This recipe for Chicken Scallopini is an easy and healthy weeknight dinner that doesn’t sacrifice on flavor.
Ready in 45 minutes or less, the chicken is browned in a skillet, flavored with garlic, mushrooms and a white wine sauce and baked until tender.
When people hear I have a food blog and mostly post about desserts, I know the wheels in their head are turning and they wonder how in the world I can make all those cookies, cheesecakes and cupcakes and still eat healthy.
While I have to admit, blogging about desserts can be derailing to healthy eating, with a little discipline and a good arsenal of healthy and delicious recipes, there is no reason to get off track.
Our healthy main courses usually consist of chicken or fish, because when I come home from work, I need something that can be ready in less than an hour starting from scratch.
One of our favorites, and something that I have made several times in the last month, is this Chicken Scallopini.
- 1 – 1 1/2 lbs boneless skinless chicken breasts
- 2/3 cup flour
- 6 tablespoons butter divided
- 4 tablespoons olive oil
- 2 cloves garlic minced
- ½ pound fresh mushrooms sliced
- 3 tablespoons fresh lemon juice
- ½ cup chicken broth
- 1/3 cup white wine or additional chicken broth
- Preheat oven to 325 F. Thaw the chicken breasts portions and pound them to an even 1/2 inch thickness. Sprinkle them with salt and pepper.
- Heat 2 tablespoons of the butter and olive oil in a skillet to a medium high heat. Add a clove of minced garlic. Flour the chicken lightly and brown in two batches until golden, about 3 minutes. Between batches, add additional butter, olive oil and garlic clove.
- Place the browned chicken in an oven proof casserole dish. Heat the last 2 tablespoons of butter in the same skillet and sauté the mushrooms until tender. Add the lemon juice, chicken broth, and white wine and bring to a simmer. Pour the mushrooms and juice over the chicken in the casserole dish. Bake at 325 F. for 30 minutes or until cooked through.