Malto Mario


The Lady & Sons

1,000 Italian Recipes

Friday, August 03, 2007

Chicken Scallopini with Mushroom Cream Sauce

'kay this dieting thing is for the fakking birds. And you know what else? So is this heat with 176% humidity we're having. :P

That combination does not make for a happy cook. Other than grilled chicken, fish and pork - my repertoire has dwindled down to practically nothing. We aren't enjoying our food these days - we've been eating to sustain. This heat doesn't even allow you to get fancy on the grill because who wants to stand in front of a 550º grill for longer than it takes to cook a chicken breast?? Not I, friends. Not. I.

Oh I could go on for DAYS with my whining and bitching.. I am sooo damn good at that. But I won't bore ya'll with the same old "Oh it's so hot!" routine. But I still have not cooked anything worth sharing, so I figured it was time to dip into the stash of recipes I've made in the past but never got around to blogging about.

Most likely I didn't feel they were blog-worthy, or I had made something fantabulous the same week and went with that recipe.. but hey, it's better than nothing, yes? I've got two chicken scallopini dishes that were pretty tasty, although not too visually appealing. Especially this first one I'm going to share, but it was delish and I really thought Hubbs wasn't going to be too thrilled, but he was!

This is one of those dishes that I most likely read a similar recipe for in the past and mentally filed it away. I remember the gist of these "mental recipes" and it's enough to allow me to just toss stuff into a skillet or pan and create what I had visualized. The dump and go's, as I call 'em. =)

There's nothing better than an evening pounding your meat, is there?


The satisfaction derived from taking out your frustrations on an innocent chicken breast is by far one of those activities that I look forward to after my 8 in the dungeon. All that's required is a couple sheets of plastic wrap, said innocent chicken mammories and a nice flat pummeling device. Personally, I like to whack my meat in beat to a song I am either listening to or a song that's been stuck in my head all day. Everyone once in a while, I'll even try morse code in the beating of my meat. It's always good to keep familiar - you never know when you might get stuck behind enemy lines with nothing but something to tap on, hoping some one will hear you and understand you are under duress. No, I don't really beat my meat in morse code. That's just plain silly. But I do like to take a running start from the opposite side of my kitchen, jump up right before I reach the counter so that I can slap the breasts kung-fu style. I even make that sound.. "Hiiii YAAAAAA"

We should all have fun with our food, don't you agree?

After I've squeezed every bit of stress out of my poor aching body, I dredge my flattened breast through a mixture of flour, salt and pepper. And then I fry - sweet fry - them in 2 TBS. butter and about 3 TBS. of minced garlic until they are golden brown and delicious.

Chicken Scallopini

Next comes a quick sauce that's made with the pan drippings after you've removed the crispedy breasts. A cup or two of a good chicken stock and a little white wine, some sliced mushrooms and a handful of sliced green onion set to simmer until the mushrooms are tender. Finally I finish it off with a blurp of sour cream. Nope, no calories in this dish!

Mushroom Cream Sauce

I usually serve chicken scallopini over pasta of some sort - I think I went with Pappardelle this time. If I'm making a sauce with my scallopini I try to choose a pasta that will easily hold the sauce. Plop the pasta on the dish, lay the scallopini over it and douse with sauce. Oh. Yeah. Baby. A sprinkling of sliced green onion over top is all that's needed in way of garnish. Serve with a fresh salad and you are all set!

Chicken Scallopini with Mushroom Cream Sauce
Lisa's Chicken Scallopini with Creamy Mushroom Sauce

2 chicken breasts, pounded flat
1 c. flour
salt & pepper, to taste
2 TBS. butter
3 TBS. minced garlic - about 5 garlic cloves?
1/2 c. sliced green onion, divided (Shallots would also work here)
1 c. chicken stock
1/4 c. white wine
1 c. sour cream (I use light sour cream and it works well)
1/2 c. chicken stock
1 TBS. corn starch
Salt and pepper, to taste
1/2 lb. pasta, cooked al dente

Pound chicken between two sheets of plastic wrap or in a large ziplock bag.

In a large shallow dish, mix the flour, salt & pepper well. Dredge breasts on both sides.

Cook pasta until al dente.

In a large skillet, heat the butter until it's almost browned. Fry chicken breasts until golden brown on both sides. Remove to a covered dish to keep warm.

Deglaze skillet with 1 c. chicken broth and the white wine, making sure to scrape up all the delicious bits. Add mushrooms and onions, simmer until mushrooms are tender - about 5 minutes. Add sour cream, salt & pepper, mix well. Test for seasoning at this point.

Sauce will be thin. In a small bowl, heat the 1/2 c. chicken stock in microwave until it's warmed and then whisk in the TBS. of cornstarch. Pour into skillet and stir well until sauce has thickened.

Return breasts to sauce and simmer until heated through. Split pasta between two dishes, spoon a small amount of sauce over pasta then lay breast on top and spoon more sauce over breast. Sprinkle with sliced onion and take pictures and dig in!

Chicken Scallopini with Mushroom Cream Sauce


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Comments on "Chicken Scallopini with Mushroom Cream Sauce"


Blogger Peabody said ... (8/03/2007 6:03 PM) : 

Dieting is for the birds! Bring on the cream sauce!


Anonymous Anonymous said ... (8/03/2007 7:05 PM) : 

You are an evil woman! (but you won´t hear me complain if you were to serve me a big plate of this).


