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Chicken Scaloppine With Oregano (Italy)

Chicken Scaloppine With Oregano (Italy) is built on Skinless Boneless Chicken Breast Halves, All Purpose Flour, Unsalted Butter, Extra Virgin Olive Oil, and Dry White Wine. Serves 6. Keep it handy for the next time you cook it.

Ingredients

• 6
• 3 tbsp
• 1 tbsp
• 2 tbsp
• 1 tsp
• 1/2 cup

Method (preview)

1. 1

   In a large frying pan over medium heat, melt the butter with the oil.

2. 2

   Add the chicken breasts and cook, turning once, until golden, about 3 minutes on each side.

3. 3

   Sprinkle with the oregano, season to taste with salt and pepper and pour in the wine.

4. 4

   Cook until most of the wine evaporates, about 2 minutes, leaving only a little of the cooking juices.

5. 5

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

6. 6

   Notes: Scaloppine di Pollo All' Origano.

7. 7

   Of course, you can use turkey or veal scallops in place of the chicken. *Recipe from ITALY TODAY THE BEAUTIFUL

8. 8

   COOKBOOK by Lorenaz de'Medici Plotkin (CollinsPublishers 1997) ISBN