Chicken Scaloppine With Oregano(Italy)

* Exported from MasterCook Buster *

Chicken Scaloppine With Oregano (Italy)

Recipe By : Italy Today: Beautiful Cookbook*
Serving Size : 6 Preparation Time :
Categories : Poultry

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 skinless boneless chicken breast halves
3 tablespoons all-purpose flour
1 tablespoon unsalted butter
2 tablespoons extra-virgin olive oil
1 teaspoon dried oregano
salt and freshly ground pepper
1/2 cup dry white wine

Gently flatten the chicken breasts with a meat pounder until about 1/4 in
(.5 cm) thick. Dust with the flour, coating evenly and tapping off any excess.

In a large frying pan over medium heat, melt the butter with the oil. Add
the chicken breasts and cook, turning once, until golden, about 3 minutes
on each side. Sprinkle with the oregano, season to taste with salt and
pepper and pour in the wine. Cook until most of the wine evaporates, about
2 minutes, leaving only a little of the cooking juices.

Transfer the chicken to a warmed platter and serve at once.


Notes: Scaloppine di Pollo All' Origano. This is a very quick dish to
prepare and tasty as well. Chicken breasts are a relatively new option to
the veal used in scaloppine dishes. Of course, you can use turkey or veal
scallops in place of the chicken. *Recipe from ITALY TODAY THE BEAUTIFUL
COOKBOOK by Lorenaz de'Medici Plotkin (CollinsPublishers 1997) ISBN:
0-00-225053-5. >Book reviewed by http://www.lisaekus.com/spring97/

kitpath@earthlink.net 8/28/98
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