Chicken Scallops with Mushrooms and Almond Milk, a very simple recipe that, although made with plant-based milk, is truly delicious. Not only is it ideal for everyone, but it’s also simple and quick to make, especially if the chicken breast has already been prepared by your trusted butcher and maybe the mushrooms are already sliced. I recommend thicker slices to keep them softer, as thinner ones tend to dehydrate more easily. Please remember never to wash chicken, as it would spread harmful bacteria into the sink and all around. You would then need to disinfect everything because salmonella is always lurking. Additionally, doing so will cause the chicken to absorb water, which it will release during cooking, irreparably ruining the success of the recipe. Remember that it is a product that needs to be eaten cooked.
If you enjoy chicken, then you should not miss the next recipes:
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 15 Minutes
- Cooking time: 15 Minutes
- Portions: 4 people
- Cuisine: Italian
Ingredients
- 1.5 lbs Chicken breast
- as needed Whole wheat flour
- 1.5 lbs Champignon mushrooms
- 1 clove Garlic
- 1 1/4 cups Almond milk
- 5 tablespoons Extra virgin olive oil
- as needed Salt and pepper
Tools
- 1 Pan
- Paper towels
- 1 Knife
- 1 Cutting board
Preparation
Take the chicken slices out of the fridge (preferably cut thick) at least half an hour before cooking, so they reach room temperature. Meanwhile, clean the champignon mushrooms with a damp cloth and slice them. Also, chop rosemary and sage.
In a non-stick pan, pour the extra virgin olive oil, garlic clove, and mushrooms, and place over medium-high heat.
While they cook, add salt, half the chopped herbs, and let them cook without covering. After a few minutes, when the mushrooms change color, remove them from the pan and set them aside on a plate.
Pat the chicken slices dry with paper towels and then coat them in flour. In the same pan where the mushrooms were cooked, add more extra virgin olive oil, and when it’s hot, place the meat inside.
After browning them well, adjust the salt, add three-quarters of the almond milk (but only after warming it to avoid shocking the chicken breast), all the mushrooms previously sautéed, and let it cook until the liquid completely evaporates.
Finally, pour the remaining almond milk and turn off the heat after a few seconds. This way, you’ll get a wonderfully creamy sauce.
Serve our Chicken Scallops with Mushrooms and Almond Milk immediately, but they are also delicious at room temperature.
Tips and Storage
Chicken scallops can be stored for at least two days in the refrigerator, in an airtight container, preferably glass or ceramic.
You can also freeze them, but always remember to thaw them slowly in the refrigerator and never at room temperature to avoid serious intoxication.
You can always substitute almond milk with any other plant-based milk or cow’s milk.
