Chicken Scallops with Mushrooms and Almond Milk, a very simple recipe that, despite being made with plant-based milk, is really tasty. Not only ideal for everyone, but also simple and quick to make, especially if the chicken breast has already been prepared by your trusted butcher, and perhaps the mushrooms are already sliced. I suggest thicker slices, to keep them softer, because the thinner they are, the more easily they dehydrate. Make sure never to wash the chicken, because you would spread harmful bacteria in the sink and all around. You would then need to disinfect everything because salmonella is always lurking. Also, by doing so, the chicken will absorb water that it will release during cooking, irreparably ruining the success of the recipe. I remind you that it is still a product that must be eaten cooked.
If you like chicken, then you shouldn’t miss the next recipes:
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 15 Minutes
- Cooking time: 15 Minutes
- Portions: 4 people
- Cuisine: Italian
Ingredients
- 24.7 oz Chicken breast
- to taste Whole wheat flour
- 24.7 oz Champignon mushrooms
- 1 clove Garlic
- 1 1/4 cup Almond milk
- 5 tbsp Extra virgin olive oil
- to taste Salt and pepper
Tools
- 1 Pan
- Paper towel
- 1 Knife
- 1 Cutting board
Preparation
Take the chicken slices out of the refrigerator (preferably cut thick), at least half an hour before cooking them, so they reach room temperature. In the meantime, 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, the garlic clove, the mushrooms, and put it on medium-high heat.
While cooking, add salt, half of the chopped herbs, and let cook uncovered. After a few minutes, as soon as the mushrooms change color, remove them from the pan and set them aside on a plate.
Pat the chicken slices with paper towels and then coat them in flour. In the same pan where you cooked the mushrooms, add more extra virgin olive oil, and when it is hot, place the meat inside.
After browning well, adjust the salt, add three-quarters of the almond milk (only after heating it to avoid thermal shock to the chicken breast), all the previously sautéed mushrooms, and let cook until the liquid has completely evaporated.
Finally, pour in the remaining almond milk and after a few seconds, turn off. This way, you will get a very tasty cream.
Serve our Chicken Scallops with Mushrooms and Almond Milk immediately, but they will also be delicious at room temperature.
Advice and Storage
Chicken scallops can be stored for at least two days in the refrigerator, inside an airtight container, preferably made of glass or ceramic.
You can also freeze them, but remember to always thaw them slowly in the refrigerator and never at room temperature, because of the risk of severe food poisoning.
You can always replace almond milk with any other plant-based milk or cow’s milk.
