Chicken Scallopini with Mushrooms

Chicken breasts can be turned into thin scallopinis and cooked in
any recipe that calls for pounded veal. This one was given to me
by Gail High.

6 boned and skinned chicken breast halves
5 tablespoons unsalted butter
5 tablespoons olive oil
1/2 pound fresh mushrooms, sliced
2 tablespoons chopped shallots, or 4 green onions, chopped
1/4 cup dry white wine
1/3 cup homemade chicken stock or canned low-sodium
     broth
1/2 cup heavy cream
Salt
Freshly ground black pepper

Discard the tendons and any connecting tissue or fat from the
chicken breasts; separate the little fillet and use it for another
purpose or or leave it attached and tuck it under the larger muscle.
Leave small breasts whole; slice thicker ones in half horizontally.
Place breast pieces between 2 sheets of waxed paper and pound
with a mallet or other flat instrument to a uniform thickness of
about 1/8 inch. Reserve.
Heat 2 tablespoons each of the butter and oil in a skillet or sauté
pan. Add the mushrooms and sauté until tender, about 5 minutes.
Remove mushrooms with a slotted spoon and reserve.
Heat the remaining 3 tablespoons each of butter and oil over
medium-high heat. Add the chicken scallops and sauté, turning
once, until browned, about 4 to 5 minutes total cooking time.
Remove chicken and reserve.
Add the shallots or green onion to the pan and cook, scraping the
pan bottom with a wooden spoon to loosen browned bits, until
tender, about 4 minutes. Add the white wine and chicken stock,
bring to a boil, reduce heat to simmer, and cook until the liquids
are reduced by half. Stir in the cream and season to taste with
salt and pepper. Add mushrooms and chicken and simmer to reheat.
Serve immediately.

Serves 4 to 6.

flour the meat.