June 20th, 2016
I’ve mentioned before that my 18-year-old son is in Italy for the next two years on a mission for the LDS Church. We get an e-mail from him every Wednesday, and he always talks about how wonderful the food in Italy is. In fact, here is an excerpt from his latest e-mail:
We went to eat dinner at the house of one of our other investigators this week. His name is Luigi. The food was SO GOOD! They just pour out the food. They brought out the first course (appetizer) which was like potatoes with fried zucchini, then the second course which was some fried eggplant and sausages, then they brought out the mozzarella di Bufala and Fior di latte cheese with breads, and while we ate those they started grilling steaks for us with carrots and other vegetables. After all that they brought out gelato. It was incredible. I gained 7 pounds from that one meal. I loved it. Italian meals are the best. You just sit there and eat for hours and hours.
If I didn’t know any better, I would have never guessed it was my son who wrote that. He hates vegetables. I can’t believe he mentioned them five times in that one paragraph, including eggplant, and then said how much he loved the meal. I also don’t get that part about how people in Italy eat for hours and hours. I mean, don’t they have things to do? Like. . . . oh, I don’t know. . . picking up Giuseppe from soccer practice?
Anyway, one thing I do know is that Italians are good cooks. I love pasta and have several pasta dishes on this website, but the recipe I am sharing today is an Italian dish that doesn’t necessarily need to be served with pasta. This Chicken Scallopini is sautèed in butter and olive oil and then added to a cream sauce with fresh mushrooms, green onions, and seasonings. It’s delicious, and I hope you’ll enjoy it. As they say in Italy, Buon Appetito!
Recipe Adapted by Winner Dinners/Origin Unknown
6 boneless, skinless chicken breasts
5 tablespoons butter
5 tablespoons olive oil
1/2 pound fresh mushrooms, sliced
4 green onions, chopped
1/4 cup flour
1 14-ounce can chicken broth
1/4 cup white cooking wine
1 cup heavy cream
3/4 teaspoon salt
1/4 teaspoon pepper
Pound the chicken breasts with a meat tenderizer to flatten slightly, and then shake a small amount of salt on one side of each breast. Heat 2 tablespoons each of the butter and olive oil in a skillet. Add the mushrooms and saute until tender, about 5 minutes. Remove the mushrooms with a slotted spoon and reserve. Heat the remaining 3 tablespoons each of butter and oil over medium-high heat. Add the chicken and saute, turning once, until browned and cooked through. Remove chicken and reserve. Add the green onions to the pan and cook until tender, about 4 minutes, scraping the pan bottom with a wooden spoon to loosen the browned bits. Add the flour and chicken broth, and whisk together until smooth. Stir in the cooking wine, cream, salt, and pepper. Cook for about two minutes or until heated through, stirring constantly. Add the mushrooms and chicken, and simmer to reheat.