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Chicken Scaloppine with Mushrooms




Source of Recipe


Sara Moulton Cooks at Home, Sara Moulton


List of Ingredients




4 boneless, skinless chicken breast halves, about 6 oz. each
½ cup flour
1 ½ tsp. kosher salt
½ tsp. freshly ground black pepper
3 Tbs. vegetable oil
2 Tbs. unsalted butter
½ lb. cultivated white mushrooms, thinly sliced
¼ cup dry white wine or marsala
1 cup chicken stock
2 Tbs. sour cream
2 Tbs. snipped fresh chives


Recipe



Pound the chicken breasts until about ¼” thick. Mix the flour with the salt and pepper in a shallow pie plate. Heat half the oil in a large skillet over medium-high heat until almost smoking. Working in 2 batches, place half the chicken in the flour mixture and turn to coat on all sides. Shake off the excess flour and add to the skillet. Cook until lightly browned and cooked through, 3 to 4 minutes per side. Transfer to a plate or platter and cover loosely with foil. Repeat with the remaining oil and chicken.
Add the butter to the skillet and heat until melted and foamy. Add the mushrooms and cook, stirring often, until almost all the liquid that the mushrooms give off has evaporated, about 5 minutes. Pour in the wine, increase the heat to high, and cook, stirring, until almost all the liquid has evaporated. Add the chicken stock and simmer for 3 minutes. Return the chicken to the skillet and simmer, turning often, until the chicken is warmed through and the sauce is thickened, about 2 minutes. Transfer the scallopine to warm serving plates. Stir the sour cream and chives into the sauce. Season with salt and pepper and spoon over the chicken.