Big John and I love scaloppine, mushrooms and spinach. So why not make this recipe? It came out delish! Enjoy!
8 thin sliced and pounded Chicken Breast cutlets (boneless)
1/2 cup sifted flour
1/2 tsp Kosher Salt
1/2 tsp Granulated Garlic
1/2 tsp Hungarian Sweet Paprika
1/8 tsp Ground Black Pepper
1 1/4 cup Homemade Chicken Stock
1 1/4 cups sliced button or Cremini Mushrooms
3 sliced cloves of garlic
1/4 cup white wine
2 cups rinsed and dried baby spinach leaves
2 tbs. unsalted butter
Use your heaviest and largest skillet/pan for this. Add 2 tbs of Olive oil. Heat to medium. Mix together the flour, salt, pepper, paprika, granulated garlic. Dredge the cutlets in the flour on both sides, gently shaking off the excess. In batches saute’ the chicken for about 5 minutes per side. remove them to a platter loosely covered with foil when they are all done Do not stack, lay them out flat. Add the mushrooms and 1 more tbs. of olive oil to the pan. Raise the heat to medium high. Sprinkle the mushrooms with a little salt and pepper…Toss making sure all the mushrooms have been coated with the hot oil. Now saute’ the mushrooms till they start to take on color and are soft. Add the garlic. Saute for 2 minutes and then add the wine. Bring this to a boil and let it cook for 2 minutes. Now add the Stock and bring that to the boil. Stir well to combine all the pan ingredients. Let this boil for 3 minutes then lower to a simmer. In a cup or container add 2 tbs of the flour and then add , stirring while you add about 1/4 cup of the pan liquid. Keep stirring until all lumps are dissolved and you have a nice slurry. Stir the liquid in the pan and swirl in the slurry, keep stirring and gently bring the pan back to the boil THEN reduce to a simmer. It should be lightly thickened by now. Add the chicken back and top with the spinach. Cover the pan for 5 minutes. The spinach should have wilted and gently stir that into the chicken and mushrooms. Your chicken should be tender now and the sauce well blended and seasoned. Of course, check for seasoning at this point. Add any extra salt or pepper you think it needs, if any. Now add 2 tbs of unsalted butter to the pan and blend it into the pan. This adds a nice finish to the pan and extra flavor.