Mustard and Beer Chicken Scallops, a quick second course that requires little effort and is made with very few ingredients. Not only easy to prepare, but also very nice to bring to the table, especially when you have guests. So not the usual chicken slice thrown in the pan that brings so much sadness. Make sure to have the slices cut thicker than usual, otherwise they risk drying out. 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 obviously, it will be a different recipe.
It is very important not to wash the meat, especially chicken because it can carry salmonella. Doing so, the bacteria could contaminate everything in contact and would be really harmful to our health. To eat chicken safely, it will be enough to cook it, but not overcook it because that would make no sense.
If you love chicken meat, then don’t miss the upcoming recipes:
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 4 servings
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients
- 1.3 lbs thick-cut chicken breast slices
- 2 tbsp sweet mustard
- 0.85 cup beer
- 1 onion
- 1 sprig sage
- to taste salt and pepper
- 4 tbsp extra virgin olive oil
- to taste flour
Tools
- 1 Frying pan
- 1 Small pot
- 1 Knife
- 1 Cutting board
- 1 Paper towel
Preparation
First, take the meat out of the fridge and bring it to room temperature: in this way, it will not undergo 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 the chicken slices dry with paper towels, which we have had cut thicker so they do not dry out during cooking, and flour them.
Heat a non-stick pan and sauté the onion with the sage together with the extra virgin olive oil. As soon as they start frying, add the chicken breast slices without ever lowering the heat to prevent them from boiling. In this case, the cooking must be very quick.
After turning them over and cooking for a few minutes, add the necessary mustard and immediately after the previously heated beer. Dissolve the mustard and turn the chicken several times to flavor it. All this must happen within 10 minutes from browning. A minute before turning off, salt and pepper to taste.
Serve our Mustard and Beer Chicken Scallops immediately and pour all the cooking juices over them (to get the creamy sauce, pour a drop of hot water into the pan and mix with the cooking residues until a thick liquid is obtained). Finally, decorate them with a bit of sage broken by hand.
Advice
Chicken scallops, like all foods, can be stored in the refrigerator for a few days.
However, make sure to place them inside an airtight container, preferably glass or ceramic to avoid plastic toxicity.
If you wish, you can also freeze them to have a ready-made supply, but remember to defrost them in the refrigerator or microwave.
