Chicken Scallopini with Mushrooms
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!
Ingredients
- 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)
Instructions
- 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.
Tips/Notes
- 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!
Nutrition
Calories: 325kcalCarbohydrates: 19gProtein: 30gFat: 12gSaturated Fat: 7gCholesterol: 77mgSodium: 1341mgPotassium: 745mgFiber: 0gSugar: 1gVitamin A: 95IUVitamin C: 2.6mgCalcium: 27mgIron: 1.7mg
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