Gaetano’s Chicken Scaloppine in White Wine & Rosemary 

Chicken Scaloppine in White Wine and Rosemary
(Scaloppine di Pollo al Vino Bianco e Rosmarino )

***Serves 4***

32 oz. thinly sliced chicken breast, cut into bite-size pieces
2 tablespoons olive oil
1 tablespoons butter
1 cup flour
1 cup white wine
1 tablespoon salt
1/2 teaspoon salt
1/2 cup chicken or vegetable broth
1 tablespoon fresh rosemary leaves

Mix flour, salt and pepper in a bowl. Dredge chicken pieces in the flour mix. In a skillet, heat butter and oil together for 30 seconds on high heat. Add chicken and turn heat down to low. Cook for 5 minutes or until slightly brown. Turn chicken over and cook until oil and butter just start to brown. Deglaze with wine and add rosemary leaves. Cook for 5 minutes. Add broth and cook until sauce thickens. Place chicken on serving plate first and then cover with remaining sauce. Enjoy!