Chicken Scaloppine

This dish is not only simple, but quick to cook too.  You very often hear or see Veal Scaloppine on a lot of Italian Restaurant menus, but I prefer chicken for many reasons.  

Mushroom Sauce Ingredients
White Button Mushrooms
Porcini Mushrooms
Crimini Mushrooms
Heavy Whipping Cream
Olive Oil
Garlic
Chicken Breasts
Flour
Fresh Parsley
Salt & Pepper

At an angle, slice a chicken breast into separate pieces so it is thin enough.  Get some plastic wrap and place chicken in between 2 sheets of the plastic wrap.  Get a rolling pin, pounder, or your fist and pound the chicken, pulling away from it with the grain of the chicken until thin enough.  Season the flour with salt and pepper.  Dredge the chicken in the flour, coat both sides well.  In a separate pan heat some olive oil and be sure it is hot, but do not burn it.  Place the chicken in gently, one side at a time as to not splash the hot oil and burn yourself.  Cook each side 3 minutes, and place on a paper towel afterward to absorb the excess oil.

Next, its the mushroom sauce.  Most of the time you cannot find fresh procini or crimini mushrooms, which is fine.  If you use the dried mushrooms, its ok, just use use very hot chicken stock to soak them.  When the chicken stock turns brownish and the mushrooms soften, drain the mushrooms, chop them up and add to the bowl of other mushrooms (white button, crimini  musrooms).   In a hot sauce pan or skillet, add some olive oil, and then the mushrooms.  Cook for about 10-15 minutes over high heat.  Add the white wine, and garlic for another 5 minutes.  Wait for the wine to reduce and add the chicken stock that the mushrooms were soaking in, add the cream and bring to a boil, reduce heat and simmer for an additional 20 minutes.

When you are ready to serve, pour the mushrooms and sauce, and garnish with fresh chopped parsley.

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