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

A note about serious food allergies

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.

In Your Box (serves 2)

  • 6 oz. Cremini Mushrooms
  • 1 Shallot
  • 2 Garlic Cloves
  • 1 Lemon
  • 2 Boneless Skinless Chicken Breasts
  • Info
    5 oz. Angel Hair Pasta
  • 2 fl. oz. White Cooking Wine
  • Info
    4 fl. oz. Light Cream
  • Info
    1 oz. Shaved Parmesan
  • Nutrition (per serving)

  • Calories
    856
  • Carbohydrates
    64g
  • Fat
    39g
  • Protein
    56g
  • Sodium
    1053mg
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Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 1 Medium Pot
  • 1 Wire-Mesh Strainer
  • 1 Medium Non-Stick Pan

Before You Cook

  • Step 1 - Prepare the Ingredients
    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.

  • Step 2 - Make Scallopine and Cook Pasta
    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.

  • Step 3 - Cook the Chicken
    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.

  • Step 4 - Start the Shallot-Mushroom Cream
    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.

  • Step 5 - Finish the Dish
    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!