My favorite supermarket carries fresh, thinly sliced chicken breasts which always seem to be on sale. I’ve come up with several different ways to prepare them, however, this recipe is my favorite. It was originally a veal recipe, but I played with it and came up with something new and delicious.
While this recipe is not included in the Rosie’s Riveting Recipes historic cookbook, I think Rosie would have approved. It’s easy to prepare, and most of the ingredients can be found in our pantries. It’s also delicious.
CHICKEN SCALOPPINE IN WHITE WINE SAUCE
- 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 a paper towel. Melt butter in a skillet and add olive oil. While the oil is heating roll the chicken breasts in flour until lightly coated. Place in hot oil and cook each side until it’s a light, golden brown color. Pour approximately 1 tablespoon white wine vinegar over each chicken breast and add the 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: Veal may be instead of chicken, and balsamic vinegar may be used instead of white wine vinegar.