Chicken scallopini with mushrooms

Serves six to eight


I was thrilled when my local kosher butcher started selling boneless chicken already cut into really thin slices-because the slices cook in minutes. If you can only get the thicker, boneless pieces, you can slice them laterally to create slices that are 5cm x 12cm x 8mm. Another option is to take the boneless chicken breasts and pound them between two pieces of waxed paper.

Serves: 6–8
Preparation: 20 minutes
Cooking: 25 minutes


● 80ml extra virgin olive oil
● 80g potato starch or 65g matzah cake meal
● ¼ tsp salt, plus more to taste
● ½ tsp black pepper, plus more to taste
● 8–10 chicken scallopini or boneless chicken breasts, thinly sliced or pounded
● 8 shiitake mushrooms, cleaned and cut into 8–12mm thick slices
● 8 button mushrooms, cleaned and sliced into 8–12-mm thick slices
● 120ml white wine
● ½ tsp fresh or dried thyme leaves
● 500ml chicken or vegetable broth
● 3 tbsp fresh lemon juice
● 2 tsp finely chopped fresh parsley leaves for garnish


● To prepare the chicken: preheat oven to 120°C.

● Heat the oil in a large frying pan over medium-high heat.

● Place the potato starch, salt and pepper in a large plastic bag and shake to mix. Add the chicken breasts, three at a time, close the bag and shake to coat. Shake off the excess.

● Add the breasts to the frying pan and cook for 2 to 4 minutes per side, or until you see some browned parts.

● Transfer the cooked chicken to a 23 x 33cm roasting pan. Repeat with the rest of the chicken and keep it warm in the oven.

● To prepare the sauce: add the mushrooms to the same frying pan and cook for 2 minutes, stirring often.

● Add the wine and thyme and cook for 2 minutes more, or until the wine starts to evaporate.

● Add the broth and lemon juice and cook for another 2 to 3 minutes, or until the sauce thickens a little.

● To assemble the dish: remove the chicken from the oven. Pour the sauce over the chicken, turning the breasts to coat both sides.

● Add salt and black pepper to taste and sprinkle with the chopped parsley.

● Serve immediately or place in the oven to keep warm until serving.

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