Chicken Scaloppine With Oregano Italy

6 skinless boneless chicken breast halves

3 tablespoons all-purpose flour

1 tablespoon unsalted butter

2 tablespoons extra-virgin olive oil

1 teaspoon dried oregano

salt and freshly ground pepper 1/2 cup dry white wine

Gently flatten the chicken breasts with a meat pounder until about 1/4 in (.5 cm) thick. 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.

Notes: Scaloppine di Pollo All' Origano. This is a very quick dish to prepare and tasty as well. Chicken breasts are a relatively new option to the veal used in scaloppine dishes. Of course, you can use turkey or veal scallops in place of the chicken. *Recipe from ITALY TODAY THE BEAUTIFUL COOKBOOK by Lorenaz de'Medici Plotkin (CollinsPublishers 1997) ISBN: 0-00-225053-5. >Book reviewed by https://www.lisaekus.com/spring97/

kitpath@earthlink.net 8/28/98