Chicken Scallopini with White-Wine Tomato Sauce
The pan sauce for these scallopini—chopped tomatoes, white wine, chicken broth, olives , and basil—is bright and interesting, yet very comforting. The flour on the chicken adds some texture to the meat (make sure you brown the cutlets well), but, just as importantly, it contributes body to the sauce. Best of all? Dinner for two is on the table in only 20 minutes.
- 2 chicken cutlets (3/4 lb total)
- 2 tablespoons olive oil
- 1/3 cup all-purpose flour
- 1/3 cup dry white wine
- 1/3 cup reduced-sodium chicken broth
- 3/4 cup drained canned diced tomatoes
- 3 tablespoons chopped green olives
- 1/4 teaspoon sugar
- 1/3 cup torn basil leaves
Adapted from google.com
Pound cutlets 1/3 inch thick between 2 sheets of plastic wrap using flat side of a meat pounder. Pat dry and season with a rounded 1/2 tsp salt and 1/2 tsp pepper.
Heat oil in a large heavy skillet over medium-high heat until it shimmers. Dredge 1 cutlet in flour, shaking off excess, and cook, turning once, until golden and just cooked through, 4 to 5 minutes total. Transfer to a plate and keep warm, loosely covered.
Dredge remaining cutlet in flour and cook in same manner (reduce heat to medium if flour in pan begins to get too dark). Transfer to plate.
Add wine to skillet and boil, whisking, until reduced to about 2 Tbsp. Add broth, tomatoes, olives, and sugar and simmer, whisking occasionally, until slightly thickened, 3 to 5 minutes. Season with salt and pepper and stir in basil. Spoon sauce over chicken.
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