Tuesday, April 5, 2011

Kinda like a lighter version of Chicken Scallopine

I needed to use up my mushrooms from the fridge, so I started checking out my favorite sites to see if I could find a good dinner recipe that included mushrooms.  Of course, I came across the Pioneer Woman, Ree Drummond.  This woman cooks like I WANNA eat.  I mean seriously, with real butter and real cream.  But, since I'm still trying to lose my baby weight, I sought out to make a healthier version, inspired by her Chicken Scallopine Recipe.  I served my version alongside a side salad and called it good. Hubby really enjoyed this one...I hope you will too!

  • 2 large whole boneless skinless chicken breasts, pounded thin, fat trimmed
  • 1/4-1/2 cup flour for dredging
  • 1 Tablespoons Butter
  • 1 package of Baby Bella Mushrooms, sliced (you can use white mushrooms also)
  • 1/3 cup dry white wine
  • 1/2 cup chicken broth
  • 1/4-1/2 of the juice of 1 lemon, depending on how lemony you like
  • A splash of Heavy Cream or Half and Half
  • 1 teaspoon Capers
  • 1 teaspoon fresh thyme leaves, finely chopped (You can also use Italian parsley.  I used Thyme because it's what I had on hand)
  • Salt and pepper to taste 
  • Cooking Spray
(Nutritional Information:  308 Cal., 12.9g Fat, 9.1g Carbs, 34.2g Protein)


Flatten chicken breasts to uniform thickness. If your chicken gets to be too large after being pounded, go ahead and cut it down to a more manageable portion.  This means leftovers anyway, right?

Salt and pepper both sides of chicken and dredge in flour, shaking off any excess flour. Heat a non-stick pan and coat it generously with Cooking Spray.  Fry chicken breasts until they are golden brown and cooked through.  Remove them from the pan to a plate and set aside. You'll probably need to do this in a couple of batches. 

Tip: Use wax to cover your chicken breast.  It prevents pieces of breasts ending up on your cupboards and walls.
Don't forget to shake off the excess flour!

Not too shabby looking considering there's no oil!
Throw butter and sliced mushrooms into a hot pan and stir. Immediately pour in wine, chicken broth, and the juice of the lemon. Stir to deglaze the pan, getting any good bits of flavor into that mixture.  Cook at a rapid simmer for 1-2 minutes.

Add in your splash of cream and stir.  Lastly, add capers and thyme and stir.  Turn off heat. Add salt and pepper to taste.  At this point, you could even squeeze in a bit more lemon juice if that tickles your fancy.  The key is to not under salt!

To serve, plate this by putting your pasta down first and topping with both the chicken and the mushroom mixture.  Top with a sprinkle of Parmesan cheese. 

Husband has requested that we put this meal into the rotation.  I'd say my work here is done...for tonight at least!  This is husband, by the way.  I like him...a lot!  =)
Baby Hudson decided to spit up all down Daddy's sleeve.  We don't even bother changing anymore. 


  1. Gleaming mushrooms looks just gorgeous. Love your tip with the wax paper LOL!