Recipe: Scaloppine di Pollo All' Origano (Chicken Scaloppine with Oregano) (Italian)

SCALOPPINE DI POLLO ALL' ORIGANO
(CHICKEN SCALOPPINE WITH OREGANO)

"This is a very quick dish to prepare and tasty as well. Chicken breasts are a relatively new option to the veal used in scaloppine dishes. Of course, you can use turkey or veal scallops in place of the chicken."

6 skinless boneless chicken breast halves
3 tablespoons all-purpose flour
1 tablespoon unsalted butter
2 tablespoons extra-virgin olive oil
1 teaspoon dried oregano
salt and freshly ground pepper
1/2 cup dry white wine

Gently flatten the chicken breasts with a meat pounder until about 1/4 inch thick. Dust with the flour, coating evenly and tapping off any excess.

In a large frying pan over medium heat, melt the butter with the oil. Add the chicken breasts and cook, turning once, until golden, about 3 minutes on each side.

Sprinkle with the oregano, season to taste with salt and pepper and pour in the wine. Cook until most of the wine evaporates, about 2 minutes, leaving only a little of the cooking juices.

Transfer the chicken to a warmed platter and serve at once.

Servings: 6
Source: Italy Today the Beautiful Cookbook by Lorenza De'Medici