Chicken Scallopini

This Chicken Scallopini is a quick and comforting dish packed with the earthy flavors of mushrooms, fresh herbs, and a rich cream sauce. Perfectly pan-seared chicken served over pasta or mashed potatoes makes it a weeknight favorite.

 🍽 Serves: 4- 6

⏱ Prep Time: 10 minutes

⏱ Cook Time: 20 minutes

⏱ Total Time: 30 minutes

Ingredients

• 500g chicken breast fillets, thinly sliced

• 200g button mushrooms, thinly sliced

• ½ bunch fresh sage leaves, finely chopped

• 6 sprigs fresh thyme, leaves only

• 3 tablespoons plain flour

• ½ cup chicken stock

• 1 cup thickened cream

• Pasta or mashed potatoes, to serve

• Olive oil, for frying

• 1 tablespoon butter

• 1 tablespoon lemon juice

• Salt and pepper, to taste

Instructions

1. Prepare the Herb Flour Coating. On a plate, mix the flour with chopped sage, thyme leaves, salt, and pepper.

2. Cook the Chicken. Heat a generous drizzle of olive oil in a large pan over medium-high heat. Dredge each piece of sliced chicken in the flour mixture, shaking off excess. Add to the hot pan and cook for about 1–2 minutes per side, until lightly golden.(The chicken doesn’t need to be fully cooked through at this stage.)Transfer to a plate and set aside.

3. Sauté the Mushrooms. In the same pan, add the butter. Once foaming, add the mushrooms. Cook on high heat until the mushrooms are golden and the liquid has evaporated.

4. Make the Sauce. Pour in the chicken stock and cream, stirring to combine. Return the chicken to the pan, reduce the heat to low, and simmer for 5 minutes, or until the sauce thickens and the chicken is cooked through. Add the lemon juice and stir well.

5. Serve. Spoon the creamy chicken and mushroom sauce over cooked pasta or mashed potatoes. Garnish with extra fresh herbs if desired.

Tips:

• Dried sage and thyme can be used if fresh isn’t available.

• Recipe best cooked just before serving but chicken and mushrooms can be prepared in advance.

• Chicken stock can be prepared with 1/2 cup water and 1 teaspoon chicken stock powder.