Porcini Dusted Chicken Scaloppine
Elevate your weeknight dinner game with this Porcini Dusted Chicken Scaloppine, a dish bursting with earthy richness and vibrant flavors. Thinly pounded chicken cutlets are coated in a sophisticated blend of finely ground porcini mushroom powder, seasoned flour, and a hint of black pepper, then pan-seared to golden perfection. Finished in a luscious white wine and lemon sauce, this recipe offers the perfect balance of savory and tangy notes. Garnished with fresh parsley and served with sides like creamy mashed potatoes or a crisp green salad, this meal transforms simple ingredients into a restaurant-quality masterpiece. Ready in just 45 minutes, it’s the ideal choice for an elegant yet easy dinner. Keywords: porcini dusted chicken, chicken scaloppine, white wine sauce, quick dinner recipe, gourmet chicken dish.
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Recipe Information
Ingredients
- 1 oz Dried porcini mushrooms
- 4 Boneless, skinless chicken breasts
- 0.5 cup All-purpose flour
- 1 tsp Salt
- 0.5 tsp Black pepper
- 4 tbsp Unsalted butter
- 2 tbsp Olive oil
- 0.5 cup Dry white wine
- 0.5 cup Chicken stock
- 2 tbsp Fresh lemon juice
- 2 tbsp Fresh parsley, chopped
Instructions
Place the dried porcini mushrooms in a spice grinder or food processor and process until they are finely ground into a powder. Transfer the porcini powder to a shallow dish.
Slice the chicken breasts in half horizontally to create thin cutlets. If needed, place the cutlets between sheets of plastic wrap and pound gently with a meat mallet to ensure even thickness (about 1/4 inch).
In another shallow dish, combine the all-purpose flour, salt, black pepper, and 2 tablespoons of the porcini powder. Mix well.
Dredge each chicken cutlet in the flour mixture, ensuring it is evenly coated, and shake off any excess. Set aside.
In a large skillet, heat 2 tablespoons of butter and the olive oil over medium-high heat until the butter is melted and sizzling.
Add the chicken cutlets to the skillet in batches (avoid overcrowding) and cook for 2-3 minutes per side, or until golden brown and cooked through. Transfer the cooked chicken to a plate and tent with foil to keep warm.
Reduce the heat to medium, then pour the white wine into the skillet. Stir and scrape up any browned bits from the bottom of the pan with a wooden spoon.
Add the chicken stock and let the mixture simmer for 2-3 minutes to reduce slightly.
Stir in the lemon juice and the remaining 2 tablespoons of butter. Cook for another minute, whisking gently until the sauce is smooth and glossy.
Return the chicken cutlets to the skillet, turning them to coat in the sauce. Heat for 1-2 minutes until warmed through.
Transfer the chicken to a serving platter. Spoon the sauce over the top and garnish with chopped fresh parsley.
Serve immediately with your choice of sides, such as mashed potatoes, roasted vegetables, or a simple green salad.
Nutrition Facts
Calories |
1771 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 93.8 g | 120% | |
| Saturated Fat | 36.6 g | 183% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 475 mg | 158% | |
| Sodium | 2748 mg | 119% | |
| Total Carbohydrate | 59.9 g | 22% | |
| Dietary Fiber | 6.2 g | 22% | |
| Total Sugars | 3.2 g | ||
| Protein | 146.2 g | 292% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 121 mg | 9% | |
| Iron | 9.3 mg | 52% | |
| Potassium | 1735 mg | 37% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
