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Meghann's Chicken Scallopini
Meghann's Chicken Scallopini
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Prep Time:
15 minutes
Cook Time:
35 minutes
Total Time:
50 minutes
Tender chicken breasts smothered in creamy onion sauce - a family favorite!
Ingredients:
  • 3 tablespoons canola oil
  • 4 skinless, boneless chicken breast halves, pounded 1/2-inch thick
  • 2 cloves garlic, minced
  • 2 onions, sliced
  • 0.5 cup white wine
  • 0.5 cup chicken stock
  • 0.75 cup heavy cream
  • 1.5 teaspoons all-purpose flour
Instructions:
  • In a large skillet over medium-high heat, heat the canola oil. Season the chicken breasts with salt and black pepper, then pan fry in the skillet until golden brown, fully cooked, and the juices run clear - about 10 minutes per side. Ensure the internal temperature reaches 165°F (74°C) with an instant-read thermometer. Transfer the cooked chicken to a platter and cover with foil.
  • Place the skillet back on the stove over medium heat. Add garlic and onion, stirring often until the onion is soft and translucent, around 5 minutes. Pour in white wine to deglaze the skillet, scraping up any flavorful brown bits with a spatula. Pour in chicken stock and simmer until reduced, approximately 5 minutes. Finally, add heavy cream and flour, stirring until the sauce thickens. Pour this delightful sauce over the chicken before serving.

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