Total Time
25mins
Prep 10 mins
Cook 15 mins

This recipe is one I make over and over. It comes from a cookbook titled, "The Healthful Chef" authored by E.N. Hetherington M.D.

Ingredients Nutrition

Directions

  1. Place chicken breast halves between sheets of wax paper.
  2. Pound firmly with the flat side of a meat mallet or with a rolling pin until they are 1/4 inch thick.
  3. Sprinkle chicken with salt and pepper.
  4. Dust chicken with flour.
  5. Halve the peppers; seed and cut lengthwise into 1/2 inch thick strips.
  6. Heat 2 tablespoons olive oil in a large skillet.
  7. Add the prepared chicken and saute until golden brown on both sides, about 5 minutes.
  8. When the meat is done, remove to platter and keep warm.
  9. Add remaining oil to skillet.
  10. Saute pepper strips until tender.
  11. Add garlic and saute one minute.
  12. Stir in wine and vinegar; coating peppers with pan juices.
  13. Spoon peppers and juices over chicken scaloppine and serve.
  14. I usually serve this with rice.