Chicken Madeline
The
Love Chef
2 tablespoons Extra Virgin Olive Oil
2 tablespoons unsalted butter
2 thin chicken cutlets (veal may be substituted)
2 tablespoons finely chopped scallions
1/4 cup dry white wine*
1 teaspoon Worcestershire sauce
Dash of bitters
Freshly ground pepper to taste
Chopped fresh parsley for garnish
In a large skillet, heat olive oil and butter. Add the chicken and sauté
quickly over high heat on both sides until cooked.
Lower the heat; add the scallions and wine and stir well, scraping the bottom of
the skillet to loosen drippings. Add the Worcestershire, bitters, and pepper.
Heat, stirring constantly until slightly reduced. Pour sauce over the chicken
and sprinkle with parsley.