Chicken Scaloppine

• 2 chicken thighs
• salt
• pepper
• flour, to dust
• 2 tablespoons wine or 2 tablespoons dry sherry or 2 tablespoons lemon juice or 2 tablespoons water

1. To bone chicken thighs, cut along thin inner side of each all the way to bone slashing meat the length of the bone.
2. Hold one end of bone while you scrape meat from it completely.
3. Cut off round piece of cartilage.
4. The cutlet can be pounded to even thickness with a meat mallet.
5. Salt and pepper lightly to taste.
6. Dust with flour, shake off excess.
7. Saute over medium heat just long enough to brown both sides, cook meat throughly.
8. Remove to a warm place.
9. Rinse pan with your choice.
10. Stirring with a spoon scrape up flavorful brown bits stuck to pan.
11. Serve chicken with flavorful brown bits poured over chicken.

chicken thighs, salt, pepper, flour, wine

Taken from www.food.com/recipe/chicken-scaloppine-225446 (may not work)