Chicken Scaloppine with Tomato, Mushrooms and Spinach Recipe
This is the perfect do-ahead chicken dish that feeds a crowd and pleases everyone!
Servings
4
Ingredients
- 2 large chicken breasts (cut into scaloppine, you will have about 6 pieces)
- about ¼ cup potato starch, cornstarch, arrowroot powder (or any flour of your choice)
- kosher salt for sprinkling on each piece of chicken plus more for each vegetable
- freshly ground black pepper to taste
- About 3 tbsp. extra virgin olive oil, (divided)
- 6 button mushrooms, (stems removed, sliced)
- 8 shitake mushrooms
- 2 cloves garlic (smashed and chopped)
- 1 cup cherry tomatoes, (halved)
- 2-3 cups washed baby spinach
- ¼ cup white wine
- 1 cup chicken stock, chicken soup or bone broth (or water in a pinch)
- 2 tbsp. lemon juice
Instructions
- 1
Prepare a large flat surface with parchment paper, place the potato starch (or whatever you are using) on one side of the paper.
- 2
Lay the chicken pieces on the rest of the parchment and season both sides with salt and pepper. Dip each seasoned piece of chicken in the potato starch and shake off the excess.
- 3
Place a large oven safe serving dish near the stove. Heat a heavy duty pan over med high heat, add about 1-2 tbsp. of olive oil, place 3-4 pieces of chicken in the pan. Do not crowd. Cook for about 2 minutes on each side and remove to the serving dish. You do not need to cook it all the way through, it will cook as it sits. Repeat with more oil and more chicken until all the chicken is browned.
- 4
Add more oil to the pan, add the mushrooms, a pinch of salt and pepper and sauté until shrunken and browned. Remove them from the pan and add them to the dish with the chicken.
- 5
Add the garlic, cook until lightly browned, add the tomatoes, season with a pinch of salt and pepper, add the spinach, sauté until wilted. Add this mixture to the dish with the chicken.
- 6
Add the wine to the pan, let reduce for a minute, scraping up any brown bits at the bottom of the pan. Add the chicken stock, let cook for 3-5 minutes. It should boil, add the lemon juice. Pour this mixture over the chicken and arrange the vegetables around the chicken in a presentable way. Serve right away or refrigerate covered overnight.
- 7
If you need to reheat it: Bring to room temp for at least one hour before reheating and then reheat in a 300-400˚F oven (depending on what else is in the oven) until heated through, about 30 minutes.
Tips & Storage
- How to Store
- Refrigerate leftovers in an airtight container for up to 3-4 days. Chicken and turkey reheat well in the oven at 325°F to keep the meat moist.
- Can I Freeze This?
- Absolutely. Cool completely and store in a freezer-safe container for up to 3 months. Thaw in the refrigerator overnight before reheating.
- Cooking Tip
- Use a meat thermometer to ensure poultry reaches an internal temperature of 165°F (74°C) for food safety. Let it rest for 5-10 minutes after cooking for juicier results.
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Frequently Asked Questions
How do I make Chicken Scaloppine with Tomato, Mushrooms and Spinach?
This Chicken Scaloppine with Tomato, Mushrooms and Spinach recipe by Carolyn Cohen includes step-by-step instructions that are easy to follow. You'll need 13 ingredients and the recipe is designed for home cooks of all skill levels.
How many servings does this chicken scaloppine with tomato, mushrooms and spinach recipe make?
This recipe makes 4 servings. You can easily double or halve the recipe to suit your needs.
Can I make this chicken scaloppine with tomato, mushrooms and spinach ahead of time?
Yes! This recipe stores well in the refrigerator for 3-4 days and can be frozen for up to 3 months. Reheat gently before serving.