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
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 www.ConniesRandomThoughts.com.