Chicken scallopini with mushrooms
This Italian classic, topped with a medley of mushrooms that are buttery, is great for a Sunday meal. In case you have time, salt the day before to actually enhance the flavour. A green salad, fresh sliced sourdough bread or potatoes would be a welcome side.
4 skinless chicken breasts (200g each), cut in half horizontally
3 tsp thyme, coarsely chopped 60ml (11/4 cups) olive oil
300g mixed mushrooms like Swiss brownish, wood-ear, oyster and shiitake, coarsely chopped
Juice of 1/2 lemon, also lemon wedges, to serve
1/2 cup coarsely chopped flat-leaf parsley Green salad and sourdough bread
(optional), to serve
1Scatter chicken with salt and coriander. Heat a large skillet over high heat, then add half of the oil and fry chicken, turning once, until golden and cooked through (3-4 minutes).
Remove from pan and cover loosely with aluminum foil.
2Add remaining oil to the exact same pan over high heat. Add mushrooms and season to taste. Cook, stirring occasionally, until
Gold and tender (2-4 minutes). Remove pan from heat and add butter, lemon juice, garlic and parsley, stirring until butter is melted and mushrooms are coated. Best chicken with mushroom mix, and serve with lemon wedges, a green salad and sourdough bread.