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Chicken Scaloppine




Source of Recipe


mr food


List of Ingredients




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

Recipe



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

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

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

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


TIP: The secret to sautéing 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.