Scaloppine di Pollo con Funghi

Name: Scaloppine di Pollo con Funghi (Chicken Escalopes with Shaggy Ink Caps)
Yield: Serves 4
Cuisine: Italian
Ingredients: 4 tbsp roughly chopped dill leaves; 75 ml medium Sherry; salt and pepper; juice of ½ lemon; salt and pepper; 4 skinless, boneless chicken breasts; 400 g young shaggy ink cap mushrooms; plain flour, for dusting; 4 skinless, boneless chicken breasts; 4 tbsp olive oil; 85 g butter

Chicken Escalopes with Shaggy Ink Caps

Preparation info

Serves
4

Difficulty
Easy

Appears in

Antonio Carluccio – The Collection

By Antonio Carluccio

Published 2012

About

“These mushrooms appeared on my lawn just in time for this book! You shouldn’t use or drink alcohol when cooking or eating them as they may cause a reaction, so I have used a very small amount for flavour. The problem disappears in cooking.”

Ingredients

400 g young shaggy ink cap mushrooms
4 skinless, boneless chicken breasts
plain flour

Europe
Italy
Main course
Mediterranean

Method

Clean and trim the mushrooms.

Cut the chicken breasts into 4 pieces each, and beat them out between pieces of cling film until thin. Dust the pieces with flour and fry on each side in a pan in the hot butter and oil until brown. Remove the chicken and set aside.

In the same pan, fry the mushrooms for a few minutes. Add the Sherry and fry for a few minutes to evaporate the alcoho