Chicken Scaloppine
Air Date: 7/10/2008
4 servings

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

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

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

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

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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.