Chicken Scaloppine with Oregano

1. 1

   Gently flatten the chicken breasts with a meat pounder.

2. 2

   Dust with the flour, coating evenly and tapping off any excess.

3. 3

   In a large frying pan over medium heat, melt the butter with the oil.

4. 4

   Add the chicken breasts and cook, turning once, until golden, about 3 minutes on each side.

5. 5

   Sprinkle with the oregano, season to taste with salt and pepper and pour in the wine.

6. 6

   Cook until most of the wine evaporates, about 2 minutes, leaving only a little of the cooking juices.

7. 7

   Transfer the chicken to a warmed platter and serve at once.

* Per serving · 4 servings · Values may vary.

No additional tips available.