Scallopini with French wine

Last night Diane fixed one of my favourite dishes: Scallopini made with good chicken breasts. It is a very economical dish because one breast will make four serves after you flatten the meat. Diane dusts her version with a flour and ground parmesan combination and then shallow fried the flattened pieces in olive oil.

Along with this delicious dish she made us a cleansing green salad.

As our beverage of choice we had a bottle of inexpensive French white wine: J.P. Chenet’s Sauvignon Blanc fron the languedoc region of southern France.

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