Chicken with Sun-Dried Tomato Mushroom Sauce
Chicken Scallopini with Sun-Dried Tomato Mushroom Sauce is a beautifully elegant dish that is so quick and easy to make. Your friends and family, however, will think you slaved for hours in the kitchen making this. Bright, crisp, and savory flavors permeate every bite. Light the candles, take out the good plates and flatware, your guests will think they are at a classy restaurant!
What’s the Name of This Restaurant?
What separates your average restaurant from a classy one? Not much, actually. Ambiance, types and quality of ingredients, the wait staff. What about the food? Ah! If you’ve ever watch top chefs on TV, from time to time you will see them take a cheaper cut of beef, for example, and cook it masterfully while an less skilled cook cooks a higher quality steak, and the chef’s lower quality one tastes better or just the same. The point? Technique, skill, experience.
Here is a dish that you will swear is from a classy restaurant. You just need to know a few techniques to make this mouthwatering meal. Your family and guests won’t believe you cooked it. Unless they were watching you. Then they will think you’re secretively taking cooking classes while they’re asleep!
Chicken Scallopini with Sun-Dried Tomato Mushroom Sauce?
Scallopini (or scaloppine) is a dish that uses thin slices of meat – beef, veal, pork, chicken – that is slightly coated with flour. It is sauteed and is typically served with a sauce. Chicken Scallopini with Sun-Dried Tomato Mushroom Sauce is a marvelous combination of delicate flavors that make one bold dish!
I came up with this meal when I worked at the restaurant. Many dishes had scallopini pieces of meat. They were so tender. So I gave it a try myself. Or course, the 1st time wasn’t as good as this one, but it was amazing! It was after I had gained a lot of knowledge and skills from the chefs. I made only a few tweaks on this one over the years. It was already amazing from the start!
What Are the Ingredients for Chicken Scallopini with Sun-Dried Tomato Mushroom Sauce?
- Boneless Skinless Chicken Breast
- All Purpose Flour
- Olive Oil
- Shiitake or Baby Bella Mushrooms
- Shallot
- Garlic
- White Wine
- Lemon Juice
- Sun Dried Tomatoes
- Capers
- Fresh Basil
- Chicken Stock
- Butter
- Fresh Parsley
Ingredient Notes
Shiitake or Baby Bella Mushrooms – I love using shiitake with this dish because they are robust and hearty and hold up well in the sauce. But baby bella is a good substitute.
White Wine – I use Chardonnay. I buy a 1.5 liter bottle for $10. It tastes awesome! You don’t have to go crazy with the cost of the wine you buy.
Sun Dried Tomatoes – I buy mine in oil. I love to marinate my sun dried tomatoes.
Capers – I hate capers, but they add a flavor you can’t get elsewhere. I pick them out while eating.
Chicken Stock – I love to use Better Than Bouillon
Chicken Scallopini Cooking Instructions
- Slice the chicken breasts thin (I cut off the tenderloins and sliced them in half and also got 3 slices from the remainder of the breasts – so 5 pieces total from each breast). Use a kitchen mallet/tenderizer to flatted the pieces of chicken to the same thickness, about 1/4 inch thick. Season with salt and pepper.
- In a medium to large skillet over medium heat, add 2 tablespoons of olive oil.
- Put the flour in a flat container or a plate. Remove 1 tablespoon of flour and reserve for later. Place the chicken slices in the flour to coat them.
- Shake off the excess flour and place the chicken in the pan. Cook each piece for 3-5 minutes on each side. Once the chicken pieces are cooked, put them on a plate and cover until later.
Note: leave the brown bits stuck to the pan as this will add flavor, unless they are burnt. If that’s the case, either clean out the skillet or use a new one.
Sun Dried Tomato Mushroom Sauce Cooking Instructions
- In the same skillet, add the remaining 2 tablespoons of olive oil. Add the mushrooms and cook until soft, about 4-5 minutes.
- Now add the shallots and garlic. Season with salt and pepper. Cook for only 2 minutes.
