CHICKEN SCALLOPINI WITH WHITE-WINE TOMATO SAUCE
Steps:
- Pound cutlets 1/3 inch thick between 2 sheets of plastic wrap using flat side of a meat pounder. Pat dry and season with a rounded 1/2 tsp salt and 1/2 tsp pepper. Heat oil in a large heavy skillet over medium-high heat until it shimmers. Dredge 1 cutlet in flour, shaking off excess, and cook, turning once, until golden and just cooked through, 4 to 5 minutes total. Transfer to a plate and keep warm, loosely covered. Dredge remaining cutlet in flour and cook in same manner (reduce heat to medium if flour in pan begins to get too dark). Transfer to plate. Add wine to skillet and boil, whisking, until reduced to about 2 Tbsp. Add broth, tomatoes, olives, and sugar and simmer, whisking occasionally, until slightly thickened, 3 to 5 minutes. Season with salt and pepper and stir in basil. Spoon sauce over chicken.
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