"Good bread is the most fundamentally satisfying of all foods; good bread with fresh butter, the greatest of feasts!"--James Beard

Chicken Scallopine Recipe

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This recipe for Chicken Scallopine, by , is from Andrea & John's Wedding Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Ruth Cordy
Added: Tuesday, July 1, 2008


8 boneless, skinless chicken breasts
salt and pepper
1 egg, lightly beaten
1 T water
1/4 cup flour
2 T oil
7 T butter
1 cup sweet red or green pepper, julienned
24 small stuffed green olives (optional)
2 tsp. finely minced garlic
1/2 cup shopped onion
1/2 cup drained, canned tomatoes
1 tsp. dried oregano
2 T red wine vinegar
3 T finely chopped parsley

Pound each piece of chicken lightly between two sheets of plastic wrap. Sprinkle both sides with salt and pepper. Beat the egg with the water in a shallow dish. Coat the chicken on both sides with flour. Dip them into the egg mixture until well coated on both sides. Heat the oil and 1 T butter in one or two large skillets. If necessary, increase the oil and butter amounts slightly. Add the chicken and cook over high heat about 1 minute. Turn and cook for 1 minute, or until cooked through. As the pieces are cooked, transfer to a warm platter. Rinse and dry the skillet. To the clean skillet, add the remaining 6 T butter. Add the pepper strips, olives, garlic and onion. Add salt and pepper to taste. Cook, tossing and stirring, until the peppers are crisp tender. Add the tomatoes and cook about 1 minute. Add the oregano and vinegar and cook over high heat about 30 seconds. Pour the mixture over the chicken and sprinkle with parsley.




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