Chicken Scallopini

Chicken Scallopini

Chicken Scallopini

This is a recipe I’ve been cooking for years.  It’s truly Atkins OWL friendly without a single modification.  It’s rich, but I love this one every once in awhile.  Vermouth has a distinctive flavor, but if you don’t have it, you could use an equal amount of dry white wine instead.  This will, however, greatly impact the final flavor.  This is real easy to put together yet it really delivers on flavor!  If you omit the vermouth/wine, this is OK for Induction.  this is a wonderful recipe to pull out after the holidays when you are trying to get rid of some leftover turkey meat.  It works very nicely in this creamy sauce.

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4  4-oz skinless, boneless pieces chicken breast

1 ½ T. olive oil

8 oz. mushrooms, cleaned and sliced

¼ c. chopped parsley

½ tsp. dried tarragon

1/3 c. heavy cream

3 T. dry vermouth or white wine (omit if on Induction)

Dash Salt & Pepper to taste

DIRECTIONS:  Pound chicken breasts between two pieces waxed paper until flattened to about ¼” thickness.  Lightly salt and pepper.  In a large non-stick skillet, heat 1 T. of the oil and sear chicken until lightly browned on both sides.  Just cook until done (no pink juice exuding).   Remove to a platter and cover with plate or foil to keep warm.

Add remaining olive oil to skillet and saute mushrooms, stirring occasionally  until lightly browned and done, about 5 minutes.  Lower heat and add vermouth, cream, tarragon, parsley and deglaze any brown bits off bottom of pan.  Pour mushroom cream sauce over chicken.  Decorate with a sprig of parsley or a sprinkle of chopped parsley.

NUTRITIONAL INFO: Serves 4, each serving containing:

368 calories

21.43 g  fat

4.25 g  carbs, 1.0 g  fiber,3.25 NET CARBS

36.88 g  protein

39 mg. sodium


17 comments on “Chicken Scallopini

  1. Absolutely delicious. I didn’t realize how much depth of flavor the vermouth adds. This will definitely be a weekly staple. Thanks for the recipe.

    Liked by 1 person

    • Isn’t the vermouth delightful here? White wine just doesn’t do it justice, but I’ve used it in a pinch when out of vermouth. So glad you folks liked it.


  2. Cooking this now and the ingredients calls for 1/4 cup of parsley but I don’t see where it is added other than as a garnish. Did I miss something?


    • I wouldn’t think that would be very good, as yogurt is actually quite tart; cream isn’t tart at all. You can try it, but the results won’t be the classic dish in flavor. At the very least use Greek yogurt or drain off the whey liquid, where most of the tartness lies.


    • Well, that will make a different dish that may even taste OK. But it won’t be Chicken Scallopini if you put bacon in it. you’ll want to call it something else. The vermouth is a very subtle, delicate flavor and bacon will overpower the cream sauce of Scallopini.


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