Chicken Scallopini with Mushroom Pan Sauce

• 4 boneless skinless chicken breasts
• 1/3 cup all-purpose flour
• 1/4 cup olive oil
• 8 ounce button mushrooms
• 8 ounce baby bella mushrooms
• 1/2 shallot
• 2 clove garlic
• 13 tablespoon unsalted butter
• 3/4 cup dry white wine
• 1/2 lemon
• 1/2 cup Parmigiano Reggiano
• finely minced parsley and lemon zest for garnish (optional) (optional)
• salt and pepper, to taste

Steps

1. 1.Slice the chicken breasts in half widthwise (butterflying).▶0:39
2. 2.Place each sliced breast into a plastic zip bag and gently pound with a mallet or the bottom of a medium pot.▶0:53
3. 3.Season the chicken on both sides with salt and pepper; set aside on a parchment-lined sheet tray.▶1:13
4. 4.In a shallow wide bowl or pie pan, add the flour and season lightly with salt and pepper, mixing to combine.▶3:27
5. 5.One at a time, gently dredge the pounded seasoned chicken in the seasoned flour. Set aside on the sheet tray.▶3:42
6. 6.Add olive oil to a large 12" frying pan over medium heat.▶4:10
7. 7.After about 90 seconds of the oil heating, add the chicken and cook 3 to 4 minutes until browned and cooked through.▶4:19
8. 8.Set the cooked chicken aside. Add the sliced mushrooms to the pan, turn heat to high, and saute until well browned, 4 to 6 minutes.▶5:11
9. 9.Scrape mushrooms to one side. On the other side add shallots, garlic and 1 tablespoon butter; stir and saute 1 minute, then mix everything together.▶6:00
10. 10.Deglaze with the white wine and cook over high heat until au sec (almost gone).▶6:29
11. 11.Remove the pan from the heat, add the juice of 1/2 lemon, and vigorously mix in the remaining 12 tablespoons of ice-cold butter until emulsified.▶6:49
12. 12.Stir in the cheese until combined and creamy.▶7:22
13. 13.Season the sauce with salt and pepper, then return the chicken to the pan to heat through.▶7:41
14. 14.Garnish with parsley, more cheese, and the zest of the remaining 1/2 lemon.▶10:20