of chicken broth
• Salt & black pepper to taste
• 1 tbsp. Italian parsley

INSTRUCTIONS:

1. Prepare the Chicken Start by slicing each chicken breast horizontally in half to create thinner cutlets. Place each cutlet between two pieces of plastic wrap or parchment paper. Then, using a meat mallet or a heavy pan, pound the chicken until it's about 1/4-inch thick. Finish by seasoning both sides with salt and pepper. 

2. Prepare the Vegetables Next, chop your garlic, shallots, and fresh parsley. Once that's done, slice the mushrooms. 

3. Dredge the Chicken In a shallow dish, season one cup of flour with salt and pepper to your liking. Take each piece of chicken and dredge it on both sides in the seasoned flour, shaking off any excess. 

4. Cook the Chicken Heat 3 tablespoons of olive oil in a large skillet over medium-high heat. Once the oil is hot, add the floured chicken cutlets to the skillet (you might need to work in batches to avoid overcrowding). Cook for about 2 minutes per side, just until lightly golden. The chicken should only be halfway cooked. Remove the chicken from the skillet and set it aside. 

5. Sauté Aromatics and Mushrooms Using the same skillet (no need to clean it!), reduce the heat to medium. Add 9 tablespoons of butter, the chopped shallots, and garlic. Cook, stirring often, until they're translucent and fragrant (about 1-2 minutes). Now, add the sliced mushrooms along with some salt and pepper to taste. Continue cooking until the mushrooms soften and release their moisture (about 5-7 minutes). 

6. Deglaze and Build FlavorPour in 1/2 cup of white wine (or chicken stock if you prefer). Bring it to a simmer, scraping up any browned bits from the bottom of the pan, and cook until most of the moisture has evaporated and the sauce has slightly reduced. 

7. Thicken the Sauce (Roux) Add 1 tablespoon of butter. Stir in 1 tablespoon of flour to create a paste (this is your roux). And cook for one minute. 

8. Finish CookingPour in 2 cups of chicken stock into the skillet, whisking constantly to prevent lumps. Return the partially cooked chicken breasts to the skillet. Bring the sauce to a gentle simmer and let it cook for about 3-4 minutes, or until the chicken is fully cooked and the sauce has thickened to your desired consistency. 

9. Serve Finally, top your chicken scallopini generously with fresh chopped parsley. Serve immediately and enjoy!