Chicken Scallopini with Red Wine Mushroom Sauce MICHAEL SYMONA tasty weeknight dish! CHICKEN SCALLOPINI WITH RED WINE MUSHROOM SAUCE1/4 cup olive oil. Kosher salt and freshly ground pepper (to taste)directions. Season chicken with salt and pepper. Place flour in a baking dish and season with Kosher salt and pepper. Corn Bread.

Dredge chicken in flour, shaking any excess off. In a large heavy bottomed skillet, heat olive oil over medium- high heat. Add chicken to pan, working in small batches.

Flipping once, cook chicken until golden brown, about 4 minutes per side. Add mushrooms to pan, adding more olive oil if needed. Allow to cook until caramelized, about 7 minutes. Add shallots and cook another 3 minutes.

Deglaze pan with red wine and allow mixture to reduce by half. Add chicken stock and whisk to combine, cooking until sauce thickens, about 3- 4 minutes more.

Saute green peppers in 2 of the 5 tablespoons of olive oil; add mushrooms. Continue to saute until mushrooms are lightly browned. Set aside. Brown garlic in the.

Add butter and Dijon to pan and whisk to combine. Add 1 tablespoon of tarragon to pan and stir.

Remove any filaments, fat or. lightly pound. Flour scallopini lightly, shaking off excess. Heat. artichoke marinade. Saute veal, a few at a. noodles (buttered). This recipe for Chicken Scallopini is loaded with flavorful personality.It's great for any night of the week and the bold-flavored ingredients make it impressive.

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Remove to platter and serve warm! Tip: If making this dish in the spring or summer, use white wine or rose instead of red!