My Family is OBSESSED with this Chicken Scallopini Recipe
1,488,563
Published 2023-08-18
Ingredients for this recipe:
• 4 10-to-12-ounce boneless skinless chicken breasts
• 1/3 cup all-purpose flour
• ¼ cup olive oil
• 8 ounces sliced button mushrooms
• 8 ounces sliced baby bella mushrooms
• ½ peeled and small-diced shallot
• 2 finely minced garlic cloves
• 13 tablespoons ice cold unsalted butter, cut into ½” thick slices
• ¾ cup dry white wine
• Juice of ½ lemon, about 1 1/2 tablespoons
• ½ cup finely grated parmigiana Reggiano cheese + more for garnish
• finely minced parsley and lemon zest for garnish (optional)
• coarse salt and freshly cracked pepper to taste
Serves 4
Prep time: 15 minutes
Cook time: 15 minutes
Procedures:
1. Slice the chicken breasts in half widthwise. This is known as butterflying.
2. Place the sliced chicken breast one at a time into plastic zip bag and gently pound it with a mallet or the bottom of a medium-sized pot.
3. Season the chicken breasts on both sides with salt and pepper and briefly set them to the side on a sheet tray lined with parchment paper.
4. Next, in a shallow wide bowl or a cake or pie pan add in the flour and season it lightly with salt and pepper and mix until combined using a whisk or fork.
5. One at a time, gently dredge the pounded seasoned chicken breasts in some seasoned all-purpose flour. Set them to the side on a sheet tray lined with parchment paper until they are all finished.
6. Add some olive oil to a large 12” frying pan over medium heat.
7. After about 90 seconds of the oil heating up, add in the chicken and cook for 3 to 4 minutes or until browned and cooked through.
8. Set the cooked chicken breasts to the side and add in the sliced mushrooms to the pan, turn the heat up to high, and sauté until well browned, which takes about 4 to 6 minutes.
9. Scrape the mushrooms to one side of the pan and in the other side of the pan add in the shallots, garlic, and 1 tablespoon of butter and quickly stir and sauté for 1 minute. Then mix everything together.
10. Deglaze with white wine and cook over high heat until au sec, or almost gone.
11. Remove the pan from the heat, add in the juice of ½ lemon and vigorously mix in the remaining 12 tablespoons of ice-cold butter until emulsified.
12. Next, stir in the cheese until combined and creamy. See chef note below if the sauce breaks.
13. Season the sauce with salt and pepper and then place the chicken back in to heat it back up.
14. Garnish with parsley, more cheese, and the zest of the remaining ½ lemon. Try serving with my Italian Potatoes.
All Comments (21)
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I learned this from my Italian nonna. To clean mushrooms easily, put in a bowl, sprinkle corn starch on them and add water to top of bowl. Spin them around a few times with your hand. Put them in a colander😊and rinse. They come out super clean (no chicken poop)! Grazie nonna angel.❤😇
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My wife is an outstanding cook. But now that I’ve reached retirement I’m starting to give it a shot. Your video has given me the courage to give this dish a try! It looks superb!
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I love how you give specific numbers and details so people actually know how to make the dish
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That's how you make a cooking video. No time wasted just straight to the point and loaded with great information. And a perfect recipe to show off. Liked and subbed.
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Thank you so much for your clarity and for not making us watch as you slice up each potato, diced the shallot, etc. as other cooking shows do. It wastes our time, but you don't. You show us just enough - if someone doesn't get the idea after watching one potato get sliced, then they need to go to cooking school. I appreciate your talent and not oversharing.
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Sometimes you just need someone to show you a simple way to put a meal together - thank you for a great tutorial!
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I made this, and it's delicious! Restaurant quality but cheaper and proven to be tastier than eating out these days!
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I'm obsessed with Chef Billy - I'm quite a reasonable cook but his guidance has taken everything to restaurant quality. Can't thank him enough.
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Billy is a great teacher. And very thoughtful about adding little comments that steer you in the right direction. Wonderful to see his smile with his child
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I appreciate the tips and explanations of the techniques as he goes along. He takes the intimidation out of cooking!
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Excellent video. Clear, concise and informative. The single most important trick to enjoying the cooking you do is prep, prep and more prep. Have everything ready to go before you start. And when they say 20 minutes prep and cooking time, ignore that, it's really going to be an hour. Be comfortable with that.
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Really fun to watch. Thanks for editing so we don’t have to watch you slice every mushroom like on some channels. Will be watching more thanks!
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5:00 EXACTLY - When I'm stressed or sad, I find a new recipe, or a new twist to an old recipe, and it makes me feel better immediately.
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My mom put me in a chair so I could help in the kitchen. Now, 70 years later the kitchen is my lab, my art studio, my comfort zone. I can't imagine, even at my age, not being able to cook. I still have so much to learn. Very rarely do I sub after only one video, but here we are. Eager to see more.
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You’re an amazing cook, teacher & public speaker! Thk you sir
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I love this! I am an very much into cooking and cook dinner almost every night but watching this not only gave me great tips but there is no fuss, its simple, straight to the point and entertaining.
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This turned out amazingly tender and incredibly delicious! My sauce did break, but I was ready with your tip of adding just a little cream. Thanks for presenting this in a way that instills confidence in all of us non-chefs.
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A joy to watch. Glad this popped up on my YouTube feed. I subscribed immediately. (I know, I know; where have I been? How could I have been missing this channel?)
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Amazing. I am glad that I found your channel. Wish the best of luck :) Hello from Ukraine.
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Nice job Billy. I love this entire recipe along with the potatoes. I would add some nice fresh green beans. ❤️
