Chicken Scallopine With Cream Sauce
- 2tbs olive oil
- 1lb. chicken cutlets
- 2 shallots, sliced
- 1 clove garlic
- 1/2 cup white wine
- 1 1/2 cup chicken broth
- 1/2 cup heavy cream
- 3/4 tsp salt
- 1/4 tsp pepper
- 3tbs chopped italian parsley
- Warm the olive oil in a large skillet over high heat. Season the chicken with salt and pepper. Cook the chicken until golden and cooked through, about 2-3min per side. Transfer chicken to serving plate and tent with foil to keep warm. Turn heat to medium, add shallot and garlic and cook until tender, about 2mins. Deglaze the pan with the wine. Using a wooden spoon scrape brown bits from bottom of the pan. Cook until wine is almost evaporated. Add chicken broth, bring to simmer, and reduce for 10mins. Add the cream, salt and pepper. Stir and simmer 1min longer. Pour over chicken, sprinkle with parsley and serve immediately.
olive oil, chicken cutlets, shallots, clove garlic, white wine, chicken broth, heavy cream, salt, pepper, italian parsley
Taken from www.epicurious.com/recipes/member/views/chicken-scallopine-with-cream-sauce-50004323 (may not work)