Thursday, July 30, 2009

Chicken Scaloppine with Oregano


4 boneless, skinless chicken breasts
4 tbsp. all purpose flour
2 tbsp. unsalted butter
2 tbsp. extra virgin olive oil
1 tbsp. fresh chopped oregano (or 1 tsp. dried)
salt and freshly ground pepper
1/2 cup dry white wine


Trim fat from chicken breasts and pound to 1/4-inch thickness. Dredge in flour, coating evenly and tapping off any excess.

In a large frying pan over medium heat, heat the butter and oil together. Add the chicken breasts and cook, turning once, until golden, about 4 minutes on each side. Sprinkle with 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 juice.

Transfer the chicken to warmed platter and serve immediately.

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