Chicken Scaloppine With Linguine Alfredo

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.

Yield: Makes 4 servings
Recipe from Southern Living

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Ingredients

  • 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
  • Linguine Alfredo

Preparation

  1. Combine first 3 ingredients in a shallow dish; dredge chicken cutlets in flour mixture.
  2. 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.
  3. Add wine to skillet; cook 1 to 2 minutes or until liquid is reduced by half, stirring to loosen particles from bottom of skillet.
  4. Arrange cutlets on a serving platter, and drizzle with sauce. Garnish, if desired. Serve with Linguine Alfredo.
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