- 12 ounce(s) boneless, skinless chicken beast
- 2 tablespoon(s) oil, butter or a combination
- ½ teaspoon(s) salt and a few grinds of pepper
- 2 tablespoon(s) flour
- ½ cup(s) dry white wine (substitute chicken broth)
Have all meal preparations done before starting to sauté the scallopine as it only takes a few minutes. Slice chicken breasts diagonally (to get the largest slices) 1/2 inch thick. One at a time, put slices between 2 pieces of waxed paper and flatten (use a rolling pin or wine bottle, or pound ...