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Chicken Scaloppine with Oregano

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Submitted by JBettles

YIELD

6 servings

PREP

20 min

COOK

30 min

READY

1 hrs

Ingredients

3 45
TABLESPOONS ML ALL-PURPOSE FLOUR
1 15
TABLESPOON ML BUTTER, UNSALTED
2 3E+1
TABLESPOONS ML OLIVE OIL, EXTRA-VIRGIN
1 5
TEASPOON ML OREGANO
dried
½ 118
CUP 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.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 97g (3.4 oz)
Amount per Serving
Calories 211 40% from fat
 % Daily Value *
Total Fat 9g 14%
Saturated Fat 3g 13%
Trans Fat 0g
Cholesterol 78mg 26%
Sodium 64mg 3%
Total Carbohydrate 1g 1%
Dietary Fiber 0g 1%
Sugars g
Protein 54g
Vitamin A 2% Vitamin C 0%
Calcium 2% Iron 7%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Low Carb, Sugar-Free, Low Sodium
 
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