escalopes of chicken


The simplest of recipes, this never fails to please…

First I dredge thin slices of chicken breast (or veal on grander occasions) in flour and cook over a moderate heat in olive oil and butter. I season the meat and remove it to a plate. I pour a glass of white wine into the pan, turn up the heat and reduce by a third. I return the meat to the pan with chopped herbs (parsley or thyme) and coat well in the sauce. Five minutes, start to finish!

I serve this with a salad and bread. Plain rice and spinach would be good too.


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