Papa Vino-s Chicken Scallopini Recipe Jun 2026

: Add a splash of olive oil if needed. Sauté the chicken medallions for about 2–3 minutes per side until golden brown. Remove chicken and keep warm. Build the Sauce

Turn the heat to low. Now, add the remaining 4 tablespoons of cold butter, one cube at a time, whisking constantly. This technique creates a shiny, emulsified sauce that clings to the chicken. Do not let the sauce boil after adding the butter, or it will separate. Papa Vino-s Chicken Scallopini Recipe

: In a large skillet, cook the chopped bacon until crisp. Remove bacon and set aside, leaving some fat in the pan. Sauté the mushrooms in the bacon fat until golden; remove and set aside with the bacon. Sear the Chicken : Add a splash of olive oil if needed

Before we dive into the recipe, let’s clarify the terminology. "Scallopini" (often spelled Scallopine) refers to an Italian cooking technique where meat—usually veal or chicken—is pounded thin, dredged in flour, and sautéed in butter or olive oil. The dish is then finished with a pan sauce. Build the Sauce Turn the heat to low

: Thinly slice and pound the chicken breasts to an even 1/4-inch thickness to ensure they cook quickly and remain tender.