The Dukan Diet : The revolutionary French solution for permanent weight loss

Thursday, January 2, 2020

Recipe : Chicken Scallopini

The mushroom sauce is best described as having the perfect texture and body. The sauce is rich, but the lemon zest and fresh parsley keep it from feeling too heavy. Tender, crispy, and juicy chicken with a rich mushroom sauce pairs well with any number of side dishes (noodles, asparagus, broccoli).

Serves 4 (serving size: 1 chicken cutlet, about 1/3 cup sauce)

  • 2 (8-oz.) boneless, skinless chicken breasts 
  • 1 1/4 teaspoon kosher salt, divided 
  • 1 teaspoon black pepper, divided 
  • 1/2 cup (about 2 1/8 oz.), plus 1 tsp. all-purpose flour, divided 
  • 3 tablespoons olive oil 
  • 4 tablespoons unsalted butter 
  • 8 ounces sliced fresh cremini mushrooms 
  • 1/2 cup sliced shallots (about 2 shallots) 
  • 1/2 cup dry white wine 
  • 1/2 cup heavy whipping cream 
  • 2 tablespoons chopped fresh flat-leaf parsley 
  • 1/2 teaspoon grated lemon zest, plus more for garnish (from 1 lemon)
Step 1
Place chicken breasts on a work surface, and cut each horizontally in half to make 2 thin cutlets. Place cutlets between 2 pieces of plastic wrap, and flatten to 1/2-inch thickness using the flat side of a meat mallet (or use a rolling pin or the bottom of a skillet). Season cutlets evenly with 3/4 teaspoon of the salt and 1/2 teaspoon of the pepper. Place 1/2 cup of the flour in a shallow dish; dredge cutlets in flour to coat both sides.

Step 2
Heat oil in a large cast-iron skillet over medium-high. When oil is shimmering, add chicken cutlets, and cook until golden brown, about 4 minutes. Turn chicken over, and cook until chicken is cooked through, about 2 more minutes. (Cook in 2 batches, if necessary, to avoid crowding in skillet.) Place cutlets on a plate lined with paper towels; cover to keep warm.

Step 3
Melt butter in skillet over medium; add mushrooms, shallots, and remaining 1/2 teaspoon each of salt and pepper. Cook, stirring often, until mushrooms are browned, 5 to 6 minutes. Add remaining 1 teaspoon flour; cook, stirring often, 1 minute. Add wine, and cook, stirring often, until wine is reduced to about half, about 2 minutes. Stir in whipping cream, parsley, and lemon zest, and remove from heat. Serve sauce with chicken cutlets, sprinkled with lemon zest.

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