Chicken Scaloppine with Balsamic Vinegar and Basil



I found this recipe and will tell you it is the best way to do chicken that I have ever tried. It is a dish from Emilio Romagna, a state in northern Italy which I believe has the finest cooking traditions of all Italy. It is where the best hard cheeses come from and the home of Parma ham (Prosciutto.) Pound the chicken very thin, like you would veal scallopine. And don't use any other oil except olive oil!



After the scaloppine are browned in olive oil, the pan is deglazed with chicken stock and balsamic vinegar to create a luxurious sauce.

* 4 chicken scaloppine (about 4 ounces each), pounded thin with a mallet
* ¼ cup unbleached all-purpose flour
* 2 tablespoons extra-virgin olive oil
* 1 teaspoon salt
* ¼ teaspoon freshly ground black pepper
* 2 shallots, minced
* 2 garlic cloves, minced
* ½ cup chicken broth
* 2 tablespoons balsamic vinegar (Aceto Balsamico Tradizionale di Modena)
* ¼ cup basil leaves, torn



Dredge the scaloppine in the flour, shaking off excess. Heat the olive oil in a 12-inch skillet over a high flame. Add the scaloppine in a single layer. Season with salt and pepper.

Cook until golden on the bottom, about 2 minutes; turn. Cook on the other side until golden, about 2 minutes. Remove to a platter; cover with foil to keep warm.

Add the shallots and garlic to the skillet; cook, stirring, for 1 minute. Add the broth and reduce over high heat for 1 minute, scraping up any browned bits from the bottom of the skillet. Add the balsamic vinegar; cook until the sauce reduces and becomes syrupy, about 1 minute. Stir in the basil, return the chicken to the skillet, and turn a few times to coat with the sauce and to warm through. Serve hot. Serves 4