Chicken Scallopini

• 2 tablespoons olive oil
• 1/2 stick (4 tablespoons) unsalted butter, cut into tablespoon pieces
• 1/2 cup all-purpose flour
• 1 lb thinly sliced chicken cutlets (scallopini; 3/4 inch thick)
• 1/3 cup dry white wine
• 1/3 cup reduced-sodium chicken broth
• 1/2 cup drained oil-packed julienned sun-dried tomatoes
• 1/3 cup drained pitted brine-cured black olives, coarsely chopped

1. Accompaniment: boiled potatoes; lemon wedges
2. Garnish: chopped fresh flat-leaf parsley
3. Put oven rack in middle position and preheat oven to 200u0b0F.
4. Heat oil and 2 tablespoons butter in a 12-inch heavy skillet over high heat until foam from butter subsides.
5. Meanwhile, spread flour on half of a shallow baking pan. Working with 2 or 3 slices at a time, transfer chicken to flour in 1 layer. Lightly season top side of chicken with salt and pepper, then turn over to coat completely with flour. Shake off excess flour and stack slices on other half of pan. Saute chicken in batches without crowding, turning over once, until browned and just cooked through, about 1 1/2 minutes per batch. Transfer to a platter as browned, adding new cutlets to skillet as space becomes available, and keep warm in oven.
6. When all of chicken is cooked, bring wine, broth, tomatoes, and olives to a boil in uncleaned skillet, stirring and scraping up any brown bits, then add remaining 2 tablespoons butter and swirl skillet until butter is incorporated. Remove from heat and season with salt and pepper. Pour sauce over chicken.

olive oil, unsalted butter, allpurpose, chicken cutlets, white wine, chicken broth, drained oil, black olives

Taken from www.epicurious.com/recipes/member/views/chicken-scallopini-50121197 (may not work)