Creamy chicken breast with mushrooms…
If you’re tired of the usual grilled chicken breast but want something tasty and at the same time light, chicken scallopini with mushrooms are just what you’re looking for.
You can prepare this dish either for a celebration or for an ordinary day; it will always be delicious, tender and flavorful and suitable for both adults and children.
To make it you can use either fresh or frozen mushrooms and even a mix including porcini, which will make it even more indulgent.
Are you ready to follow me in the kitchen? Let’s go — in a few minutes your dish will be ready to bring to the table!!
- Difficulty: Very easy
- Cost: Very inexpensive
- Preparation time: 15 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients
- 1.75 lb chicken breast (sliced)
- 28 oz mushrooms (fresh or frozen)
- to taste 00 flour (all-purpose flour)
- to taste salt
- 3.5 tbsp butter
- to taste garlic
- to taste parsley
- 1 cup water (or vegetable broth)
- to taste extra virgin olive oil
Tools
- Pan
Creamy Chicken Breast with Mushrooms: preparation…
If you use fresh mushrooms, clean the stem, remove the bulk of the dirt with a napkin, rinse them quickly under running water and pat them dry with paper towels, then cut them into quarters or more.
If you use frozen mushrooms, of course skip this step.
Melt 1 tbsp of butter taken from the total in a large pan and add two tablespoons of extra virgin olive oil, add the garlic peeled and halved and a little chopped parsley. Let them sauté, add the mushrooms (I used fresh ones and added a bit of frozen mix with porcini), season with salt and cook until all the water has evaporated, then remove the garlic.
When cooked, set them aside.
Dredge the chicken breasts in flour, making sure it adheres well. Melt the remaining butter in a large pan and brown the scallopini.
When they change color and become white, add the cooked mushrooms and one cup of water or broth.
Let everything come back to a boil and finish cooking (10–15 minutes will be enough). If you used water, adjust the salt.
Turn off the heat, let it cool slightly, and serve it still warm.
If you need to prepare the chicken in advance, just heat it briefly before serving, adding a little water and it will be like freshly made.
Store any leftovers in the refrigerator well sealed and consume within two days after reheating thoroughly (this will reduce the risk of any bacterial contamination taking over).
If you liked this recipe, also have a look at:
–Breaded Chicken Breast with Potatoes and Zucchini;
–Chicken Breast with Peas, Soft and Creamy;
–Sliced Chicken with Tabasco, Cherry Tomatoes, Avocado and Herbs;
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