Ingredients with Measurements:
- 4 boneless, skinless chicken breasts
- 1/2 cup all-purpose flour
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp garlic powder
- 1/4 cup olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 8 oz mushrooms, sliced
- 1 cup chicken broth
- 1/2 cup heavy cream
- 1/4 cup grated Parmesan cheese
- 2 tbsp chopped fresh parsley
Special equipment needed:
- Large skillet
- Wooden spoon
- Measuring cups and spoons
- Cutting board
- Chef's knife
Step-by-step instructions:
1. In a shallow dish, mix together the flour, salt, black pepper, and garlic powder.
2. Dredge the chicken breasts in the flour mixture, shaking off any excess.
3. Heat the olive oil in a large skillet over medium-high heat.
4. Add the chicken breasts to the skillet and cook for 5-7 minutes per side, or until golden brown and cooked through.
5. Remove the chicken from the skillet and set aside.
6. Add the onion and garlic to the skillet and cook for 2-3 minutes, or until softened.
7. Add the mushrooms to the skillet and cook for 5-7 minutes, or until tender and browned.
8. Pour in the chicken broth and bring to a simmer.
9. Stir in the heavy cream and Parmesan cheese.
10. Return the chicken to the skillet and spoon the mushroom sauce over the top.
11. Cover the skillet and simmer for 10-15 minutes, or until the chicken is heated through and the sauce has thickened.
12. Sprinkle with chopped parsley before serving.
Time:
Preparation time: 15 minutes
Cooking time: 30 minutes
Temperature:
Medium-high heat
Serving size:
4 servings
Nutritional information:
Calories: 450
Fat: 25g
Saturated Fat: 8g
Cholesterol: 135mg
Sodium: 950mg
Carbohydrates: 15g
Fiber: 2g
Sugar: 3g
Protein: 42g
Substitutions for ingredients:
- Chicken broth can be substituted with vegetable broth or water.
- Heavy cream can be substituted with half-and-half or milk.
- Parmesan cheese can be substituted with Romano cheese or Asiago cheese.
Variations:
- Add diced tomatoes to the mushroom sauce for a tangy twist.
- Use bone-in chicken thighs instead of chicken breasts for a more flavorful dish.
- Add chopped bacon to the mushroom sauce for a smoky flavor.
Tips and tricks:
- Make sure to shake off any excess flour from the chicken before cooking to prevent the sauce from becoming too thick.
- Use a meat thermometer to ensure that the chicken is cooked through.
- If the sauce is too thin, simmer uncovered for a few more minutes to thicken it.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve the chicken and mushroom scodellato on a bed of rice or pasta.
Garnishes:
Garnish with additional chopped parsley or grated Parmesan cheese.
Pairings:
Serve with a side salad or garlic bread.
Suggested side dishes:
- Roasted vegetables
- Mashed potatoes
- Steamed broccoli
Troubleshooting advice:
- If the sauce is too thick, add a little more chicken broth or cream to thin it out.
- If the chicken is not cooked through, return it to the skillet and cook for a few more minutes.
Food safety advice:
- Make sure to cook the chicken to an internal temperature of 165°F to prevent foodborne illness.
- Store leftovers promptly in the refrigerator to prevent bacterial growth.
Food history:
Scodellato is an Italian word that means "served in a bowl." This dish is a classic Italian comfort food that is often served with pasta or rice.
Flavor profiles:
This dish is creamy, savory, and slightly sweet.
Serving suggestions:
Serve with a glass of red wine for a complete Italian meal.
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Region: Italian