Chicken Scaloppine

Chicken Scaloppine
Mark Boughton Photography / styling by Teresa Blackburn
http://pgoarelish2.files.wordpress.com/2011/05/27197_chic_scaloppine_h_b.jpg?w=150
  • Yield: 4 servings

Ingredients

4 boneless, skinless chicken breasts
1/2teaspoon salt
Coarsely ground black pepper
1/4cup flour
1tablespoon olive oil
1/4cup dry white wine
2/3cup reduced-sodium chicken broth
2tablespoons capers
4tablespoons chopped Kalamata olives
1/2cup coarsely chopped basil
2cups hot cooked thin spaghetti
fresh lemon juice

Instructions

  1. Pound chicken between sheets of wax paper or plastic wrap to about ¼-inch thick. Sprinkle both sides with salt and pepper and dredge in flour to coat lightly.
  2. Heat oil in a large, nonstick skillet over medium-high heat. Add chicken and cook until golden brown, about 3 minutes on each side. Add wine and cook until reduced by about half, about 1 minute. Reduce heat to medium. Add chicken broth, capers, olives and basil.
  3. Cover and cook until chicken is tender, about 5 minutes. Place chicken over hot cooked spaghettini and spoon sauce, capers, olives and basil over chicken. Sprinkle with lemon juice. Serves 4.

Recipe by Greg Patent.

Follow

Get every new post delivered to your Inbox.

Join 303 other followers