Chicken Scaloppine
"--Adopted Recipe--"
- Ready In:
- 1hr
- Ingredients:
- 10
- Serves:
-
6
ingredients
- 4 tablespoons butter, divided
- 4 cups fresh mushrooms, sliced
- 6 boneless chicken breasts, pounded flat
- 1⁄3 cup green onion, sliced thinly
- 1⁄3 cup water
- 1⁄4 cup white wine
- 1⁄2 teaspoon chicken bouillon mix
- 1⁄3 cup whipping cream
- salt
- pepper
directions
- Melt 2 tablespoons of butter in large skillet.
- Saute mushrooms until tender and any liquid has evaporated; remove from pan; set aside.
- Melt remaining 2 tablespoons butter in same skillet.
- Saute chicken breasts on both sides until golden brown and cooked through; remove from pan; set aside.
- Add onions to pan; saute until tender.
- Add water, wine and bouillon mix to pan.
- Bring to boil.
- Cook and stir until mixture is reduced by half.
- Add cream to pan.
- Cook and stir until slightly thickened.
- Add salt and pepper to taste.
- Return mushrooms and chicken to sauce in pan.
- Reheat to serving temperature.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
I made this for my family last night. I followed the advice to add the garlic, tyme, and parsley. I served it over brown rice and poured the juices over the top, it was a big hit! This was fun and easy to make. -
Easy and delicious. The next time I make it I will dredge the chicken in flour in order to get a thicker sauce. -
I have tried this recipe twice and the first time found it to be a little bland. The second time I made it, I added 2 cloves of crushed garlic at the end of the cooking time with the onions and added 1/4 tsp of parsley and thyme. I also used chicken tenderloin (found in the frozen food section in a bag)that I dreged one side in flour before browning. This helped to thicken the sauce a little better. The first time making this dish took about an hour but the second time took only about 35 minutes. A good recipe to serve with pasta, salad, and garlic bread. -
I made this for my family one night but found it to be a little on the bland side. I made it again and added 2 cloves crushed garlic at the end of the onions. I also added 1/4 tsp parsley and 1/4 tsp thyme. I used chicken tenderloin as opposed to cutting up chicken breast and dreged one side in flour which helped to thicken the sauce. It took about an hour the first time but much less the second time I made it. An enjoyable dish with salad and garlic bread.
-
Loved the flavours in this dish, and its easy too. Reminded me of Steak Diane, but with chicken..lol
RECIPE SUBMITTED BY
GrandmaIsCooking
United States
