chicken scallopini is one of the easiest to make dishes out there making it the perfect weeknight meal to serve up to your family or friends it's delicious it's quick and it can go well with just about any sauce but for me I'm gonna top off with a buttery cheesy roasted mushroom sauce going to be ridiculously delicious let's start off by knocking out some prep sound good let's cook I've got two 10 ounce boneless skinless chicken breasts when I buy fresh chicken I'm making sure that it's firm light pink in color and has small amounts of
white pieces of fat now we're going to make this a scallopini which really means a thin piece of meat traditionally with veal or chicken so what we're going to do is slice it in half width-wise this is also known as a butterfly cut using one hand press down on the chicken breast to hold it in place and using your chef knife and the other hand slice through it completely then just repeat the process with the other chicken breasts then one at a time add one piece of chicken to a plastic zip bag then using a
mallet or a medium sized pot gently Pound Down 25 to 30 times to flatten it out and tenderize it but as you Pound Down press it out to the side so that you're not pulverizing one specific area then what we're going to do is set it to the side on a sheet trade line with parchment paper and now I'm going to generously season it with coarse salt and freshly cracked black pepper now whenever you season anything be sure to season High about a foot off of what you are seasoning so that it covers a good
amount of surface area ensuring every bite is delicious then we're going to briefly set it to the side for a few minutes while the salt and pepper permeate through the chicken to make it absolutely delicious and make sure to give your cutting board a good scrub down with hot water and soap because well raw chicken was on it in the meantime we're going to prep up everything else starting with mushrooms I've got eight ounces each of button and baby bella mushrooms the most common mushrooms used in Italy are butt mushrooms portabellas porcinis or chanterelles if
you can get your hands on any of those fantastic and because these are dirty we want to clean them up I've got a damp paper towel all you do is gently rub it on the surface on the stem removing any dirt or unwanted particles don't be overly firm with it then for slicing it up what I like to do is slice it a little off the end and then roll it over this helps to stabilize it so that it's not rocking back and forth then I'm going to take quarter inch to half inch thick slices
to watch it again up close slice off the end roll it over see how it stays flat this will help it stabilize so that it's not rocking back and forth while you're trying to slice it completely slice all the mushrooms and then just set them to the side in a bowl next I have one medium sized shallot which I'm going to slice off the end slice it in half and then remove that outside peel then I'm going to small dice just one half of it I do not need the other half save it for another
recipe in the refrigerator you could also use a red white or sweet onion here if that's all you have then I have two garlic cloves which I'm going to give a quick Smash and then finely mince using my chef knife and now to prep up the cheese I have some parmigiana reggiano and a box grater which I'm going to use the fine grated side and I almost always do this over parchment paper so that it's easy to transport we're going to grate until we have about three quarter to one cup it does not have to
be a perfect measurement here then set it to the side next to the other Meson plus that we've already prepped up only a few more things to do before cooking time we are going to slice up 12 total tablespoons of unsalted butter then I'm gonna put it in a container and put it in the freezer we want it to be ice cold for the sauce and now for the breading I have a third cup of all-purpose flour you can put this in a cake 10 pie tin or even a wide shallow bowl give it a
quick small season with salt and pepper mix it together I always like to give it a little taste and make sure I can taste some of those seasonings then to bread up pay attention close comeys this is going to move fast one at a time place the chicken breasts in the seasoned flour and completely dredge it coating it on all sides repeat the process until all the chicken breasts have been completely floured up and place them on a sheet tray lined with parchment paper let's take this over to the cooktop where I have a large
12 inch stainless steel pan you could also use a non-stick skillet as well we're going to crank the heat up to medium next I'm going to add in three to four tablespoons of olive oil you're going to need enough to pan fry the chicken and the mushrooms we're going to heat this for about 60 to 90 seconds or until it reaches about 325 to 350 degrees Fahrenheit now we're going to add in our chicken breasts just until I'm out of room in the pan but I'm searing it not steaming so do not overlap any chicken
if you have to do this in batches so be it after three to three and a half minutes we're gonna come back see that light brown on there that's exactly what you want give the chicken a flip and then continue to cook it for another three to three and a half minutes this is a very thin chicken breast and it's going to cook very quickly just to come back and give it a quick flip you can see that it's got nice Brown on both sides I'm going to take these out and set them to the
side on a plate and because I couldn't cook them all I've still got this one last chicken breast to fry up and cooking's not supposed to be some daunting task that you dread no it can and it should be fun you can absolutely pull this off I promise you once that last chicken breast is cooked just set it to the side on the plate with the other ones now go back over to that pan if you have no olive oil left add in another tablespoon or two then put in all the sliced mushrooms that we
prepared up and then immediately crank the heat up to high we want to take the time to Brown up these mushrooms but on high heat you're maybe only looking at four or five minutes see that brown starting to take place on the mushrooms that's what we want I like to come back every minute or so and spread out the mushrooms all over the pan to cover as much surface area as possible so that all the mushrooms are equally browned oh this sauce is going to be so good and I promise you nothing I mean nothing
