Chicken and Mushroom Scallopine was the perfect choice. Tender chicken fillets in a creamy mushroom sauce.... mmmmm who could want for more? Everyone enjoyed and it's definitely the perfect dish for a work night or would even be perfect for a dinner party where you prefer to spend more time with your guests than with your kitchen.
Chicken and Mushroom Scallopine
Points per serve: 4.5
4 chicken breast fillets, skin removed
2 tablespoons plain flour
freshly ground black pepper
2 tablespoons olive oil
1 leek, trimmed, thinly sliced
400 g cup mushrooms, sliced
1/3 cup dry white wine
1/2 cup chicken stock
1/4 cup light thickened cream
1 tablespoon lemon juice
1 pinch salt
ground black pepper
1/4 cup flat-leaf parsley, chopped
Flatten chicken breasts until 1/2cm thick. Combine flour and salt and pepper on a large plate. Lightly coat chicken in flour.
Heat 1 tablespoon oil in a large heavy-based frying pan over medium-high heat. Cook chicken, in batches, for 2 minutes on each side or until golden. Transfer to a plate.
Add remaining 1 tablespoon oil and leek to pan. Cook, stirring for 3 minutes. Add mushrooms. Cook, stirring often, for 4 minutes or until golden.
Add wine to pan. Bring to the boil. Gently boil for 2 minutes or until slightly reduced. Stir in stock, cream and lemon juice. Season with salt and pepper. Simmer over medium-low heat for 3 minutes.
Return chicken to pan. Cover, cook for 4 minutes or until chicken is cooked through. Sprinkle with parsley.