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Chicken Scallopini with Tomatoes

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  • Makes: 4 servings
  • Start to Finish: 25 mins

Chicken Scallopini with Tomatoes



  1. Place each chicken breast between 2 pieces of heavy plastic wrap. Pound with flat side of a meat mallet to about 1/4-inch thickness. Coat chicken pieces lightly with flour, shaking off excess. In a large skillet heat butter and oil over medium heat. Add chicken pieces, two at a time, and cook about 1 minute on each side, or until no longer pink. Remove to serving platter; repeat with remaining chicken pieces. Keep chicken warm. Reserve any drippings in skillet.
  2. Add garlic, anchovy fillets, and olives to skillet; cook over medium heat for 1 minute. Add tomatoes; mash with fork. Stir in wine and ground pepper.
  3. Bring to boiling. Reduce heat; simmer gently, uncovered, 4 to 5 minutes or until juices are slightly thickened. Stir in basil, parsley, and capers; heat through. To serve, spoon tomato mixture over chicken pieces on serving platter. Makes 4 servings.

Nutrition Facts (Chicken Scallopini with Tomatoes)

    Per serving:
  • 276 kcal cal.,
  • 11 g fat
  • (3 g sat. fat,
  • 75 mg chol.,
  • 536 mg sodium,
  • 11 g carb.,
  • 2 g fiber,
  • 28 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet



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