Anonymous Anonymous said ... (8/03/2007 9:06 PM) : 

I hear ya about this heat and humidity. The AC in my part of the office barely works so we've been sitting in an 80 degree room all day for the past week. I could barely bring myself to eat half of a tiny salad today! Heat + Humidity does not an appetite create.

Dieting is totally for the birds.

Ari (Baking and Books)


Blogger Helene said ... (8/04/2007 1:18 AM) : 

Oh...that looks so freaking good! I might have to make it real soon...even in this heat


Blogger Lis said ... (8/04/2007 8:00 AM) : 

You guys crack me up. :D



Blogger Belinda said ... (8/04/2007 11:17 AM) : 

This Chicken Scallopini is my kinda recipe, Lisa! It sounds so good, and anything with fresh sliced mushrooms goes to the top of the list for me. :-)


Blogger kellypea said ... (8/05/2007 5:04 AM) : 

Okay. I concede. It was hot 'n' humid here today, too, but nothing like what you have. Still. I hate the whole sweating thing. Oh, I'm supposed to be talking about food...Snort!

My huzbink would definitely, absolutely LOVE this recipe. I know it. And I'm going to have to dig in my reserves too, since I was on vacation. UGH. How did I know that being behind on a blog would be so stressful.

Beat my meat? Bwahahahahahha


Blogger Kelly-Jane said ... (8/05/2007 2:13 PM) : 

Humidity is horrible, when we first experienced it on holiday I thought I was going to die! Hope it gets a bit better soon.

I have a chicken dish like this that I make often, no recipe just an in the pan thing, I use marsala wine for it or white wine depending on what's open.

Looks lovely I KNOW I'd like it :)


Anonymous Anonymous said ... (8/05/2007 4:04 PM) : 

After reading this post, I just gave up my diet. Oh my...this looks incredible!


Blogger Callipygia said ... (8/05/2007 5:32 PM) : 

The idea of pounding "your meat" or breast (I'm embarrassed even writing this!!!) to morse code is so funny. Dish does look so good even though it did have the bejeezus kicked out of it.


Blogger Cynthia said ... (8/05/2007 7:28 PM) : 

Look at temptation!


Anonymous Anonymous said ... (8/05/2007 8:36 PM) : 

wooh Lis this looks delicious. And I'm just imagining you pounding the poor chicken to the tune of some song ...he he. Just in case you still want to grill but not in front of 550 degree grill , Lodge has a cast iron grill/griddle top that you can set on top of your stove. It works pretty well. :)


Blogger Chris said ... (8/05/2007 10:19 PM) : 

Dieting should be banned - I say! Abolished! Obliterated (did I spell that correctly?) said that your Scallopini looks quite yummy...:)


Blogger Cheryl said ... (8/06/2007 4:25 PM) : 

You are sick, sick, sick, that is why I truely love you. My kinda gal.

That is a fakkin awesome dinner you made.


Blogger Morven said ... (8/06/2007 5:05 PM) : 

mmmm 'shrooms and chickie are a great combination and with a little bit of wine and sour cream - oh my!


Blogger Kirsten said ... (8/07/2007 12:31 AM) : 


I must say that all the blogging and cooking has added about 5 lbs to me, but counting calories and eating diet food just isn't good blog fodder!! :)

This looks SOOOOOO good. Creamy and delicious.

xoxo, Kirsten


Blogger MyKitchenInHalfCups said ... (8/07/2007 10:28 AM) : 

Yes we should all enjoy our time in the kitchen this much!
I think they look beautiful and I'd be perfectly happy with just the sauted chicken. The sauce looks beautiful as do the mushrooms.


Blogger Deborah said ... (8/07/2007 2:51 PM) : 

It's been hot here, but luckily we don't get a whole lot of humidity.

This recipe looks amazing - bookmarked!!


Blogger maltese parakeet said ... (8/16/2007 1:19 PM) : 

i tried this last week and it was great! i have to admit i used heavy cream instead of sour cream, though!


Anonymous Anonymous said ... (8/29/2007 9:18 PM) : 

I made this tonight, and it was fabulous! Used 3 big cloves of garlic and 2 shallots, a bag of sliced button 'shrooms and regular sour cream. I was out of corn starch as well, but a roux added a couple minutes before serving worked beautifully. The boy loved this, and I'll definitely be making it again!

-Laura @


Blogger Lis said ... (8/30/2007 7:56 PM) : 

Laura - that is just so great to hear! Thanks so much for letting me know.. you've made my night!



Blogger ChefNick said ... (1/02/2008 1:32 PM) : 


I think I can see that the sauce broke a bit, which is probably due to the low-fat sour cream.

I'm going to make it tonight and the only way to go is 35% heavy cream (or full-fat sour cream). That will give you a really silky sauce with no "bits visible.

But it looks good anyway!


Blogger Lis said ... (1/02/2008 7:18 PM) : 

Chef Nick.. You are most definitely right, it did break somewhat! And I probably should have known it was the light SC.. I haven't made this since, but now you've given me a hankerin' to try it again. With heavy cream, of course. ;)

Thanks for commenting!



Blogger Yelena said ... (12/13/2008 3:47 PM) : 

Thank you for such a good recipe. I did it with 15% fat cream and sauce was great and thick,
without any problem. I even didn't add cornstarch.


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