Chicken Scallopini with Porcini Mushrooms (Scaloppine di Pollo ai Funghi Porcini)

Chicken Scallopini with Porcini Mushrooms (Scaloppine di Pollo ai Funghi Porcini) ingredients

• 0.75 oz dried porcini mushrooms
• 1.5 cups hot water
• 4 small boneless, skinless chicken breasts
• 0.5 cup all-purpose flour
• 1 tsp salt
• 0.5 tsp black pepper
• 2 tbsp olive oil
• 1 large shallot
• 2 cloves garlic
• 0.5 cup dry white wine
• 1 cup chicken broth
• 2 tbsp unsalted butter
• 0.25 cup fresh parsley

Watch how to make Chicken Scallopini with Porcini Mushrooms (Scaloppine di Pollo ai Funghi Porcini)

Follow the key cooking steps, then use the full instructions below for measurements and timing.

How to make Chicken Scallopini with Porcini Mushrooms (Scaloppine di Pollo ai Funghi Porcini)

1. Rehydrate the porcini mushrooms: Place 0.75 oz of dried porcini mushrooms in a small heatproof bowl. Pour 1.5 cups of hot water over them and let them soak for 20-30 minutes until softened. Once rehydrated, gently lift the mushrooms from the liquid, squeeze out excess water, and roughly chop them. Reserve the soaking liquid.
2. Prepare the chicken: Place each of the 4 small boneless, skinless chicken breasts between two pieces of plastic wrap. Using a meat mallet or rolling pin, pound them evenly to about 1/4-inch thickness. This ensures quick and even cooking.
3. Season and dredge the chicken: In a shallow dish, combine 0.5 cup of all-purpose flour, 1 teaspoon of salt, and 0.5 teaspoon of black pepper. Lightly dredge each pounded chicken breast in the seasoned flour, shaking off any excess.
4. Sear the chicken: Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Sear the chicken scallopini in batches for 2-3 minutes per side, until golden brown and cooked through. Remove the chicken from the skillet and set aside on a plate, tented loosely with foil.
5. Sauté aromatics: Reduce the heat to medium. Add 1 large finely chopped shallot to the skillet and sauté for 2-3 minutes until softened. Stir in 2 minced garlic cloves and cook for another 1 minute until fragrant.
6. Build the sauce: Add the chopped rehydrated porcini mushrooms to the skillet and sauté for 2-3 minutes. Pour in 0.5 cup of dry white wine, scraping up any browned bits from the bottom of the pan with a wooden spoon. Let the wine reduce by half, about 2 minutes.
7. Add broth and simmer: Carefully strain the reserved porcini soaking liquid through a fine-mesh sieve or paper towel-lined colander to remove any grit, then add 0.5 cup of this liquid to the skillet, along with 1 cup of chicken broth. Bring the sauce to a simmer and cook for 5-7 minutes, allowing it to slightly reduce and thicken.
8. Finish the sauce: Swirl in 2 tablespoons of unsalted butter until melted and emulsified, which will give the sauce a rich, glossy finish. Taste the sauce and adjust seasoning with additional salt and pepper as needed.
9. Combine and serve: Return the seared chicken scallopini to the skillet, spooning the mushroom sauce over each piece to coat. Gently heat through for 1-2 minutes. Garnish generously with 0.25 cup of chopped fresh parsley.
10. Serve immediately, ensuring each plate gets a good portion of the earthy porcini mushroom sauce. This dish is excellent with pasta, polenta, or steamed green beans.

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