An Italian chicken dish to savour. Chicken escalopes are gently cooked with wine and lemon giving a lovely Mediterranean flavour to the dish.
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4 chicken escalopes, thinly sliced
100g plain flour, seasoned with salt and pepper
4 tablespoons extra virgin olive oil
6 tablespoons dry white wine
3 tablespoons lemon juice
salt and pepper, to taste
2 tablespoons chopped fresh basil
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Method Prep:10min › Cook:10min › Ready in:20min
Depending on size, cut the escalopes in half and coat in seasoned flour.
Melt the butter with the oil in a large heavy bottomed frying pan until sizzling. Add all, or as many as possible of the escalopes and cook over a medium high heat for 1 to 2 minutes on either side until no longer pink in the centre. Remove from the heat and keep warm. Repeat until all escalopes are cooked.
Remove the pan from the heat then add the wine and lemon juice, stirring continuously to mix together well with the pan juices.
Return the pan to a medium heat, add the escalopes back in and coat them well in the lemon wine sauce until heated through. Season then garnish with basil and serve.