This Baked Chicken Scallopini with Mushrooms is the perfect make ahead main course for a family dinner or for company! The butter, wine and lemon juice create a silky smooth and tangy sauce that everyone loves!
The first dinner I ever cooked for a date in college was found in a Glamour magazine; featured in the column "A Romantic Dinner for Two."
I cut out the recipe, Baked Chicken Scallopini with Mushrooms, and saved it hoping it would come in handy someday. Sure enough it did!
Every woman knows that the way to a man's heart is through his stomach, so I definitely needed to know what his preferences were. When asked, he immediately answered, "Anything with SHROOMS!"
It was a given that I was going to try this recipe out on him. After all, what did I have to lose? If the meal didn't work out, the next date (if there was to be one) would be reservations!
The original recipe calls for veal scallopini but I substituted chicken breasts instead.
There are many versions of chicken scallopini, most of them prepared in a skillet and served immediately. However, this recipe baked in the oven, ensures a moist, tender, absolutely melt-in-your-mouth chicken!
And you can prepare it ahead of time, even better!
The wine, lemon and mushroom sauce complements the flavor of mashed potatoes or buttered noodles. I also like to serve these delicious and easy Honey Glazed Carrots.
Baked Chicken Scallopini with Mushrooms
- 3 pounds boneless chicken breasts
- 1 cup flour
- 2 teaspoons salt
- 1/2 teaspoon ground pepper
- 1/2 stick (1/4 cup) butter, divided
- 8 Tablespoons extra virgin olive oil, divided
- 3 cloves fresh garlic, pressed
- 12 ounces sliced mushrooms
- 1/2 cup dry vermouth or dry white wine
- 2 1/2 Tablespoons fresh lemon juice
- 3/4 cup low sodium chicken broth
- Fresh parsley and sliced lemon for garnish
- Preheat oven to 325º F.
- Using a very sharp knife, carefully slice the chicken breasts in half using a horizontal cut.
- Place 2 chicken breast halves into a Ziploc bag, remove air and seal.
- Using a meat mallet or rolling pin, gently pound the chicken until it’s an even thickness, about 1/8-1/4 inch. Do the same with the remaining chicken breasts.
- In a separate Ziploc bag, mix the flour, salt and pepper. Add the chicken a few pieces at a time; seal the bag and shake until all the chicken has been floured. Remove chicken; shake off excess flour and set side.
- Heat half of the butter and half of the oil in a large nonstick skillet over medium heat. Saute garlic cloves in the butter and oil until lightly brown. Remove the garlic.
- In the same pan, cook the chicken pieces over medium heat until lightly browned on both sides, 2-3 minutes per side. Add more butter and oil if needed.
- Remove the chicken to an 9-by-13 baking dish. Cover and keep warm.
- Add the remaining butter and oil to the pan. Cook and sauté the mushrooms in the same skillet as the chicken until the mushrooms have turned brown at the edges and have absorbed the butter and oil.
- Arrange mushrooms over the chicken pieces.
- Add the wine, lemon juice and broth to the skillet. Bring liquids to a boil.
- Pour the sauce over the chicken and mushrooms.
- Bake at 325º F, covered tightly, for 45 minutes to 1 hour.
- Garnish with chopped fresh parsley and sliced lemons before serving.