Chicken Scallopini with Sauté Mushrooms and Creamy Asiago Polenta

5.0/5 rating (1 votes)

You need 2 pans and less then 1 hour to prep, cook, set the table and enjoy this dinner!  This is quick and easy for a weeknight dinner or perfect for entertaining. Just add a fresh green salad to complete this dish.

 

Ingredients

  • 2 tablespoons unsalted butter, divided
  • 12 ounces mixed wild mushrooms, sliced
  • 1 (8-ounce) white or bella mushrooms, sliced
  • 4 (6-ounce) skinless, boneless chicken breast, halved
  • 2 teaspoon salt, divided
  • 1 teaspoon freshly ground black pepper, divided
  • Olive oil
  • 1 cup low sodium chicken broth
  • 1 tablespoon chopped fresh parsley
  • 2 1/2 tablespoons extra-virgin olive oil
  • 1 teaspoon grated lemon zest
  • 1 1/2 tablespoons fresh lemon juice
  • 4 lemon wedges
  • --------------------------------------------
  • 2 cups fat-free or dairy free milk
  • 3/4 cup water
  • 3/4 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 3/4 cup instant polenta
  • 1/2 cup grated asiago cheese

Directions

  1. In a large nonstick sauté pan over medium heat add in 1 tablespoon of butter then add in all mushrooms. Season with 1 teaspoon of salt and ½ teaspoon of pepper and cook for about 5-7 minutes. Remove from pan and place in a bowl. Let sit.

  2. On a clean work board place each chicken breast half between 2 sheets of wax paper or plastic wrap then pound to 1/4-inch thickness using a meat mallet. 

  3. Sprinkle chicken evenly with 3/4 teaspoon salt and 1/2 teaspoon pepper. Heat the same pan over medium-high heat. 

  4. Add about 2 teaspoon of olive oil or coconut oil in the pan and let it get very hot. Add 2 breast halves to pan; sauté 2 minutes on each side or until done. Repeat with remaining chicken adding more oil if needed. Add broth and wine to pan; bring to a boil, scraping pan to loosen browned bits using a wooden spoon. Cook until reduced to 1/2 cup (about 5 minutes).  Reduce the temperature to low then stir in butter and mushrooms.

  5.  Whisk remaining 1/4 teaspoon salt, parsley, oil, lemon zest, and juice.  Set aside

  6. To prepare polenta, combine milk, water, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a whisking constantly; reduce heat, and cook 2 minutes or until thick, stirring constantly. Remove from heat, and stir in cheese.  To serve add polenta on the plate then top with chicken and mushrooms with some of the juice.  Top with parsley and lemon then enjoy!

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