Creamy chicken scaloppine with mushrooms, an autumn main course and a truly comforting and flavorful dish. The creamy mushroom chicken breast is an extremely easy and quick main course that you will prepare in a few minutes and that will bring lots of flavor to the table!
If you are tired of the usual dry, bland chicken breast, this recipe will solve the problem and bring a tender, flavorful and succulent chicken breast to your table. A tasty dish whose aroma alone will make you hungry, and after eating the chicken with mushrooms, in its creamy sauce you will definitely want to mop up every last bit! To make creamy chicken breast with mushrooms, the meat should be floured and browned, then add the sautéed mushrooms and to finish and create our cream, a glass of milk, broth or even water will form the wonderful cooking liquid we’re after. In this version of chicken scaloppine with mushrooms I used milk, which, in addition to giving a smooth, delicate and creamy sauce, together with the flour makes the meat very tender. Now it’s time to run to the kitchen and discover the recipe for chicken scaloppine with mushrooms, but first I remind you that if you want to stay updated on new recipes you can follow my page Facebook and my profile Instagram.

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Difficulty: Very easy
Cost: Inexpensive
Preparation time: 10 Minutes
Portions: 4
Cooking methods: Stovetop
Cuisine: Italian
Seasonality: Fall, Winter and Spring

Ingredients to make chicken scaloppine with mushrooms

1 3/4 lb chicken breast
1 1/3 lb champignon mushrooms (or mixed mushrooms)
to taste parsley
2 cloves garlic
to taste salt
1 1/4 cup milk (or broth or water)
as needed extra virgin olive oil

Tools

Steps

Clean the mushrooms: remove the base with the dirt, then brush them with a soft-bristled brush or with a slightly damp paper towel, finally rinse them quickly under running water and pat them dry. Slice half of them and finely chop the other half.
Sauté the garlic in a generous splash of oil, add the mushrooms, let them soften, season with salt and add the parsley. When all the moisture has evaporated, remove from the heat and set aside. (Adding some mixed mushrooms with porcini, or frozen porcini, to the champignons will make everything even tastier and more fragrant).
Coat the chicken breast in flour, making sure it sticks well. Pour a good amount of oil into a large pan and brown the scaloppine.
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When they have changed color and are browned, add the cooked mushrooms (remove the garlic) and then the milk (or water or broth).
Bring everything back to a simmer, adjust the salt and finish cooking — it will take about 10–15 minutes.
Turn off the heat, let it cool slightly and serve still warm.
If you need to prepare the chicken in advance, simply reheat it just before serving, adding a little water and bringing it to a boil; once removed from the heat it will be like freshly made.
Store any leftovers in the fridge in a well-sealed airtight container and consume within 24 hours after reheating thoroughly (this will minimize the risk of bacterial contamination).