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Chicken Scaloppini with Tomatoes, Mushrooms and Spinach

    Serves 6


    • 2 chicken breasts, cut into scaloppini, you will have about 6 pieces
    • 1/4 cup potato starch, cornstarch, arrowroot powder or any flour of your choice
    • Kosher salt for sprinkling on each piece of chicken plus more for each vegetable
    • Freshly ground black pepper to taste
    • 1/3 cup extra virgin olive oil, divided
    • 6 button mushrooms, stems removed, sliced
    • 6 shitake mushrooms, stems removed, sliced
    • 2 cloves garlic, smashed and chopped
    • 1 cup cherry tomatoes, halved
    • 2-3 cups washed baby spinach
    • 1/4 cup white wine
    • 1 cup chicken stock, chicken soup or bone broth
    • 2 tbsp lemon juice


    1. Prepare a large flat surface with parchment paper, place the potato starch (or whatever you are using) on one side of the paper. Lay the chicken pieces on the rest of the parchment and season both sides with salt and pepper. Dip each seasoned piece of chicken in the potato starch and shake off the excess.
    2. Have a large oven safe serving dish near the stove. Heat a heavy duty pan over med high heat, add about 1-2 tbsp of olive oil, place 3-4 pieces of chicken in the pan, do not crowd. Cook for about 2 minutes on each side, remove to the serving dish, you do not need to cook it all the way through, it will cook as it sits. Repeat with more oil and more chicken until all the chicken is browned.
    3. Add more oil to the pan, add the mushrooms, a pinch of salt and pepper and sauté until shrunken, and browned, remove them from the pan and add them to the dish with the chicken.
    4. Add the garlic, cook until lightly browned, add the tomatoes, season with a pinch of salt and pepper, add the spinach, sauté until wilted, add this mixture to the dish with the chicken.
    5. Add the wine to the pan, let reduce for a minute, scraping up any brown bits at the bottom of the pan add the chicken stock, let cook for 3-5 minutes, it should boil, add the lemon juice. Pour this mixture over the chicken and arrange the vegetables around the chicken in a presentable way. Serve right away or refrigerate covered until overnight. Let come to room temp for at least one hour before reheating and then reheat in a 300-400˚F oven (depending on what else is in the oven) until heated through, about 30 minutes.


    Carolyn Cohen

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