A delightful twist on the classic Chicken Scaloppine, featuring a creamy mushroom sauce and tender chicken.
Heat half of the butter in a large sauté pan over medium heat.
Using unsalted butter allows you to control the saltiness of the dish.
Add the sliced mushrooms to the pan and sauté until tender, then remove and set aside.
Ensure the mushrooms are evenly sliced for uniform cooking.
Melt the remaining butter in the pan and add the chicken breasts. Cook until golden brown and fully cooked through, then remove and set aside.
Pound the chicken breasts to an even thickness for consistent cooking.
Add the green onions, white wine, and crumbled bouillon cube to the pan. Bring to a boil, then reduce the heat and simmer until the liquid is reduced by half.
Reducing the sauce intensifies its flavor.
Stir in the heavy cream and cook until the sauce thickens slightly. Do not let it boil.
Keep the heat low to prevent the cream from curdling.
Return the mushrooms and chicken to the pan, coating them with the sauce. Heat through.
Ensure the chicken is fully coated in the sauce for maximum flavor.
Serve the chicken and mushrooms with the sauce drizzled over the top. Enjoy!
Garnish with fresh parsley for a pop of color and added freshness.
