Chicken Scaloppine With Linguine Alfredo |
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Prep Time: 10 Minutes Cook Time: 9 Minutes |
Ready In: 19 Minutes Servings: 1 |
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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. 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 |
Directions:
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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