Chicken and Mushroom Scallopini
3-4 boneless, skinless chicken breasts
½ cup flour, or flour substitute (see note)
1 teaspoons kosher salt
½ teaspoon fresh ground black pepper
1 teaspoon turmeric
1 teaspoon garam masala
1 tablespoon unsalted butter
1 tablespoon olive oil
2 shallots, diced
1 lb shitake mushrooms, sliced
1 cup fresh or frozen peas
¼ cup wine or chicken broth
¼ cup heavy cream
2 teaspoons Dijon mustard
2 tablespoons flat leaf parsley, chopped
1 tablespoon tarragon, chopped
Place two chicken breasts in a sealable gallon size bag. Close bag, removing excess air. Pound the breasts to ¼ inch thickness using a rolling pin, or mallet. Repeat with remaining breasts. Cut breasts in half.
In a shallow bowl, mix the flour, salt, pepper, turmeric and garam masala. Dredge chicken in the flour mixture and set aside.
In a large skillet, heat oil and butter over medium high heat. Sautee chicken until browned on both sides and cooked through. This step may need to be done in several batches so as not to overcrowd the pan. Place cooked chicken on a plate and cover loosely with foil to keep warm.
Add the shallots to the pan and sauté over medium heat for 5 minutes. Add the wine or broth and continue to simmer until liquid is reduced by half. Add the mushrooms and peas and sauté for 5 minutes. Stir in the cream, mustard, parsley and tarragon. Add extra broth or wine to adjust the consistency. Season with salt and pepper.
To plate, top each chicken breast with the mushroom/pea mixture. Serve immediately.
Substitute white bleached flour with this healthier alternative: Two parts oat flour, two parts rice flour, one part buckwheat. Mix flours in advance and store at room temperature in an airtight container.Tags: Fall Harvest, Poultry —