Chicken Scaloppine with Oregano
Yield
6 servingsPrep
20 minCook
30 minReady
1 hrsTrans-fat Free, Low Carb, Sugar-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | each |
chicken breast halves, boneless, skinless
|
|
| 3 | tablespoons |
all-purpose flour
|
|
| 1 | tablespoon |
butter, unsalted
|
|
| 2 | tablespoons |
olive oil, extra-virgin
|
|
| 1 | teaspoon |
oregano
dried |
|
| ½ | cup |
white wine
dry |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | each |
chicken breast halves, boneless, skinless
|
|
| 45 | ml |
all-purpose flour
|
|
| 15 | ml |
butter, unsalted
|
|
| 3E+1 | ml |
olive oil, extra-virgin
|
|
| 5 | ml |
oregano
dried |
|
| 118 | ml |
white wine
dry |
*
|
Directions
Gently flatten the chicken breasts with a meat pounder.
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.
