Recipe: Chicken Scaloppine with Tomatoes and Raisins (using chicken thighs)

CHICKEN SCALOPPINE WITH TOMATOES AND RAISINS

6 boneless, skinless chicken thighs
Salt and freshly ground pepper (to taste)
Flour (for dusting)
2 tablespoons unsalted butter, divided use
2 tablespoons olive oil, divided use
2/3 cup hard cider*
2/3 cup chicken broth
2 plum tomatoes, peeled, seeded, diced
1 tart apple, peeled, diced
1/4 cup raisins
2 tablespoons finely chopped fresh flat-leaf parsley
Cooked, buttered noodles (optional, for serving)

Pound chicken thighs between sheets of wax paper to 1/4-inch thickness. Cut each thigh in half. Sprinkle both sides with salt and pepper; dust with flour.

Heat 1 tablespoon each of the butter and oil in large, heavy skillet over medium-high heat. Cook half of the chicken pieces, turning once, until golden brown and cooked through, 4 to 5 minutes total. Remove, keep warm while cooking remaining chicken in remaining butter and oil.

Pour fat from skillet. Heat pan over medium-high heat; add cider. Cook, scraping up browned bits from bottom of pan, until cider is syrupy.

Add chicken broth, tomatoes, apple and raisins to pan. Cook, stirring, until sauce is slightly thickened, about 2 minutes. Adjust seasoning with salt and pepper.

Return chicken to pan; baste with sauce until chicken is heated through. Sprinkle with parsley; serve with noodles, if desired.

*Hard cider is usually available where beer is sold and is about the same alcoholic strength. Woodchuck and Hornsby are two brands.

Makes 4 servings
Source: A is for Apple by Greg Patent