6 boneless skinless chicken breasts, each ½ breast cut in 3 pieces and pounded like scaloppini about ¼ inch thick.
½ tsp. salt
½ tsp. pepper
¾ cup of flour
6 tablespoons of olive oil.
1 recipe for Mushroom Sauce
2 tbsp. chopped parsley, (Optional)
Scaloppine di Pollo con la Salsa di Funghi
Serves 6 to 8
To make the scallopini, first remove the chicken tenderloin from each breast, and freeze for later use. Cut the chicken breasts across the grain (widthwise) into three slices. Hold your knife at a 20 - 30 degree angle to the cutting board so that you slice the breasts on the bias, and end up with oval shaped scallopini. You will get approximately three scallopini from each breast. Pound the slices lightly between two pieces of waxed paper or plastic wrap to a thickness of ¼ inch.
Sprinkle the chicken scallops with ¼ teaspoon salt and ¼ teaspoon pepper, and dust them lightly with flour, shaking to remove excess. Heat olive oil in a large saucepan on high, and quickly brown the chicken on both sides for 2-3 minutes. Remove from heat; place on a platter, and cover with foil to keep warm.
Add the remaining ¼ cup of oil and repeat the same process with the remaining pieces of chicken.
Discard the oils that is left in the pan. Add the mushroom sauce and bring to a boil over high heat about 3 to 5 minutes. Add the chicken scaloppine to the sauce. Reduce the heat to medium and cook for 5 more minutes.
Place the scaloppine on a serving tray, top with the sauce, the optional 2 tbsp. of chopped parsley, bring to the table and serve. Bring along the extra sauce in a gravy boat.
This recipe can be done ahead, however remember to slightly undercook the chicken scaloppini. The next day bring the sauce to a boil , then simmer and reheat the scaloppini in the sauce.