Recipe: Chicken Scaloppine with White Wine Sauce

CHICKEN SCALOPPINE

1/2 cup all-purpose flour
1 teaspoon salt
3/4 teaspoon black pepper
4 (5 ounces each) boneless, skinless chicken breast cutlets
2 tablespoons olive oil
1 cup white wine (or chicken broth)

In a shallow dish, combine flour, salt, and pepper. Coat chicken cutlets in flour mixture.

In a large skillet, heat oil over medium-high heat. Add chicken and saute 2 to 3 minutes per side, or until golden and no longer pink. Remove chicken from skillet and keep warm.

Add wine to skillet and cook 1 to 2 minutes, or until liquid is reduced by half, stirring to loosen particles from bottom of skillet.

Arrange cutlets on a platter, drizzle with sauce, and serve.

TIP: The secret to sauteing thinly sliced cutlets is to have both the pan and oil hot enough to sear the meat. You should hear the food hiss as soon as it hits the pan.

Makes 4 servings
Source: Mr. Food