Chicken Scaloppine With Linguine Alfredo

Southern Living
The secret to sautéing thinly sliced cutlets is to have both the pan and the oil hot enough to sear the meat - the food should hiss as soon as it hits the pan.
Makes 4 servings


+ Add To Shopping List
1/2 cup all-purpose flour
1 teaspoon salt
3/4 teaspoon seasoned pepper
1 1/2 pounds chicken cutlets
2 tablespoons olive oil
1 cup white wine
Garnish: fresh parsley sprig


Prep: 10 Minutes
Cook: 9 Minutes

Combine first 3 ingredients in a shallow dish; dredge chicken cutlets in flour mixture.

Cook chicken in hot oil in a large skillet over medium-high heat 1 to 2 minutes on each side or until done. Remove from skillet, and keep warm.

Add wine to skillet; cook 1 to 2 minutes or until liquid is reduced by half, stirring to loosen particles from bottom of skillet.

Arrange cutlets on a serving platter, and drizzle with sauce. Garnish, if desired. Serve with Linguine Alfredo.

Created date

April 2004