Pollo Mezzaluna Recipe

Prepare the breasts

Pat chicken breasts dry with paper towels. If thick, slice each breast horizontally to make two thinner cutlets (or gently pound to 1.2 cm / 1/2 inch thickness) to ensure even cooking.

Season both sides of the breasts evenly with 1 tsp salt and 1 tsp black pepper. Lightly dust both sides with the 3 tbsp all-purpose flour, shaking off excess.

Heat a large skillet over medium-high heat and add 2 tbsp olive oil and 1 tbsp butter. When butter foams and oil is hot, add the chicken. Cook undisturbed 3–4 minutes per side until golden-brown and cooked through (internal temperature 74°C / 165°F). Transfer chicken to a warm plate and tent with foil; keep pan drippings in the skillet.

Slice the onion thinly. Clean mushrooms and slice thicker ones in halves or quarters to make roughly even pieces. Mince the garlic. Chop parsley and basil finely; combine with oregano and set aside.

With the skillet over medium heat and pan juices remaining, add a little more oil if needed (about 1 tsp). Add the sliced onion and cook, stirring, 4–5 minutes until softened and beginning to caramelize.

Add the sliced mushrooms and continue to cook 4–6 minutes until they release their moisture and begin to brown. Add the minced garlic and cook 30–60 seconds until fragrant, taking care not to burn.

Deglaze the pan with 120 ml dry white wine: pour it in and use a wooden spoon to scrape any browned bits from the bottom. Let the wine reduce by about half over 2–3 minutes.

Stir in 120 ml chicken velouté. Bring to a gentle simmer and cook 2–3 minutes to thicken slightly and combine flavors.

Reduce heat to low and stir in 60 ml heavy cream and 1 tsp lemon juice (if using) to add brightness. Simmer 1–2 minutes until the sauce is smooth and slightly thickened.

Add the chopped Italian herbs (parsley, basil, oregano) into the sauce and stir to incorporate. Taste and adjust seasoning with additional salt and pepper as desired.

Return the cooked chicken breasts to the skillet, nestling them into the sauce and spooning sauce, onions and mushrooms over the top. Warm gently 1–2 minutes to reheat the chicken and meld flavors (do not boil).

Turn off heat. Sprinkle extra chopped parsley over the dish as garnish. Serve immediately with pan sauce spooned over chicken.