Chicken Scaloppine

By á-9800

with capers, olives and basil

Ingredients

• 4 (6 oz) boneless chicken breasts
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1/4 cup flour
• 1 Tbsp olive oil
• 1/4 cup dry white wine
• 2/3 cup chicken broth (reduced sodium)
• 2 Tbsp capers, rinsed and drained
• 4 Tbsp chopped pitted Kalamata olives
• 1/2 cup chopped basil
• 2 cups cooked spaghettini
• Fresh lemon juice

Details

Preparation time 25mins

Preparation

Step 1

Pound chicken between sheets of wax paper to 1/4 in thick.
Sprinkle both sides with salt/pepper and dredge in flour to coat lightly.
Heat oil in large nonstick skillet over med-high heat. Add chicken and cook until golden brown (3 min each side). Add wine and cook until reduced by about half (1 min). Reduce heat to med, add chicken broth, capers, olives, and basil.
Cover and cook until chicken is tender (5 min).
Serve chicken over spaghettini, spoon sauce over chicken.