CHICKEN SCALLOPINI RECIPES RECIPES

Steps:

• Place flour in a shallow bowl. Pat chicken dry and halve each breast horizontally to yield two thin pieces. Season each piece with salt and pepper, then then dip each in flour, shaking off any excess flour.
• In a large skillet over medium-high heat, heat oil. Add chicken and cook until deeply golden, about 3 minutes per side. Remove from pan and set aside.
• Reduce heat to medium. Add to skillet butter, onion, and mushroom and cook until golden, 8 minutes, stirring occasionally. Add in garlic and cook until fragrant, 1 minute more. 
• Stir in white wine, broth, and lemon juice, season with salt and pepper, then let simmer until slightly reduced and thickened, 3 minutes. Stir in cream.
• Return chicken to skillet and spoon sauce over to coat. Garnish with parsley before serving.

Steps:

• Juice 1 large lemon until you have 1/4 cup. Pick the leaves from 5 to 6 fresh parsley sprigs until you have 2 tablespoons and coarsely chop.
• Starting at the thickest end and holding your knife parallel to the cutting board, cut 2 boneless, skinless chicken breasts in half (also known as butterflying). Working with 1 piece of chicken at a time, place inside a gallon zip-top bag and seal the bag, pressing out as much air as possible. Pound with the flat side of a meat mallet, rolling pin, or small skillet to an even 1/4-inch thickness.
• Season the chicken all over with 1 teaspoon of the kosher salt and 1/2 teaspoon black pepper. Place 1/4 cup all-purpose flour in a pie plate or large, deep plate. Dredge 1 piece of chicken in the flour until evenly coated, then pat to remove any excess flour. Place on a large plate or cutting board and repeat with the remaining chicken, placing them in a single layer.
• Heat 2 tablespoons of the olive oil in a large skillet over medium-high heat until shimmering. Add 2 pieces of the chicken in a single layer and cook until cooked through, golden brown, and slightly crispy, 2 to 3 minutes per side. Transfer to a large plate or serving platter and tent with aluminum foil to keep warm. If the pan is dry, add the remaining 1 tablespoon olive oil to the skillet and repeat cooking the remaining chicken.
• Add 1/2 cup dry white wine to the pan and cook until reduced by half, about 1 minute. Add the lemon juice, 1/2 cup low-sodium chicken broth, and remaining 1/2 teaspoon kosher salt. Cook until glossy, slightly thickened, and slightly darker in color, about 3 minutes. Add 2 tablespoons unsalted butter and swirl around the pan until melted.
• Pour the sauce over the chicken and sprinkle with the parsley.