Chicken Scaloppine with Mustard Cream Sauce

with sautéed mushrooms and squash fideos

$9.95 per serving

Prep & Cook Time: 35-45 min.

Cook Within: 5 days

Difficulty Level: Intermediate

Spice Level: Not Spicy

Contains: Milk, Tree Nuts

Calories Conscious
Carb Conscious
A note about serious food allergies

We love Italian-inspired cuisine, but with its typical carb and calorie content, it doesn't always love us back. For those of us paying attention to glycemic indices, there's hope. Our version of chicken scaloppine subs pasta with delicious squash "noodles" and takes advantage of almond flour for a crispy chicken breast that's much lower in calories and gluten-free!

In Your Box (serves 2)

  • 1 Shallot
  • 6 oz. Cremini Mushrooms
  • 1 Yellow Squash
  • 1 Zucchini
  • 2 Garlic Cloves
  • 2 Boneless Skinless Chicken Breasts
  • Info
    3 oz. Almond Flour
  • 3 fl. oz. White Cooking Wine
  • Info
    5 fl. oz. Canned Evaporated Whole Milk
  • 1½ oz. Dijon Mustard
  • Nutrition (per serving)

  • Calories
    535
  • Carbohydrates
    33g
  • Fat
    17g
  • Protein
    64g
  • Sodium
    548mg
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Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 1 Small Bowl
  • 1 Large Pan

Before You Cook

  • Step 1 - Prepare the Ingredients
    1

    Prepare the Ingredients

    Peel and mince shallot. Cut mushrooms into ¼" slices. Trim yellow squash and zucchini ends, peel, and using a peeler, shave into long, thin ribbons. Stack ribbons and make thin, lengthwise cuts to form "fideos." Mince garlic. Rinse chicken breasts and pat dry. On a separate cutting board, cut chicken breasts into 3 pieces. Cover with plastic wrap and gently pound with a meat mallet or small pan to a uniform thickness of ⅓”. Season with a pinch of salt and pepper.

  • Step 2 - Dredge the Chicken
    2

    Dredge the Chicken

    Place almond flour in a small bowl, add 1 tsp. salt and ½ tsp. pepper, and mix thoroughly. Dredge chicken cutlets in flour, press flour firmly into chicken, shake off any excess, and place on a plate. Heat a large pan over medium-high heat and add 3 Tbsp. olive oil.

  • Step 3 - Cook the Chicken
    3

    Cook the Chicken

    Add chicken cutlets to hot pan in a single layer without crowding (working in batches if necessary) and cook on one side until deep brown, about 3-4 minutes. Flip cutlets, add 1 Tbsp. olive oil, and cook 2-4 minutes, or until chicken reaches a minimum internal temperature of 165 degrees. Transfer chicken to a plate, wipe pan clean, and return to medium-high heat.

  • Step 4 - Cook the “Fideos” and Mushrooms
    4

    Cook the “Fideos” and Mushrooms

    Heat 2 tsp. olive oil in pan used to cook chicken and add mushrooms. Cook 5 minutes, stirring, until mushrooms begin to brown. Add squash “fideos” and zucchini "fideos" to pan and cook 2 minutes, or until fork tender. Season with ¾ tsp. salt and ¼ tsp. pepper, remove to a plate, and wipe pan clean.

  • Step 5 - Make the Sauce
    5

    Make the Sauce

    In same pan used for mushrooms, heat 1 tsp. olive oil over medium heat. Add shallots and garlic and cook 2 minutes, or until fragrant. Add white cooking wine and cook 1 minute. Add evaporated milk and cook 2 minutes, or until slightly thickened. Stir in Dijon and cook an additional minute. Season with a pinch of salt and pepper and remove from heat.

  • Step 6 - Plate the Dish
    6

    Plate the Dish

    Divide vegetables between two plates and spoon sauce next to vegetables. Nestle three pieces of chicken on top of sauce.