Slide show: the trick to chicken scaloppine
Sans skin and bones, chicken breasts are lean, easy to cook, and often boring. Look to the Italians to avoid that trap, with a technique we usually associate with veal ― pounding the meat thin, browning it quickly, and concocting a quick pan sauce to make scaloppine.
You can vary the seasonings and sauces on basic chicken scaloppine for a host of quick, interesting dishes.
We start with three versions, but take it from there with your own imagination and the ingredients in your pantry and refrigerator.
Chicken scaloppine, topped with an orange, almond, and black olive sauce, can be on the table in 20 minutes.