Chicken Scallopini with Cream Sauce
Serves 2.
From “The Art of Jacques Pépin” by Jacques Pépin, who writes: “This is a classic recipe, usually made with veal, but it works just as well using a chicken breast, which is much easier to find and less expensive. The chicken breast done this way is moist, flavorful, elegant and simple. Here, I prepare it with mushrooms, and to complete the meal I would serve some rice, pasta or roasted potatoes and a nice green salad as well.” (Harvest, 2025)
- 1 boneless, skinless chicken breast, about 8 oz.
- 2 tbsp. peanut oil
- 1 tbsp. butter
- ¾ tsp. salt, divided
- ¾ tsp. freshly ground black pepper, divided
- 1½ tbsp. Wondra flour
- 2 tbsp. chopped shallot
- 1 c. (diced into ½-in. pieces) mushrooms, about 3 oz.
- ¼ c. white wine
- ⅓ c. heavy cream
- ¼ tsp. potato starch dissolved in 1 tbsp. water (you could also use cornstarch or rice flour)
Directions
Cut the chicken breast into four slices lengthwise to get four scallopini, about ⅜ inch thick. Heat the oil and butter in a large skillet. Sprinkle the chicken with half of the salt and pepper and dredge in the flour.
Place the chicken in the hot butter and oil and cook over high heat for about 1½ minutes on each side. Transfer to a platter and keep warm. Add the shallot and mushrooms to the skillet and cook for about 1 minute. Deglaze with the wine and cook for about 1 minute. Add the cream and remaining salt and pepper and bring to a boil. Add the diluted starch and boil gently for 15 seconds. Pour over the chicken and serve.
