Mastering Chicken Scallopini | Rich and Irresistible Flavor

Ingredients:

➡️For the chicken breast:

• 2 chicken breasts, halved into two thin pieces
• 2 tablespoons plain flour
• 1 teaspoon smoked paprika
• Rapeseed oil (or vegetable oil)
• Ground rock salt
• Ground black pepper

➡️For the sauce:

• 50g chorizo sausage, cut into small cubes
• 50g chestnut mushrooms, sliced
• 50g white mushrooms, sliced
• 1 shallot, peeled and finely chopped
• 2 garlic cloves, peeled and finely chopped
• 20g butter
• 125ml double cream
• Juice of 1/2 lemon
• 150ml dry white wine
• 1/2 teaspoon dried oregano
• 20g parmesan cheese, grated
• Ground rock salt
• Ground black pepper
• Rapeseed oil (or vegetable oil) For the garnish:
• 120g tender stem broccoli, poached
• Fresh parsley, finely chopped

serve 2

Method:

1. Season the thin chicken pieces with a pinch of salt and black pepper. In a shallow bowl, mix the flour and smoked paprika. Coat each chicken piece with the flour mixture.
2. Heat a frying pan with some rapeseed oil (or vegetable oil) over medium heat. Fry the chicken until it turns golden, then set it aside.
3. In a separate sauté pan, heat some rapeseed oil (or vegetable oil) over medium heat. Fry the chopped chorizo sausage until it releases some oil. Add the chopped shallot and garlic, cook until fragrant. Add the sliced mushrooms, stir well, and cook for about 2-3 minutes or until the mushrooms soften. Pour in the white wine to deglaze the pan, add the oregano, and mix well. Simmer until the sauce reduces by half.
4. Stir in the double cream, lemon juice, and grated parmesan cheese. Season with salt and pepper to taste. Add the cold butter and stir until it melts into the sauce.
5. Put the fried chicken in the pan and let the sauce coat the chicken. Cover with a lid and simmer for about 10 minutes.
6. Serve the chicken with poached tender stem broccoli and a sprinkle of finely chopped parsley.
7. Enjoy your chicken scallopini!