Chicken Scallopine


  • 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 ...

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