Chicken scaloppine: how to quickly prepare them and make them super tasty with mushrooms and melting provola, creamy and very tender with a really special flavor. One of the main dishes I love to prepare when I have guests for lunch or dinner, suitable for any situation, it’s the quick dish, that can be prepared in advance and finished at the last moment, but can also be done quickly all at once, in 20 minutes max, including preparation and cooking. For the recipe, we need a nice chicken breast, fresh champignon mushrooms, and a bit of stringy provola or scamorza, classic or smoked if you want a stronger taste.
- Difficulty: Very easy
- Cost: Medium
- Preparation time: 20 Minutes
- Portions: 2
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for tasty chicken scaloppine with mushrooms and provola
- 1/2 chicken breast
- 1 clove garlic
- 1 chili pepper
- to taste flour
- to taste Salt
- to taste black pepper
- 10.5 oz champignon mushrooms
- to taste olive oil
- 1 small glass of white wine
- 1 small glass of milk
- 1.75 oz provola
Tools for preparing chicken scaloppine
- 1 Frying Pan
- 1 Knife
- 1 Glass
- 1 Cooking Spatula
- 1 Cutting Board
- 1 Meat Tenderizer
Steps for preparing tasty chicken scaloppine with mushrooms and melting provola
Cut the chicken into slices, pound it with a meat tenderizer on a cutting board. Then in a bowl, mix flour with a bit of dried oregano and coat the chicken.
In a skillet, add a little oil and brown the chicken on both sides. Set aside for a moment with the heat off and prepare the mushrooms.
In a skillet, add a little oil, add the halved garlic with the core removed, and a bit of chopped chili pepper, heat, and add the thinly sliced mushrooms. Add a little salt and let them brown over high heat.
When the mushrooms are almost ready, deglaze with half a small glass of wine, let it dry completely and finally add chopped parsley, with the heat off.
Take the chicken back, put it on the stove, add salt and a little of the previous white wine, let it flavor for a moment and add the mushrooms, let them flavor covered over low heat for about a minute.
When the wine has evaporated, add the milk, cover and cook over low heat for another minute or so. To make the chicken scaloppine more delicious, add slices of provola, cover and let the cheese melt. Ready to serve. Keep in mind that these are all quick steps, don’t overcook the chicken, a minute at most per step.
FAQ
Can it be made without provola?
Sure, mushroom chicken scaloppine are great and creamy even without provola.
Can chicken scaloppine be made without mushrooms?
Of course, chicken scaloppine are excellent even without mushrooms, you can make them simple with white wine, or with just milk, or both as I did, although I used it particularly for the mushrooms, or you can add a liqueur or citrus juice.
Why did I use milk to make the chicken scaloppine?
The milk makes the meat more tender and juicy and makes the scaloppine creamy and not dry.
