Tastes like veal scallopini – just less expensive to prepare!

Directions

To Prepare

1. Pound chicken breasts to half-inch thickness.

2. Heat oil in a large nonstick skillet over medium-high heat. Sprinkle chicken with one-fourth teaspoon salt and pepper and add to pan. Cook three minutes on each side or until done. Transfer chicken to a serving platter; keep warm.

3. Add onions and mushrooms to pan; sauté for four minutes or until browned, stirring occasionally. Add garlic; sauté for one minute, stirring constantly. Stir in wine, scraping pan to loosen browned bits.

4. Bring to a boil, and cook until liquid almost evaporates. Sprinkle mushroom mixture with remaining one-fourth teaspoon salt and potato starch; cook for 30 seconds, stirring frequently.

5. Add soup to pan; bring to a boil. Cook two minutes or until slightly thickened. Remove pan from heat; add oil or margarine and thyme, stirring until incorporated.

6. Serve over chicken.

Credits

Photography and Styling by Chavi Feldman

Food Prep by Chaya Ruchie Schwartz

Recipe tags

Boneless chicken Chicken Chicken breast Chicken breasts Chicken cutlets Chicken soup Cook it nj Cookitnj Dry wine Gluten free Kosher for passover Kosher for pesach Light chicken Mushroom sauce Mushrooms Pan sear Pan-seared Passover Pesach Pesach main dish Seared Stove top Stovetop Stovetop chicken Stovetop meals White wine