Chicken Scallopini and Roasted Shiitake Mushrooms.

Chicken Scallopini and Roasted Shiitake Mushrooms on plate.

This is a simple hearty supper for when you’re craving something warm and savory.

It's easy to prepare and requires only basic ingredients. It’s also super healthy! And once you roast a batch of whole Shiitakes in the oven, you’ll become a fan of the method.

Shiitakes’ meaty texture and robust flavor are well suited to dry roasting – their woodsy flavors deepen through caramelization, and the mushrooms retain their shape, color, and texture under high heat. Roasted shiitakes make a great accompaniment to all poultry, red meat, wild game, and salmon. They’re also hearty enough to stand alone as the star of a vegan meal.

Add a crunchy green vegetable on the side, and you’ve got the perfect dinner.

For garnish, use scallions, or any of your favorite fresh herbs – rosemary, thyme, parsley, sage.

For beverage pairings, choose high-acid, dry white wines to balance the rich earthy flavors of the meat and mushrooms – a crisp, citrusy sauvignon blanc, a classic burgundy, blanc de blanc champagne, or sparkling rosé. For reds – an unoaked Pinot Noir, or medium-bodied French burgundy. For richer, full-bodied reds, go with Syrah or spicy Grenache. 

Ingredients you’ll need for Chicken Scallopini and Roasted Shiitakes.

4 small boneless chicken breast halves (about 1-1 ¼ lbs)

1 cup all-purpose flour

Salt and freshly ground pepper

2 Tbl butter

2 Tbl regular olive oil

Juice of half a lemon

¼ cup scallions, sliced thin

¾ lb of fresh Shiitake mushrooms, cleaned and left whole

3 Tbl sunflower oil (or substitute regular olive oil, not extra virgin)  

How to Prepare Chicken Scallopini and Roasted Shiitake Mushrooms.

For the roasted Shiitake mushrooms.

Roasted Shiitake mushrooms

Preheat oven to 425˚ 

Gently clean mushrooms by brushing off any dirt, or use a damp towel, then pat dry.

Carefully toss mushrooms in large bowl with 3 tablespoons oil, salt, and pepper.

Roast mushrooms in a heavy cast iron skillet, or parchment-lined baking sheet, for 20-25 minutes on the middle rack.

Note: High-heat roasting requires oils with high smoke points. Sunflower oil has a mild, neutral taste that allows the mushroom flavor to really shine through, and a high smoke point of 450˚.  Another option is regular, unrefined olive oil, which has a smoke point of 465˚ - 

Avoid extra virgin olive oil, as it has a low smoke point (325˚) and will turn bitter at high heat, giving foods an ‘off’ flavor and destroying key nutrients.

For the Chicken Scallopini.

Preparing the chicken for Chicken Scallopini and Shiitake Mushrooms

Brine chicken breast halves for 30 minutes in 3-4 cups cold water with 3 tsp salt.

Pat dry with paper towels and cut each piece of chicken in half horizontally.

Place each piece of chicken between 2 sheets of parchment paper.

Using the smooth side of a meat mallet, pound each piece to ¼ inch thickness.

Mix flour with generous amount of salt and pepper in a shallow dish.

Lightly coat chicken pieces with seasoned flour, tapping to remove excess.

In a large skillet, heat 2 tablespoons each of butter & oil over medium-high heat until hot.

Brown the chicken in batches, turning once, about 2-3 minutes each side. 

Transfer to a serving platter and keep warm. When mushrooms are ready, garnish the chicken with fresh squeezed lemon juice and thinly sliced scallions (cut on bias).

Then simply enjoy!

Serves 6

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