Chicken Scallopini with Mushrooms is not only easy to make, but also incredibly delicious! Chicken Scallopini with Mushrooms is perfect for both weekday meals and casual dinner parties. The tender chicken smothered in creamy mushroom gravy is out of this world!
Estimated reading time: 8 minutes
Table of Contents
I used the following ingredients for this amazing dish: Thinly sliced chicken breasts, all-purpose flour, Kosher salt, freshly ground pepper, low sodium chicken broth, Bisto, sliced fresh mushrooms, Madeira, sour cream, fresh chives for garnish, and vegetable oil for cooking the chicken and the mushrooms.
You could use dry Marsala in place of Madeira, and a slurry made with corn starch if you don’t have Bisto.
Preparing the Ingredients
First, I cleaned the mushrooms and thinly sliced them.
Next, I thinly sliced boneless and skinless chicken breasts. Depending on the size of the chicken breast, I generally get 2 to 3 slices of chicken. To me, this is so much easier than pounding the chicken!
Then, I added the flour, salt, and pepper to a Ziploc bag. I gave the bag a shake to make sure that everything was well combined.
After that, I added part of the chicken. I gave the Ziploc bag a good shake to coat the chicken.
For the sauce, I added the chicken broth and Bisto to a 4-cup measuring cup, and whisked it to combine the ingredients. Then, I added the sour cream, and again whisked to ensure that everything was well combined.
I’ve learned that it’s best to combine the sour cream with a cold liquid as opposed to adding it to a hot liquid. The reason is that, at least for me, every time I add sour cream to a hot liquid, it tends to curdle.
Making the Chicken Scallopini with Mushrooms
With the ingredients prepped, I heated some vegetable oil in a 12-inch skillet over medium heat. When the oil was hot, I added several pieces of chicken and cooked the chicken for 2 to 3 minutes per side, until it was lightly browned.
I removed the cooked chicken from the skillet and place it on paper towels to drain. Then, I repeated the process with the remaining chicken.
When all of the chicken had been cooked, I increased the heat to medium-high and added the mushrooms to the skillet.
I remember hearing Julia Child saying that you shouldn’t crowd mushrooms. As you can see, I’m crowding the mushrooms! I’ve found, however, that if you cook them over high heat, stirring constantly, they cook just fine, with high heat evaporating any liquid given off by the mushrooms.
After several minutes, the mushrooms were nicely browned.
Then, I added the Madeira, and continued cooking the mushrooms over high heat until most of the Madeira liquid has evaporated. This in and of itself produces incredibly tasty mushrooms!
Once most of the Madeira had cooked down, I reduced the heat to medium and added the chicken broth/Bisto mixture.
I cooked this stirring constantly until it was bubbly and thickened. This took several minutes.
Once the sauce was bubbly, I returned the cooked chicken to the skillet. I continued cooking the Chicken Scallopini with Mushrooms for several minutes to ensure that the chicken was heated through.
Before serving the Chicken Scallopini with Mushrooms, I garnished it with some snipped fresh chives.
I served the Chicken Scallopini with Mushrooms with spaghetti and green peas on the side. I added a freshly baked loaf of crusty French bread and glass of chilled Chardonnay.
The Chicken Scallopini with Mushrooms was incredible! Usually, I make enough so that we have leftovers which are almost as good as the freshly made Chicken Scallopini with Mushrooms. Yum!
Frequently Asked Questions
Bisto is a British meat-flavoured gravy powder, which when added to liquid results in a rich tasting gravy. It was named “Bisto” because it “Browns, Seasons and Thickens in One”. There are now different varieties of Bisto available. It’s best to use the “Original” Bisto. If you cannot find Bisto, use cornstarch instead.
If you prefer, you can omit the Madeira. The sauce won’t be quite as rich tasting, but will still be good.
Scaloppine is a type of Italian dish that generally consists of thinly sliced meat, most often beef, veal, or chicken, that is dredged in flour and sautéed in one of a variety of reduction sauces.
Both dishes use thinly sliced meat. However, “Piccata” is usually associated with the type of sauce with a pronounced lemon flavor that poured over the chicken.
I find it easier to actually slice the chicken breasts. However, feel free to pound the chicken breasts to about ¼-inch thickness.
Other Delicious Chicken Recipes
I’m definitely a fan of chicken dishes. If you are as well, you should check out these amazing recipes:
- Chicken Milano
- Chicken Étouffée
- Creamy Chicken Divan
- Easy Chicken Marsala
- Chicken Bacon Ranch Casserole
- Easy Chicken Rice and Broccoli Casserole
- Easy Cheesy Mexican Rice with Chicken
I first blogged about this amazing recipe on September 22, 2018. It’s actually one of my favorite dishes.
This repost has new photographs and updated text. I also added a Web Story showing how I make this awesome dish.
Watch My Web Story Showing How to Make This Dish
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Chicken Scallopini with Mushrooms
- 1 ½ pounds chicken breasts (3 chicken breasts), skinned, boned and trimmed of all fat
- ¾ cup all-purpose flour
- 1 Tablespoon kosher salt
- ½ teaspoon freshly ground pepper
- 3 cups (24-ounces) low sodium chicken broth
- 2 ½ Tablespoons Bisto (See Tip 1)
- 3 Tablespoons (1.5-ounces) vegetable oil
- 12 ounces fresh white mushrooms, thinly sliced (4 cups)
- ½ cup (4 ounces) Madeira (See Tip 2)
- ¼ cup (2-ounces) sour cream
- 1 Tablespoon snipped fresh chives for garnish (optional)
- Cut thin horizontal slices of chicken breast (2 to 3 slices per breast).
- Mix flour, salt and pepper in a ziploc bag. Add chicken and shake to coat well. Set aside.
- Whisk together chicken broth, Bisto and sour cream in a bowl. Set aside. (See Tip 3).
- Heat oil in a large skillet over medium heat. Add a layer of the chicken to the skillet. Cook until lightly browned and cooked through, 2 to 3 minutes per side. Transfer to a plate or platter lined with paper towels to drain. Repeat with remaining chicken, adding more oil if necessary.
- Add the mushrooms to the same pan and cook over medium-high heat, stirring constantly, until almost all of the liquid that the mushrooms give off has evaporated, about 2 minutes. Pour in the Madeira and cook, stirring, until almost of the liquid has evaporated and the mushrooms are lightly browned, 2 to 3 minutes.
- Reduce heat to medium and add the chicken stock mixture. Bring to a boil, stirring constantly until thickened. Return the chicken to the skillet and simmer until warmed through and the sauce is thickened, about 2 minutes.
- If desired, garnish with snipped chives. Serve with spaghetto or over rice or noodles.
- Yield: 6 servings.
Chula’s Expert Tips
- Bisto is a British meat-flavoured gravy powder, which when added to liquid results in a rich tasting gravy. It was named “Bisto” because it “Browns, Seasons and Thickens in One”. There are now different varieties of Bisto available. It’s best to use the “Original” Bisto. If you cannot find Bisto, use cornstarch instead.
- May use Dry Marsala in place of Madeira.
- Traditionally, sour cream is added to gravies at the end of the cooking process. Historically, I’ve had problems achieving a truly homogenized gravy adding sour cream this way. I’ve learned, therefore, that if it’s whisked together with the cold liquid, it incorporates into the gravy much better!