Chicken scallopini (Italian)

A simple classic Italian way to prepare meat with a lovely sauce of white wine, green olives, tomatoes and fresh basil. The combination of flavors screams of summer. 
Traditionally, this recipe can be done with more than one kind of meat, changing its name according to the type of meat it contains. I chose to make it this time with chicken, being lighter and more appropriate with the high temperatures outside (and more to my taste anyway, as I tend to consume poultry and fish more often than "heavier" meats).
Overall it was deliciously flavored because of the wine and the sauce had a bit of body and texture because of the flour in which the meat was dredged before cooking. The tomatoes, basil and olives only enhanced the lovely wine sauce up to the point in which it became irresistible. 
It cooks in about 15-20 minutes and it's devoured in 5 to 10. Enjoy :).
Recipe source: Gourmet.

Last year: Fruit chaat (Indian fruit salad) (raw vegan).
Two years ago: Baby making and no cooking :).



Ingredients (serves 2):

• 2 small pieces of chicken breast (300-400 g total weight)
• salt and pepper (about 1/2 teaspoon of each)
• 2 tablespoons olive oil
• 1/3 cup of all-purpose flour
• 50 ml of dry white wine
• 50 ml of chicken broth
• 100-150 g tomatoes (3 small ones)
• 30 g green olives
• 1/4 teeaspoon sugar
• a small handful of fresh basil leaves

Pound the breast pieces if you feel they're too thick and season them with the salt and pepper. Next step: dredge them through the flour, shaking off the excess. Heat the olive oil in a frying pan and put the meat in it.

Fry them for 2-3 minutes on each side until done. Transfer the meat to a plate. 

Put the wine in the sauce remaining in the pan and stir. Bring it to a boil, stirring, until reduced to about 2 tablespoons. Add the chopped tomatoes and olives:

Stir some more. Add the meat back into the pan and mix well. Also add the basil leaves and turn off the heat (you don't want the leaves overcooked):

Let the flavors infuse for 1 more minute, then transfer to serving plates. It's done, dig in! :)