• 2 boneless, skinless chicken breasts (8 oz each)
• 1 1/4 tsp kosher salt, divided
• 1 tsp black pepper, divided
• 1/2 cup all-purpose flour, plus 1 tsp (divided)
• 3 tbsp olive oil
• 4 tbsp unsalted butter
• 8 oz sliced cremini mushrooms (or any preferred mushroom variety)
• 1/2 cup sliced shallots (about 2 shallots)
• 1/2 cup chicken broth
• 1/2 cup heavy whipping cream
• 2 tbsp fresh flat-leaf parsley, chopped
• 1/2 tsp grated lemon zest (from 1 lemon), plus extra for garnish

• Slice each chicken breast horizontally and gently pound to about ½-inch thickness. This step is crucial for quick, even cooking and tender results.

• Season both sides generously, then lightly coat the chicken in flour. Shake off excess flour to avoid a heavy coating.

• Heat olive oil in a large skillet and cook the chicken until golden brown on both sides. Remove and keep warm this prevents overcooking while the sauce is prepared.

• In the same skillet, melt butter and sauté mushrooms and shallots until browned. This step develops deep flavor and aroma.

• Sprinkle flour over the mushrooms, then add chicken broth to thicken slightly. Stir in cream, parsley, and lemon zest, creating a smooth, glossy sauce.

• Return the chicken to the skillet and spoon sauce over the cutlets. Garnish with extra lemon zest and serve immediately.

• Chicken scallopini pairs beautifully with pasta, mashed potatoes, rice, or roasted vegetables. A simple green salad or steamed asparagus balances the richness, while crusty bread is perfect for soaking up the sauce.

• Store leftovers in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze for up to 3 months. Reheat gently on the stovetop with a splash of chicken broth to keep the sauce smooth and creamy.

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