Lemon Oregano Chicken Scaloppine

This recipe serves:  4

2 tablespoons olive oil
1 pound chicken cutlets
salt to taste
freshly ground black pepper
1/4 cup flour, for dredging
1/2 cup white wine
1 cup low-sodium chicken broth
1 cup chopped fresh tomatoes
2 tablespoons chopped fresh oregano
1/4 cup fresh lemon juice
1. Heat the olive oil in a large, nonstick skillet over medium-high heat. While the oil is heating, season the chicken cutlets with salt and pepper and dredge them in flour.

2. Sauté the chicken until golden brown, about 2 minutes on each side. Transfer the chicken to a platter and keep warm.

3. Turn the heat to medium and add the white wine, stirring with a wooden spoon to release any caramelized bits that may be stuck to the pan. Add the chicken broth and simmer for 5 minutes.

4. Add the tomatoes, their juice and the oregano. Add the chicken and any juices that have accumulated on the platter. Simmer for 2 minutes more. Stir in the lemon juice and season with salt and pepper.

5. Transfer the chicken cutlets to serving plates and spoon the sauce over the top.

Serving Size: 1 chicken cutlet with sauce

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