Chicken Scaloppine with Mustard and Beer, a quick main course that requires little effort and only a few ingredients. Not only is it easy to prepare, but it also looks great on the table, especially when you have guests. So, not the usual sad piece of chicken thrown in the pan. Make sure to have the slices cut thicker than usual, otherwise they risk drying out. By following my instructions, the result of this dish will be excellent. If you don’t like mustard, you can replace it with a bit of gorgonzola or cooking cream, but of course, it will be a different recipe.
It’s very important not to wash the meat, especially chicken, because it can carry salmonella. Doing so could contaminate everything in contact with it and be very harmful to our health. To eat chicken safely, just cook it, but don’t overcook it because it wouldn’t make sense.
If you love chicken meat, then don’t miss the upcoming recipes:
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 4 people
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Fall, Winter
Ingredients
- 1.3 lbs chicken breast slices
- 1.4 tbsp sweet mustard
- 7.1 oz beer
- 1 onion
- 1 sprig sage
- to taste salt and pepper
- 4 tbsp extra virgin olive oil
- to taste flour
Tools
- 1 Skillet
- 1 Small pot
- 1 Knife
- 1 Chopping board
- 1 Paper towels
Preparation
First, take the meat out of the fridge and bring it to room temperature: this way, it won’t suffer thermal shock when it comes into contact with the hot pan. This will prevent it from hardening irreparably.
Cut the sage into pieces and the onion into slices. Pat dry the chicken slices with paper towels, which should be cut thicker to prevent them from drying out during cooking, and coat them with flour.
Heat a non-stick skillet and sauté the onion with the sage along with the extra virgin olive oil. Once they start to fry, add the chicken breast slices without lowering the heat to avoid boiling them. In this case, cooking must be very quick.
After flipping them, cook for a few minutes, add the necessary mustard, and immediately after, the beer, previously warmed. Dissolve the mustard and turn the chicken several times to flavor it. All this should happen within 10 minutes from browning. A minute before turning off, season with salt and pepper to taste.
Serve our Chicken Scaloppine with Mustard and Beer immediately and pour all the cooking sauce over them (to make the sauce, pour a little hot water into the pan and stir with the cooking residues until you get a thick liquid). Finally, garnish them with a bit of sage torn with your hands.
Tip
Chicken scaloppine, like all foods, can be stored in the refrigerator for a few days.
However, you should arrange them inside an airtight container, preferably made of glass or ceramic, to avoid the toxicity of plastic.
We can also freeze them to have a ready supply, but remember to thaw in the refrigerator or microwave.
