Chicken Scaloppine with Creamy Mushroom Sauce

- 3 tablespoons (42 g) butter, divided
- 11/2 pounds (680 g) presliced chicken scaloppine
- 8 ounces (225 g) presliced brown mushrooms
- 1/2 teaspoon ground black pepper
- 1/8 teaspoon ground nutmeg
- Salt
- 1 cup (250 g) refrigerated or jarred Alfredo sauce
- 2 tablespoons (8 g) minced fresh parsley (optional)
Instructions:
Available prepackaged in supermarkets, ultrathin cutlets of chicken cook in less than 5 minutes. You could use turkey, veal, or pork cutlets instead.
- In a large skillet, heat 1 tablespoon (14 g) butter over medium-high heat. Add half of the scaloppine. Cook until browned, about 2 minutes per side. Remove to a plate.
- Repeat with 1 tablespoon (14 g) of butter and the remaining scaloppine. Remove to a plate.
- Add the remaining 1 tablespoon (14 g) butter, mushrooms, pepper, nutmeg, and a pinch of salt to the pan. Toss. Cover and cook, tossing occasionally, over medium heat, until the mushrooms give off their liquid, about 5 minutes.
- Uncover and cook until most of the liquid evaporates. Reduce the heat to medium-low. Stir in the Alfredo sauce. Return the scaloppine, plus any juices accumulated on the plate, to the pan. Simmer until heated through, about 2 minutes.
- Sprinkle with parsley, if using.