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Spring Chicken Scallopini

Source of Recipe


Better Homes and Gardens, April 2002






List of Ingredients



• 4 medium skinless, boneless chicken breast halves (about 1 pound total)
  
• 1/4 cup all-purpose flour
  
• 1/4 tsp salt
  
• 4 Tbsp butter
  
• 1/2 cup dry white wine, such as Sauvignon Blanc (or chicken broth)
  
• 1/4 cup sliced green onions
  
• 1/2 cup mixed snipped fresh herbs, such as oregano, thyme, lemon-thyme, and/or mint
  
• 1/4 tsp coarsely ground pepper
  
• 1/8 tsp salt
  
• Steamed asparagus (optional)
  






Instructions



1. Place each chicken piece between 2 pieces of waxed paper or plastic wrap. Pound lightly with the flat side of a meat mallet, working from the center to the edges until pieces are an even 1/4-inch thickness. Remove the plastic wrap. Combine flour and the 1/4 teaspoon salt in a shallow dish. Coat chicken pieces with flour mixture.
   
   
2. In a 12-inch skillet, heat 2 tablespoons of the butter over medium heat. Add chicken; cook for 6 to 8 minutes or until chicken is tender and no longer pink, turning once. Remove chicken from skillet. Transfer chicken to a serving platter; cover and keep warm. Add white wine and/or broth and green onions to the skillet. Cook and stir for 1 minute, scraping up any browned bits in skillet, if necessary. Cook 1 minute more or until reduced to 1/3 cup. Remove from heat. Whisk in the remaining 2 tablespoons butter until melted. Stir in 2 tablespoons of the snipped fresh herbs, the pepper, and the 1/8 teaspoon salt. (If using chicken broth, omit the 1/8 teaspoon salt.)
   
   
3. Serve chicken with steamed asparagus. Drizzle wine sauce over all. Pile remaining fresh herbs onto each serving.
   
   Makes 4 main-dish servings.