Chicken Scallopini with Mushrooms and Brandy Sauce: Chicklets in the Kitchen Post


Here’s the thing. Aren’t we overwhelmed with food right now? I know, but chicken scallopini is an easy to make, impressive dinner that can be used for any holiday meal and wow your guests. Turkey could most certainly be substituted if you want to use a more traditional holiday protein.


2 bowls or pie tins for breading process

Cutting Board


Cookie sheet with cooling rack

Large frying pan

Preheat oven to 300 degrees F.



1/2 pound sliced mushrooms, washed and patted dry

¼ cup diced onion

2 med garlic cloves, minced

Two full chicken breasts, butterflied and cut in half

2 T Olive oil and 2 T butter

2 eggs, whisked and put in one pie plate.

Cup flour, seasoned with salt and pepper.

1 cup chicken broth

1 cup half and half or heavy cream

Salt and pepper to taste


In the large frying pan, add the olive oil and butter, melt. Add the mushrooms. Saute until browned, remove from heat.

Dice the onion and garlic.


Dredge the now 4 chicken breast pieces in the flour. Dip in the egg, dredge in the flour.

Add more butter and or oil to the pan.


Drop in the onion, garlic, and chicken pieces.

Saute until the chicken is browned but not done. Put the pieces on the cookie sheet and place in the oven.


Raise heat to high on the frying pan. Pour the broth in the pan and scrape to deglaze. Turn down the heat. Add the half and half, stir to combine. Add the mushrooms.


Let the sauce simmer for 10 minutes, then add the brandy and the chicken breast.


Cook on a simmer another 10 minutes.

Plate and drizzle the sauce over the scallopini.

NOTE: I have served this with rice and asparagus, mashed potatoes and broccoli, whatever your family likes.

Thanks for stopping by Chicklets in the Kitchen. Do you have a favorite holiday meal? Please tell us about it in the comments box below if you feel so inclined.

My name is Connie Cockrell and I write SciFi, Fantasy, Mysteries, and a lot of other things and you can find links to all of my books at

This entry was posted in Chicken, Christmas, Connie, Holidays and tagged , , , by conniecockrell. Bookmark the permalink.

About conniecockrell

A 20-year Air Force career, time as a manager at a computer operations company, wife, mother, sister and volunteer, provides a rich background for Connie Cockrell’s story-telling. Cockrell grew up in upstate NY, just outside of Gloversville, NY before she joined the military at age 18. Having lived in Europe, Great Britain, and several places around the United States, she now lives in Payson, AZ with her husband: hiking, gardening, and playing bunko. She writes about whatever comes into her head so her books could be in any genre. She's published sixteen books so far, has been included in five different anthologies and been published on and Connie's always on the lookout for a good story idea. Beware, you may be the next one. She can be found at or on Facebook at: or on Twitter at: @ConnieCockrell or on Amazon at

One thought on “Chicken Scallopini with Mushrooms and Brandy Sauce: Chicklets in the Kitchen Post

  1. Pingback: Chicken Scallopini with Mushrooms and Brandy Sauce: Chicklets in the Kitchen Post | ConniesRandomThoughts

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