Recipe: Chicken Scallopini

This is my version of gluten free chicken scallopini. 

Ingrediants:

1 Tbsp. olive oil

1.1 kg skinless chicken thighs, cut into approx 2" pieces

1 onion, thinly sliced

4 tsp crushed garlic

500 g button mushrooms, quartered

2 cups white wine (I prefer to use Sauvignon Blanc)

1/2 cup double thick cream

250ml chicken stock

1 chicken stock cube

Handful baby spinach leaves

2 tbsp cornflour, mixed with a little water to form a paste

Method:

Heat olive oil in large nonstick skillet over medium-high heat and brown chicken. Remove chicken and reserve drippings; set aside.

Cook onion with garlic in reserved drippings, stirring occasionally, until onion is tender, about 2 minutes. Stir in mushrooms and cook, stirring occasionally, until vegetables are tender, about 2 minutes.

Stir in wine and cream and bring to a boil. Reduce heat to low and simmer, stirring occasionally, until sauce is slightly reduced, about 3 minutes.

Stir in chicken stock. Return chicken to skillet and simmer, covered, until chicken is thoroughly cooked, about 20 minutes.

Uncover and cook for a further 10mins until sauce is slightly reduced

Stir through cornflour paste and simmer for 5 minutes

Stir through baby spinach leaves

I love to serve this with green beans and a combination of mashed sweet potato & creamy white potato but this dish also works well with rice and other greens. 

This recipe serves 4.