I was thrilled when my local kosher butcher started selling boneless chicken already cut into really thin slices-because the slices cook in minutes. If you can only get the thicker, boneless pieces, you can slice them laterally to create slices that are 5cm x 12cm x 8mm. Another option is to take the boneless chicken breasts and pound them between two pieces of waxed paper.
Serves: 6–8
Preparation: 20 minutes
Cooking: 25 minutes
Ingredients
● 80ml extra virgin olive oil
● 80g potato starch or 65g matzah cake meal
● ¼ tsp salt, plus more to taste
● ½ tsp black pepper, plus more to taste
● 8–10 chicken scallopini or boneless chicken breasts, thinly sliced or pounded
● 8 shiitake mushrooms, cleaned and cut into 8–12mm thick slices
● 8 button mushrooms, cleaned and sliced into 8–12-mm thick slices
● 120ml white wine
● ½ tsp fresh or dried thyme leaves
● 500ml chicken or vegetable broth
● 3 tbsp fresh lemon juice
● 2 tsp finely chopped fresh parsley leaves for garnish
