Creamy Mushroom Scallops that Melt in Your Mouth. A simple and quick way to cook both the meat and its side dish together, a perfect dish for everyday lunch or dinner.
Tired of the usual dry and tasteless chicken? Get ready to discover the pleasure of a main course that combines the delicacy of chicken breast with the earthy and enveloping taste of champignon mushrooms.
These Chicken Mushroom Scallops are the essence of comfort food: quick to prepare (less than 30 minutes!) and immersed in a creamy and velvety sauce that will make you want to mop up the sauce (it’s a must!). Whether it’s an everyday dinner or a special lunch, this recipe is a guarantee of success.
Chicken breast with mushrooms is that classic main dish that pleases everyone, perfect for turning everyday cooking into a small festive moment, but also ideal for Sunday lunch. With a few simple and economical ingredients, the chicken remains tender and juicy and combines with the earthy taste of mushrooms, all wrapped in an incredibly flavorful and creamy sauce.
It’s the ideal recipe if you’re looking for a simple and comforting dish, capable of bringing true joy with every bite.
Get ready: the only real challenge will be resisting the temptation to mop up the sauce!
If you don’t like chicken or simply want to change, you can replace it with:
Turkey breast slices are the closest alternative to chicken, equally lean and delicate, and cook in the same time.
The classic veal scallops are the ideal choice for a richer flavor and even more tender meat (the dish will become a true traditional “Mushroom Scallop”).
If you’re looking for a more flavorful meat, thinly sliced pork loin works great. Just be careful not to overcook it to keep it juicy.
Whatever your choice, the final result will always be a cozy and delicious main dish!
- Difficulty: Easy
- Cost: Inexpensive
- Preparation time: 10 Minutes
- Portions: 4 People
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: All seasons
- Energy 374.48 (Kcal)
- Carbohydrates 21.00 (g) of which sugars 2.20 (g)
- Proteins 33.71 (g)
- Fat 17.30 (g) of which saturated 4.81 (g)of which unsaturated 2.24 (g)
- Fibers 1.90 (g)
- Sodium 905.37 (mg)
Indicative values for a portion of 240 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
Creamy Mushroom Scallops that Melt in Your Mouth
- 4 slices chicken breast (or turkey or beef or veal etc.)
- 14 oz champignon mushrooms (Or mixed mushrooms (porcini, pleurotus, etc.))
- as needed all-purpose flour (About 4-5 tablespoons for flouring)
- 1 knob butter (optional)
- as needed extra virgin olive oil
- cup white wine
- cup vegetable broth (or hot water Essential for the creamy sauce)
- 1 clove garlic
- as needed parsley
- salt
- pepper
- 1 carrot (optional)
Tools
- Frying Pan
Steps
Creamy Mushroom Scallops that Melt in Your Mouth
Clean the mushrooms by cutting off the end of the stem and removing the dirt with a damp cloth, then cut them into pieces.
Brown a clove of garlic in the oil.
If you like, you can add a chopped carrot.
Add the mushrooms, salt them, and sauté them first on high heat to remove the water, then cook them on medium heat, stirring occasionally.
Once ready, season them with some pepper, adjust the salt and remove them from the pan, setting them aside.
Meanwhile…
If the chicken slices are too thick, lightly pound them with a meat mallet between two sheets of parchment paper.
Dredge the chicken slices in flour, making sure to cover them evenly and shake off excess flour gently.
This is essential for the creaminess of the sauce.
Arrange the meat in the pan (without overlapping) and brown it over high heat for about 2-3 minutes per side, until golden. You can deglaze with a little white wine (optional).
Add ⅓ cup of hot vegetable broth (or hot water). The flour on the bottom will dissolve, creating the sauce.
Only at this point, add the mushrooms you had set aside, and let the scallops absorb the flavors in the sauce for 1 minute.
Season with chopped parsley and serve immediately.
Enjoy your meal…
Tips
You must remove all excess flour. The meat should only be lightly coated. If you use too much flour, the sauce will be lumpy or too thick and taste “raw”.
Do not cook the mushrooms and meat at the same time.
Cook the mushrooms first and remove them from the pan. This allows them to release water without steaming the meat.
Cook the meat quickly (2-3 minutes per side) and remove it (even if not fully cooked). The final cooking will take place in the sauce, keeping it tender.
Ask the butcher for thin slices (about half a centimeter) and if they are not uniform, gently pound them with the meat mallet to prevent some parts from overcooking.
Do not overlap the slices in the pan during browning. Cook in two batches if necessary: the pan should be hot and the meat should brown, not steam.
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