gets a conversation started quicker around the table than delicious food now once everything is browned up I want to encourage you to take one of the nice Brown up pieces of mushrooms and try oh what world of difference at this stage move all the mushrooms to one side of the pan then in the other side of the pan we're going to add in that small diced shallot followed up with our finely minced garlic cloves then I'm going to add in one tablespoon of the unsalted butter that we cut up we are going to saute this
in this side of the pan for about 30 to 45 seconds or until it's lightly browned and the garlic becomes very fragrant once you can smell garlic it is done cooking then mix everything together until it is completely combined at this stage I'm going to add in about three quarters cup of dry white wine you could use Chardonnay seven young Blanc or even a Pinot Grigio if you want to keep this nice and Italian remaining over a high heat we want to cook this down until all SEC or almost gone so there should only be
a couple of tablespoons of liquid left in the pan now turn the heat completely off then we're going to squeeze in the juice up one half lemon which equals about one to two tablespoons this is going to really help brighten up the sauce to further ensure our sauce will not break let's remove it from the heat now what we're going to do is take that butter out of the freezer and add in three to four tablespoons of butter at a time while vigorously mixing to make sure that our sauce emulsifies with the white wine and
the lemon juice do not add in any more butter until the butter before is completely mixed into the sauce then you should have a beautiful nice rich creamy sauce but we're not going to stop there we are going to add in about a third to a half cup of our grated Parmigiano-Reggiano mix that in until it's combined then your sauce will thicken up even more it will change color a little bit become whiter and the flavors will be so Umami or delicious with all those caramelized mushrooms and parmigiana then we need to season it up
with salt and pepper remember season one's taste twice taste it season it taste it again does it need a little bit more you be the judge next we're transferring the saute pan back to the burner do not turn it on though it should still be plenty warm from before we're gonna put the chicken back in there to warm it back up so it's perfect to eat and really quick here's a chef tip for you if your sauce breaks is in the butter separates from the cheese you can bring it back don't stress out vigorously mix
in one to two tablespoons of cold heavy whipping cream until it is combined it works every time and it's foolproof and because folks always ask well what's a good side dish my Italian potatoes will be an instant hit with family and friends let me show you how easy they are to make I've got a bowl full of medium to large size Yukon Gold potatoes I'm gonna cut five of them slice them in half then slice them in half again and then slice them in half one more time so that you have eight total wedges I'm
going to place them in the bottom of a large Rondo pot spreading them out then I'm going to add in two to three tablespoons of cold water just enough so that it covers the bottom of the pan now going in the oven on the middle rack I'm gonna place on the lid but I'm gonna sort of move it to the side so some of that steam can escape in the oven 425 degrees Fahrenheit for about 15 minutes and look if you don't have a pan that big don't sweat it just use a 13 by 9
casserole dish cover it in foil and poke some holes in the top with a fork nothing more than that pull out our potatoes and see where we're at they're looking good but it needs quite a few more things beginning with two to three tablespoons of olive oil then I'm going to add in two garlic cloves and then the leaves of two fresh Brigs of Rosemary who am I kidding I love garlic two more garlic cloves it is now I'm gonna season it up well with coarse salt and freshly cracked black pepper Now using a spoon
mix it together until it's completely combined and coated in the olive oil seasonings and herbs then spread it back out going in the oven at 500 degrees Fahrenheit we're gonna leave it uncovered it's going to cook for between 20 to 25 minutes or until they become nice and tender and very lightly browned and using a spatula scrape up the bottom so that nothing sticks these are so creamy and delicious on the inside you're gonna love these it really does smell awesome in here and this sauce is so tasty it'll always go back to these fundamental
classic cooking techniques that just make better food for you to share with your friends or your family to ultimately create great memories isn't that why we do this to see people smile that's why we cook that's why we love it I'm going to show you quickly how to play though I'm actually going to serve it right in this pan it looks so pretty I'm going to sprinkle on some more of that parmigiana reggiano then using a zester I'm just going to zest one of these lemons it's going to give it some nice color and add
some more lemon notes into our already lemony creamy sauce last but not least I'm going to finish it with some chopped fresh parsley and for the potatoes I'm just going to serve those up in a bowl be sure to get some of that delicious crisp Rosemary and roasted garlic out of the pan and put it in there as well now my favorite part serving it up to my family and getting their reactions love that they love it my daughter even invited some neighbors over that they got to enjoy with we're having some great conversations this
is always my favorite part of the day I wish these moments would never end I'm not a 30 minute meal guy okay I'm just not and probably never will be but if you give me about an hour you can absolutely blow mines with delicious food that I think you and your family are going to love now if you love this you should absolutely check out my homemade pasta carbonara so good so easy to make got a great recipe video I'll see you on there oh [Music]
