Chicken Scaloppine in White Wine Sauce

My favorite supermarket carries fresh, thinly sliced chicken breasts which always seem to be on sale. This is my favorite recipe once I get them home. It’s one I’ve tweaked and played with for so long it now truly is my own.





  • 4 to 6 thinly sliced chicken breasts
  • 3 to 4 tablespoons flour
  • 1 tablespoon butter
  • 2 to 3 tablespoons olive oil
  • 4 to 6 tablespoons white wine vinegar (approximately)
  • 1/4 cup white cooking wine
  • 1 cup chicken broth
  • 1/2 teaspoon salt (optional)
  • 3 cups cooked rice, wild rice, or noodles

Wash chicken breasts thoroughly, pat dry with paper towel. Melt butter in skillet and add olive oil. While oil is heating roll chicken breasts in flour until lightly coated. Place in hot oil and cook each side until it is a light, golden brown. Pour approximately 1 tablespoon white wine vinegar over each chicken breast and add chicken broth, white cooking wine and salt, if desired. Heat until sauce mixture begins to boil. Reduce heat to low, cover and simmer for 20 minutes. Serve over rice or noodles.

Variation:  Use veal instead of chicken, and balsamic vinegar instead of white wine vinegar.