Chicken and turkey breast, can be cooked in many different ways.
If we are careful and skilled in cutting, we can make from a single chicken breast cutlets lot more slices than we might believe at first glance, as tells us also Pellegrino Artusi:
"[..] a capon breast may be sufficient for four or five people. Slice breasts into thin slices almost like paper, give them the best shape that you can [..] he says in the recipe" Chicken Breasts to sauté "
Ingredients for 4 people: 2 chicken breasts or a similar amount of turkey breast, butter and a little olive oil, ½ cup of dry white wine, a sprig of fresh tarragon, 2 tablespoons of fresh cream (optional), Flour, Salt and pepper.
Cut the chicken breasts into slices, thin as paper, and tamp them lightly with the special tool, then dredge them in flour.
In a large pan melt butter with olive oil on lower fire. When it begins to sizzle, put scallops, shaking them in advance so they retain only a minimal amount of flour.
Fry them gently on both sides until golden. Squirt with ½ cup of dry white wine and let it evaporate.
Then add salt, pepper and sprinkle with chopped tarragon.
Add a little water and cook making sure the sauce will not dry.
Serve with rice pilaf or rice à la vermicelle
If you do not have Tarragon, replaced it with plenty of fresh mint.
Terragon is one of the few herbs that I'm not able to grow in pots. Even when it germinates, almost immediately it dies. But I like it but it can not be found easily in Italy.
I think next spring I will have to find a solution.
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