At Passover this year, try this elegant dish of chicken and mushrooms. Simple ingredients layer together for a complex flavor that's easy to make. Ask your local kosher butcher about boneless chicken already cut into very thin slices. The thin pieces cook in minutes, which means a flavorful dinner can come together even faster.
The recipe comes from The New Passover Menu, Paula Shoyer's new cookbook that is all about the celebration of freedom. Her innovative recipes also celebrate culinary freedom, that honor the holiday's dietary rules and heritage with recipes that are simply delicious.
Scaloppini with Mushrooms
1/3 cup extra virgin olive oil
1/2 cup potato starch or matzoh cake meal
1/4 teaspoon salt, plus more to taste
1/2 teaspoon black pepper, plus more to taste
8–10 chicken scaloppini or boneless chicken breasts, thinly
sliced or pounded
8 shiitake mushrooms, cleaned and cut into 1/3- to 1/2-inch-thick slices
8 button mushrooms, cleaned and sliced into 1/3- to 1/2-inch-thick slices
1/2 cup white wine
1/2 teaspoon fresh or dried thyme leaves
2 cups chicken or vegetable broth
3 tablespoons fresh lemon juice (from 1 lemon)
2 teaspoons finely chopped fresh parsley leaves for garnish
Preheat oven to 250°F.
Heat the oil in a large frying pan over medium-high heat.
Place the potato starch, salt, and pepper in a large plastic bag and shake to
mix. Add the chicken breasts, three at a time, close the bag, and shake to
coat. Shake off the excess. Add the breasts to the frying pan and cook for 2 to
4 minutes per side, or until you see some browned parts. Transfer the cooked
chicken to a 9 x 13-inch roasting pan. Repeat with the rest of the chicken and keep it warm in the oven.
Add the mushrooms to the same frying pan and cook for 2
minutes, stirring often. Add the wine and thyme and cook for 2 minutes more, or
until the wine starts to evaporate. Add the broth and lemon juice and cook for
another 2 to 3 minutes, or until the sauce thickens a little.
Remove the chicken from the oven. Pour the sauce over the
chicken, turning the breasts to coat both sides. Add salt and black pepper to
taste and sprinkle with the chopped parsley. Serve immediately or place into
the oven to keep warm until serving.
Tip: Cleaning Mushrooms
For years we were cautioned against fully washing mushrooms
because they could absorb too much water. The best way to clean mushrooms is to
rinse them under a light stream of water and then wipe off any dirt. Dry well
and wipe or rinse off. Now experts recommend this method, too.