Easy homemade White Wine Chicken Scallopini

To prepare the stock, wash and cut the vegetables into small pieces and cherry tomatoes in halves and pour into a saucepan with half a litre of cold water. Then, add a whole clove of garlic and a teaspoon of turmeric, place on the heat and boil for about 20 minutes. Towards the end of cooking, add salt and pepper.

Filter the stock well and set it aside.

Place the meat slices on a cutting board and flatten them with a meat tenderiser.

Flour the slices on both sides and shake well to remove excess.

In a large saucepan, melt the butter. Then add the meat slices and brown them for a few seconds over medium heat on both sides.

Pour in dry white wine over high heat and allow the alcohol to evaporate. Season with salt and pepper. After 2 minutes, add a couple of stock ladles and cook over medium heat for 4 minutes, stirring the slices.

When the cooking juices are creamy, turn off the heat and season with the chopped parsley.

The White Wine Chicken Escalopes are ready. Serve and enjoy!