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One at a time, put slices between 2 pieces of waxed paper and flatten (use a rolling pin or wine
bottle, or pound gently with the bottom of a heavy pan) to 1/4 inch.
With all slices flattened,
mix flour with salt and pepper. Heat oil in a large skillet. Turn oven to warm, or 200° F.
Coat each slice in flour mixture and place in hot skillet without crowding (If pan is crowded
or not hot enough, meat will not brown). Cook for 2-3 minutes, turn and cook until done, another
minute or two--chicken will be opaque all the way through when done. Don't overcook! Cook in
several batches, if necessary. Put finished pieces on a platter and keep warm in oven while the
remainder cook. Add a tablespoon of oil or butter for each additional batch.
When all scallopine
are cooked, add wine to the pan and stir to dissolve any browned bits. Cook, stirring, until wine
is reduced by about half. Spoon wine sauce over scallopine and serve immediately.
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