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 freshl...
Ingredients
- 6skinless boneless chicken breast halves
- 3tablespoonall-purpose flour
- 1tablespoonunsalted butter
- 2tablespoonextra-virgin olive oil
- 1teaspoondried oregano
Directions
- 1
6 skinless boneless chicken breast halves 3 tablespoons all-purpose flour 1 tablespoon unsalted butter 2 tablespoons extra-virgin olive oil
- 2
Dust with the flour, coating evenly and tapping off any excess
- 3
In a large frying pan over medium heat, melt the butter with the oil
- 4
Add the chicken breasts and cook, turning once, until golden, about 3 minutes on each side
- 5
Sprinkle with the oregano, season to taste with salt and pepper and pour in the wine
- 6
Cook until most of the wine evaporates, about 2 minutes, leaving only a little of the cooking juices
- 7
Transfer the chicken to a warmed platter and serve at once
- 8
Notes: Scaloppine di Pollo All' Origano