Chicken Scaloppini with Mushrooms

Yay! Time for another cookbook review!

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Passover is just over a week away and that means it’s time for a cookbook review! This book, The New Passover Menu, is written by my friend, Paula Shoyer. You may know her as “The Kosher Baker”. She is the author of two other baking cookbooks, The Kosher Baker and The Holiday Kosher Baker. Last Passover Paula published a third cookbook for Passover. 

It is full of amazing recipes that don’t seem like they are adapted for Passover. Just by looking at the recipes you would never know that its a completely kosher le preach cookbook. Non of the recipes make you feel restricted. They are all amazing recipes that are naturally Kosher le Peach.

Here is an example of one of her recipes:

Garlic-Marinated Steak With Onion Jam:

Another cool thing about the book is that the chapters that the cookbook are divided into are by menus as posed to Appetizers, Entrees, ect. 


I ma giving away a copy of The New Passover Menu to one of you lucky people!

Here is how to enter:

  1. Follow @chefeitanbernath and @kosherbaker on Instagram
  2. Tag 5 people on my giveaway post

This raffle is in no way sponsored or a calibration with Instagram. Raffle for residents of the US only.  

If you don’t win, no problemó! You can buy the book here.

Here is a sample recipe from the book!

Chicken Scaloppini with Mushrooms

Chicken Scaloppini with Mushrooms
Serves 6
I was thrilled when my local kosher butcher started selling boneless chicken already cut into really thin slices—because the slices cook in minutes. See box, page 44 for instructions how to slice thick boneless breasts.
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Prep Time
20 min
Cook Time
25 min
Total Time
45 min
Prep Time
20 min
Cook Time
25 min
Total Time
45 min
  1. 1/3 cup (80ml) extra virgin olive oil
  2. 1/2 cup (80g) potato starch or matzoh cake meal (65g)
  3. 1/4 teaspoon salt, plus more to taste
  4. 1/2 teaspoon black pepper, plus more to taste
  5. 8–10 chicken scaloppini or boneless chicken breasts, thinly sliced or pounded (see box, page 44)
  6. 8 shiitake mushrooms, cleaned and cut into 1/3- to 1/2-inch-thick (8- to 12-mm) slices
  7. 8 button mushrooms, cleaned and sliced into 1/3- to 1/2-inch-thick (8- to12-mm) slices
  8. 1/2 cup (120ml) white wine
  9. 1/2 teaspoon fresh or dried thyme leaves
  10. 2 cups (500ml) chicken or vegetable broth
  11. 3 tablespoons (45ml) fresh lemon juice (from 1 lemon)
  12. 2 teaspoons finely chopped fresh parsley leaves for garnish
To prepare the chicken
  1. PREHEAT oven to 250°F.
  2. HEAT the oil in a large frying pan over medium-high heat. Place the potato starch, salt, and pepper in a large plastic bag and shake to mix. Add the chicken breasts, three at a time, close the bag, and shake to coat. Shake off the excess. Add the breasts to the frying pan and cook for 2 to 4 minutes per side, or until you see some browned parts. Transfer the cooked chicken to a 9 x 13-inch (23 x 33-cm) roasting pan. Repeat with the rest of the chicken and keep it warm in the oven.
To prepare the sauce
  1. ADD the mushrooms to the same frying pan and cook for 2 minutes, stirring often. Add the wine and thyme and cook for 2 minutes more, or until the wine starts to evaporate. Add the broth and lemon juice and cook for another 2 to 3 minutes, or until the sauce thickens a little.
To assemble the dish
  1. REMOVE the chicken from the oven. Pour the sauce over the chicken, turning the breasts to coat both sides. Add salt and black pepper to taste and sprinkle with the chopped parsley. Serve immediately or place into the oven to keep warm until serving.
Cleaning Mushrooms
  1. For years we were cautioned against fully washing mushrooms because they could absorb too much water. The best way to clean mushrooms is to rinse them under a light stream of water and then wipe off any dirt. Dry well and wipe or rinse off. Now experts recommend this method, too.
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