Mushroom Chicken Scallopini

Prep Time: 15 min
Total 40 min
​Calories 710

INGREDIENTS

• 1 | 2 Zucchini
• 4 oz | 8 oz Button Mushrooms
• 1/4 oz | 1/2 oz Parsley
• 1 | 2 Shallot
• 1/2 C | 1 cup Flour
• 12 oz | 24 oz Chicken Breasts
• 1 Pack | 2 packs Basmati Rice
• 1 | 2  Chicken Stock Concentrate
• 2 tbsp | 4 tbsp sour cream

BUST OUT

• shallow dish
• 2 large pans
• plastic wrap
• oil (2tsp |4 tsp)
• butter (2 Tbsp | 4 Tbsp

1. Prep - Wash and dry all produce. Halve zucchini lengthwise then slice into thin half-moons.  Trim then thinly slice mushrooms.  Finely chop parsley.  Halve, peel and mince shallot.  Set aside 2 TBSP flour for sauce, then place the rest i n a shallow dish.
2. Cook zucchini - Heat a drizzle of oil in a large pan over high heat.  Add zucchini and cook, tossing, until nicely browned, 7-10 minutes.  Season with salt and  pepper.  Remove pan from heat.
3. Butterfly chicken - With your hand on one chicken breast, cut 3/4 of the way through center, parallel to cutting board, stopping before you slice through.  Open it up, cover with plastic wrap, and pound with a heavy pan or mallet until 1/2 inch thick.  Repeat with remaining chicken breast.  Season both with salt and pepper, then toss in flour in dish to coat, shaking off excess.
4. Cook Chicken and rice - Heat a drizzle of oil in another large pan over medium-high heat.  Add chicken and cook until browned and cooked through, 2-3 minutes per side.  Remove from pan and set aside to rest (TIP: Cover chicken with foil to keep warm)  Meanwhile, cook rice in microwave according to package instructions.
5. Start Sauce - Melt 1 Tbsp butter in pan used to cook chicken over medium high heat.  Add mushrooms and cook, tossing until tender, 4-5 minutes.  Add shallots and another 1Tbsp butter and cook, tossing, until better melts. 1-2 minutes.  Add reserved 2 Tbsp and stir for 1 minute.  Whisk in stock concentrate and 1/2 C water and let sauce thicken, 1-2 minutes more.
6. Finish Sauce & Serve- Reduce heat under pan to low. Stir in sour cream an half the parsley.  Season with salt and pepper.  If zucchini has cooled, quickly reheat in pan.  Divide rice, zucchini and chicken between plates.  Drizzle sauce over everything, garnish with remaining parsley and serve.

TIP:  Can also use Pork for this recipe.