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Chicken Scallopini With Mushrooms and Parmesan cheese
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5 from 11 votes

Chicken Scallopini with Mushroom Cream Sauce

Chicken Scallopini is the Italian-style dish featuring thinly-pounded chicken cutlets covered in a creamy mushroom white wine sauce with capers and fresh thyme. Ready in under 30 minutes!
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: Main Course
Cuisine: Italian
Keyword: chicken scallopini, mushroom cream sauce
Servings: 4
Calories: 426kcal
Author: Jovita | Yummy Addiction


  • 2 skinless boneless chicken breasts
  • salt and pepper , to taste
  • 1/3 cup all-purpose flour , for dredging
  • 3 tbsp olive oil
  • 2 tbsp butter , divided
  • 2 cloves garlic , sliced
  • 6 button mushrooms , sliced
  • 1/3 cup dry white wine
  • 1 tbsp lemon juice
  • 1 tbsp fresh thyme leaves
  • 1 tbsp drained capers
  • 2/3 cup heavy cream
  • 1/2 tbsp all-purpose flour


  • Slice each chicken breast in half lengthwise to get 4 thin cutlets.
  • Place each cutlet between two sheets of parchment paper or plastic wrap and lightly pound to an even thickness. Season both sides with salt and pepper.
  • Spread the flour on a plate and dredge the chicken pieces in it, lightly coating both sides. Shake off any excess flour.
  • In a large skillet over medium heat, heat 3 tablespoons olive oil. Add the chicken pieces (work in batches if necessary) and cook 4-5 minutes on the first side, or until golden brown. Flip and cook another 4-5 minutes, or until cooked through. Transfer the chicken to a plate and cover with aluminum foil to keep warm.
  • Return the empty skillet to the stove, add 1 tablespoon butter and heat it over medium heat. Add sliced garlic and cook for 20 secs. Add sliced mushrooms and saute, stirring frequently, for about 2 to 3 minutes.
  • Pour in dry white wine and lemon juice. Cook for 1 minute, stirring constantly, until the sauce reduces slightly. Add thyme leaves, drained capers and stir. Pour in the heavy cream and cook for another minute.
  • Meanwhile in a small bowl, mix 1 tablespoon of melted butter and 1/2 tablespoon flour. Add this butter mixture to the mushroom mixture and whisk quickly. Bring to a simmer, stirring constantly. Add salt and pepper to taste. When the mixture thickens turn off heat.
  • Return the cooked chicken cutlets to the skillet, cover with the sauce, and serve over pasta or rice.



Calories: 426kcal | Carbohydrates: 11.2g | Protein: 33.4g | Fat: 27.3g | Cholesterol: 137.2mg | Sodium: 119.8mg | Sugar: 1.3g | Vitamin A: 16IU | Vitamin C: 4mg