Options

Format:
Include:
PRINT
Chicken Scaloppine With Linguine Alfredo

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.

Southern Living APRIL 2004

  • Yield: Makes 4 servings
  • Cook time:9 Minutes
  • Prep time:10 Minutes

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

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.

advertisement

Go to full version of

Chicken Scaloppine With Linguine Alfredo recipe

advertisement