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!
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 didn’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 not he size of the chicken breast, I generally get 3 to 4 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. After giving the ziploc bag a good shake to combine the flour, salt, and pepper, 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 doesn’t combine well.
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 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 over rice. Generally, I’ll add some green peas on the side and a glass of chilled Chardonnay. The Chicken Scallopini with Mushrooms is incredible! Usually, I make enough so that we have leftovers which are almost as good as the freshly made Chicken Scallopini with Mushrooms. Yum!
Chicken Scallopini with Mushrooms
- 1 1/2 pounds chicken breasts skinned, boned and trimmed of all fat
- 3/4 cup all-purpose flour
- 1 Tablespoon kosher salt
- 1/2 teaspoon freshly ground pepper
- 3 cups low sodium chicken broth
- 2 1/2 Tablespoons Bisto (See Note 1)
- 3 Tablespoons vegetable oil
- 12 ounces fresh white mushrooms thinly sliced
- 1/2 cup Madeira (See Note 2)
- 1/4 cup sour cream
- 1 Tablespoon snipped fresh chives for garnish (optional)
- Cut thin horizontal slices of chicken breast (3 to 4 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 Note 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 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 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!