PORT ORCHARD, WA – I have a simple motto when it comes to food on the road, “There is NO need to eat poorly on the road” and tonight we are living that motto to it’s fullest with an easy to do recipe I think you’ll enjoy.
At my recent stay at Manchester State Park in Port Orchard, which I would highly recommend checking out, I busted out a new recipe that was so good, I’m going to do it at home as well and that’s: Chicken Scallopini in a Mushroom Sauce with Seared Green Beans.” Here’s how you do it:
“Chicken Scallopini with Mushrooms & Seared Green Beans”
THE RECIPE:
Ingredients – 1 chicken breast, green beans, chopped mushrooms, onions, basil, garlic, a lemon, olive oil, flour, chardonnay, butter, leeks
Spices – crushed red peppers, garlic powder, salt, pepper, dried parmesan cheese
“MISE EN PLACE” BEFORE HITTING THE ROAD
Step 1 – Butterfly your chicken breast and place in a bag to carry
Step 2 – Chop up 1 clove of garlic, a tablespoon of basil & green onions
Step 3 – Chop up a cup of mushrooms, any kind you like
Step 4 – Chop up about a quarter cup of leeks
Step 5 – Cut down the ends of a half of a cup of green beans
ON THE ROAD, READY TO COOK
Step 2 – First heat up your Jetboil Minimo skillet, add in a tablespoon of olive oil and heat up.
Step 3 – Next, pound out your chicken breast and add a half a teaspoon of salt & pepper on both sides. Take about half cup of flour, also add in a half a teaspoon of salt & pepper to the flour. Coat both sides of the chicken in the dredge and then drop into the skillet once the oil is hot. Cook 2-3 minutes on both sides or until golden brown.
Step 4 – Once your chicken is browned, remove and set aside. Add in about a teaspoon of olive oil and your mushrooms and start cooking them down 2-3 minutes as well.
Step 5 – As the mushrooms continue to cook, add in a teaspoon of butter and your chopped leeks and green onions, garlic and basil.
Step 6 – Time now to add in some more flavor to our sauce. You want to drop in another teaspoon of butter, a tablespoon of dried parmesan cheese, a quarter cup of your Chardonnay and a quarter wedge of lemon. Stir and let it meld together.
Step 7 – As the sauce cooks for 2-3 minutes, you want to add your chicken, back to the skillet, cover and let it all cook together for another 3-5 minutes.
Step 8 – Remove your chicken and plate up, pouring the sauce over the chicken. Then in the same pan add in some butter, your green beans, salt/pepper and garlic powder for 2-3 minutes.
Step 9 – Plate up and enjoy with a good glass of wine
This was truly a wonderful meal to have on the road and as you can see, something really easy to do, especially if you knock out your “mise en place” at home before you hit the road.
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