Ingredients - 12 ounces boneless, skinless chicken beast - 2 tablespoons flour - 1/2 teaspoon salt and a few grinds of pepper - 2 tablespoons oil, butter or a combination - 1/2 cup dry white wine (substitute chicken broth) This variation on a classic veal recipe is quick, easy and good. Doubles easily. Directions
Have all meal preparations done before starting to sauté the scallopine as it only takes a few
minutes.
Slice chicken breasts diagonally (to get the largest slices) 1/2 inch thick.
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
1
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.
