Chicken Scaloppine with Red Wine Mushroom Sauce

By Leslie Blythe  , ,   

December 5, 2017

Scaloppine is meat that is flattened by pounding and usually dredged in flour or breadcrumbs. My friend Barbee saw this Chicken Scaloppine with Red Wine Mushroom Sauce on The Chew and said it was the best chicken she had ever made or eaten! I have to agree with her, it's a winner.

  • Prep: 15 mins
  • Cook: 20 mins
  • Yields: 4 - 6 Servings


1In a medium skillet over medium-high heat, add olive oil and heat.

2Meanwhile, in a shallow baking dish, add flour, season with salt and pepper, whisk to combine. Dredge the chicken in the flour mixture, shaking off any excess. Add the dredged chicken to the skillet, sauté for 4 minutes per side or until golden brown.

3Transfer the chicken to a platter.

4In the same skillet, add the mushrooms, sauté until they are browned and the juices have evaporated, about 5 minutes. Add the garlic and sauté 30 seconds. Stir in the red wine and sherry, bring to a boil and let reduce by one-third, remove from heat and whisk in the cold butter. Add the chicken and thyme sprigs to the reduced wine and butter mixture, adjust seasoning.

5Transfer to a platter and serve.

Recipe by Michael Symon, The Chew


¼ cup olive oil

⅓ cup flour

2 pounds chicken breasts, pounded to ¼-inch thickness

1 pounds crimini mushroom, thinly sliced

2 cloves garlic, thinly sliced

½ cup dry red wine

½ cup sherry

3 tablespoons cold unsalted butter, cubed

3 sprigs fresh thyme

kosher salt and fresh cracked pepper, to taste


1 Review

Eric Miller

December 5, 2017

This is really delicious–mushrooms, sherry, garlic and butter–what is not to love?

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