Pan-Seared Chicken Scaloppine
with shallot-mushroom cream
Prep & Cook Time: 25-35 min.
Cook Within: 5 days
Difficulty Level: Intermediate
Spice Level: Not Spicy
Contains: Milk, Wheat
Chef
Scott Gorsky
Tough day at work? Grab something flat and heavy and go to town making this dish. Scaloppine is an Italian term for a thin piece of meat, and tonight, my friend, you are the maestro of scaloppine. This chicken breast paired with capellini, more commonly known as angel hair, in a lemony, mushroom cream sauce will help you forget about your worries. So go ahead and channel your stress into something delicious.
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We LOOOOVED IT I can easily see serving it for guest 😍
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What an explosion of tastes! This was out of this world amazing!!
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Loved the lemon infused flavor throughout. My family wants me to make it again!
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the plates were clean...I could have licked them. perfection in instruction and production. Keeper
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This was a hearty meal. The sauce was delicious. There was a very generous amount of pasta-loved it!
In Your Box (serves 2)
- 6 oz. Cremini Mushrooms
- 1 Shallot
- 2 Garlic Cloves
- 1 Lemon
- 2 Boneless Skinless Chicken Breasts
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5 oz. Angel Hair Pasta
- 2 fl. oz. White Cooking Wine
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4 oz. Light Cream
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1 oz. Shaved Parmesan
Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.
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Nutrition (per serving)
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Calories811
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Carbohydrates70g
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Fat33g
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Protein55g
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Sodium1437mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Medium Pot
- 1 Wire-Mesh Strainer
- 1 Medium Non-Stick Pan
Before You Cook
Cooking Guidelines
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
- Steak and Pork 145° F (rest cooked meat, 3 minutes) |
- Seafood 145° F |
- Chicken 165° F |
- Ground Beef 160° F |
- Ground Turkey 165° F |
- Ground Pork 160° F
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1 Prepare the Ingredients
Quarter mushrooms. Peel and mince shallot. Mince garlic. Zest and halve lemon. Pat chicken breasts dry, and season both sides with ¼ tsp. salt and ¼ tsp. pepper.
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2 Make Scallopine and Cook Pasta
On a separate cutting board, cover chicken breasts with plastic wrap. Using a heavy object, gently pound to a uniform thickness of ½". Add pasta to boiling water and cook until al dente, 3-5 minutes. Reserve ½ cup pasta water and drain in a wire-mesh strainer.
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3 Cook the Chicken
Place a medium non-stick pan over medium heat and add 1 Tbsp. olive oil. Add chicken breasts to hot pan and cook undisturbed until browned, 5-6 minutes. Flip, and cook until chicken reaches a minimum internal temperature of 165 degrees, 4-5 minutes. Remove chicken to a plate. Reserve pan; no need to wipe clean.
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4 Start the Shallot-Mushroom Cream
Return pan used to cook chicken to medium-high heat and add 2 tsp. olive oil. Add mushrooms to hot pan and cook 1 minute. Stir in shallot and garlic and cook until fragrant, 30 seconds. Add white wine, squeeze juice of half the lemon over pan, and cook until liquid is mostly reduced, 1-2 minutes. Add cream and reserved pasta water to sauce. Bring to a boil, reduce to a simmer, and cook until sauce is reduced by half, 4-6 minutes.
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5 Finish the Dish
Remove sauce from burner and stir in half the Parmesan (reserve remaining for garnish). Season with a pinch of salt and pepper. Toss pasta with sauce. Plate dish as pictured on front of card, with remaining Parmesan, lemon zest, and a squeeze of remaining lemon, if desired. Bon appétit!
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