- Pour in the white wine to deglaze the pan. Use your utensil to scrape the bits stuck to the bottom of the pan.
- Add the lemon juice, sun dried tomatoes, capers, and basil and sauté for another 1-2 minutes.
- Pour in the chicken stock and turn up the to bring the sauce to a boil.
- Mix the 1 tablespoon of flour reserved from earlier with a small amount of water to make what’s called a slurry. Slowly pour that in while stirring. You will notice the sauce getting thicker.
- Reduce the heat to medium and add the chicken back in to the skillet, wiggling them to get the pieces under the sauce. Let simmer for 5 minutes. Mix in the butter ad the very end to give the sauce a silky feel.
- Serve over spaghetti or your favorite pasta! Also goes well with double baked mashed potatoes. Garnish with fresh parsley.
Useful Kitchen Tools
I don’t know what I would do without these amazing kitchen tools. I use all of these at least once a week, some I use every day. None of these are sponsors. However, the links below are brands I trust and use regularly. I highly recommend these product to make your life in the kitchen easier.
Other Amazing Recipes That You’ll Love!
Creamy Sherry Chicken and Mushrooms
Restaurant Quality Chicken Piccata
Sausage and Pasta with a Pesto Cheese Sauce
Creamy Shrimp and Mushroom Pasta
Shrimp Penne w/ Creamy Vodka Sauce and Crispy Prosciutto
Chicken Scallopini with Sun-Dried Tomato Mushroom Sauce
Ingredients
- 1 pound Boneless Skinless Chicken Breast, sliced thin
- 1/2 cup cup All Purpose Flour
- 4 Tablespoons Olive Oil, divided
- 1 cup Shiitake Mushrooms, sliced
- 1/4 cup Shallot, diced
- 3 cloves Garlic, minced
- 1 cup White Wine
- 1 Tablespoon Lemon Juice
- ½ cup Sun Dried Tomatoes, sliced
- 1 Tablespoon Capers, drained
- 2 Tablespoons Fresh Basil, chopped
- 2 cup Chicken Stock
- 1 Tablespoon Butter
- Salt and Pepper to taste
- Fresh Parsley, chopped for garnish
Instructions
Chicken
-
Slice the chicken breasts thin (I cut off the tenderloins and sliced them in half and also got 3 slices from the remainder of the breasts – so 5 pieces total from each breast). Use a kitchen mallet/tenderizer to flatted the pieces of chicken to the same thickness, about 1/4 inch thick. Season with salt and pepper.
-
In a medium to large skillet over medium heat, add 2 tablespoons of olive oil.
-
Put the flour in a flat container or a plate. Remove 1 tablespoon of flour and reserve for later. Place the chicken slices in the flour to coat them.
-
Shake off the excess flour and place the chicken in the pan. Cook each piece for 3-5 minutes on each side. Once the chicken pieces are cooked, put them on a plate and cover until later.
Note: leave the brown bits stuck to the pan as this will add flavor, unless they are burnt. If that's the case, either clean out the skillet or use a new one.
Sauce
-
In the same skillet, add the reaming 2 tablespoons of olive oil. Add the mushrooms and cook until soft, about 4-5 minutes.
-
Now add the shallots and garlic. Season with salt and pepper. Cook for only 2 minutes.
-
Pour in the white wine to deglaze the pan. Use your utensil to scrape the bits stuck to the bottom of the pan.
-
Add the lemon juice, sun dried tomatoes, capers, and basil and sauté for another 1-2 minutes.
-
Pour in the chicken stock and turn up the to bring the sauce to a boil.
-
Mix the 1 tablespoon of flour reserved from earlier with a small amount of water to make what's called a slurry. Slowly pour that in while stirring. You will notice the sauce getting thicker.
-
Reduce the heat to medium and add the chicken back in to the skillet, wiggling them to get the pieces under the sauce. Let simmer for 5 minutes. Mix in the butter ad the very end to give the sauce a silky feel.
-
Serve over spaghetti or your favorite pasta! Also goes well with double baked mashed potatoes. Garnish with fresh parsley.
