Chicken Scallopini

• servings: 3 servings
• active time: 10 minutes
• total time: 30 minutes

Ingredients

3 boneless skinless chicken breasts (about 1 1/4 lb.)

Kosher salt

Freshly ground black pepper

1/3 c. all-purpose flour

2 tbsp. extra-virgin olive oil

4 tbsp. butter

8 oz. baby bella mushrooms, sliced

1/2 onion, finely chopped

2 cloves garlic, minced

1/4 c. white wine

1/4 c. low-sodium chicken broth

Juice of 1 lemon

1/4 c. heavy cream

Freshly chopped parsley, for garnish

Directions

Place flour in a shallow bowl. Pat chicken dry and halve each breast horizontally to yield two thin pieces. Season each piece with salt and pepper, then then dip each in flour, shaking off any excess flour.

In a large skillet over medium-high heat, heat oil. Add chicken and cook until deeply golden, about 3 minutes per side. Remove from pan and set aside.

Reduce heat to medium. Add to skillet butter, onion, and mushroom and cook until golden, 8 minutes, stirring occasionally. Add in garlic and cook until fragrant, 1 minute more.

Stir in white wine, broth, and lemon juice, season with salt and pepper, then let simmer until slightly reduced and thickened, 3 minutes. Stir in cream.

Return chicken to skillet and spoon sauce over to coat. Garnish with parsley before serving.

Nutrition

• Calories: 618
• Total Fat: 37 g
• Saturated Fat: 17 g
• Trans Fat: 1 g
• Cholesterol: 206 mg
• Sodium: 961 mg
• Total Carbohydrate: 17 g
• Dietary Fiber: 3 g
• Total Sugars: 4 g
• Protein: 48 g