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Spring Chicken Scallopini




Source of Recipe


Better Homes & Garden - 4/02






Recipe Introduction


A buttery white wine sauce and a little heap of herbs dress up the chicken and add incredibly fresh flavor. Best of all, it's fast and flashy.





List of Ingredients



• 4 medium skinless, boneless chicken breast halves (about 1 lb total)
  
• 1/4 cup all-purpose flour
  
• 1/4 tsp salt
  
• 4 T butter
  
• 1/2 cup dry white wine, such as Sauvignon Blanc, and/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 betweent wo 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" thickness. Remove the plastic wrap. Combine flour and the 1/4 tsp salt in a shallow dish. Coat chicken pieces with flour mixture.
   
2. In a 12" skillet heat 2 T 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 bit in skillet, if necessary. Cook 1 minute more or until reduced to 1/3 cup. Remove from heat. Whisk in the remaining 2 T butter until meltedl. Stir in 2 T of the snipped fresh herbs, the pepper, and the 1/8 tsp salt. (If using chicken broth, omit the 1/8 tsp salt.)
   
3. Serve chicken with steamed asparagus. Drizzle wine sauce over all. Pile remaining fresh herbs onto each serving.
   






Final Comments


Makes 4 main-dish servings.

* To steam asparagus spears, snap off and discard woody bases from fresh asparagus. Steam for 4 to 6 minutes or until tender.