Chicken Scallopini with Mushrooms and Artichokes
A flavorful and cozy dish featuring tender chicken, earthy mushrooms, and tangy artichokes, all brought together with a luscious lemon butter sauce.
Ingredients
For the Chicken
- 1 lb mushrooms, sliced (I recommend cremini for a deeper flavor)
- 12 oz artichoke hearts, frozen or canned (if using canned, rinse thoroughly)
- 3 oz pancetta, diced (for a smoky richness)
- 2 Tbs capers (adds a delightful briny note)
- 2 pieces chicken breasts, butterflied if needed and pounded thin ensure even cooking
- 3-4 Tbs flour for dredging the chicken (use all-purpose or a gluten-free substitute)
- Salt and pepper to taste
- 2 Tbs avocado or grapeseed oil for frying the chicken
- 2 Tbs avocado or grapeseed oil for sautéing the mushrooms
For the Lemon Butter Sauce
- 1/4 cup lemon juice (freshly squeezed is best)
- 2 Tbs white wine (I prefer a dry variety like Sauvignon Blanc)
- 1/2 cup cream (heavy cream gives the best texture)
- 1/2 cup chicken broth
- 1 tsp corn starch (to help thicken the sauce)
- 3 Tbs butter (room temperature for easy incorporation)
- Salt and pepper to taste
Instructions
Cooking Steps
- Heat a large skillet over medium heat and add the diced pancetta. Cook until it’s browned and crisp, about 4-5 minutes.
- To the same pan, add a tablespoon of oil if needed, then toss in the sliced mushrooms. Season with salt and pepper, sautéing until fully cooked—about 8-10 minutes.
- Slice the artichoke hearts into quarters and add them to the pan along with the capers. Cook for an additional 2-3 minutes until heated through.
- If your chicken breasts are thick, butterfly them or pound them between two pieces of plastic wrap to about 1/4-inch thickness. Cut the chicken into smaller pieces, season with salt and pepper, and dredge lightly in flour.
- In another pan, heat the remaining 2 tablespoons of oil over medium-high heat. Fry the chicken pieces for about 3 minutes per side, until golden brown. Remove and place the chicken on top of the mushrooms and artichokes in the skillet.
- In the pan where the chicken was cooked, pour in the lemon juice and white wine. Boil until reduced by a third—about 2-3 minutes. Then stir in the cream and let it cook until slightly thickened.
- In a small bowl, mix the cornstarch with a bit of chicken broth to eliminate lumps, then add it to the pan along with the remaining broth. Cook until the sauce thickens.
- Slowly add the room temperature butter to the sauce while whisking. Season with salt and pepper to taste. Adjust with chicken broth or a pinch of sugar if too tart.
- Pour the sauce over the chicken and vegetable mix in the pan and serve hot.
Notes
Quality ingredients make a difference. You can prep some ingredients in advance to save time. Reheat gently to avoid toughening the chicken.