Add flour to a large plate and season with salt and pepper. Combine and set aside.
Cut each chicken breast into 3-4 thin slices and pound till very thin but not broken. Dredge each chicken piece in the flour mixture and set on a clean plate.
Heat approximately 1 cup olive oil (240 ml) in 12-inch (30 cm) nonstick skillet or wok over medium-high heat. Take 3-4 pieces of chicken at a time and brown on each side. Place cooked chicken pieces on a clean plate. When all chicken is cooked, pour out excess olive oil leaving about ¼ cup (60ml) in the bottom of the pan.
Add all the chicken pieces back to the pan and set over medium-high heat. When chicken starts to sizzle add the white wine. Turn heat down to medium and let simmer for 5 minutes. Turn to low heat until ready to serve.
Add chicken to plate and ladle sauce over chicken. Garnish with pepper and serve.
Add flour to a large plate and season with salt and pepper. Combine and set aside.
Cut each chicken breast into 3-4 thin slices and pound till very thin but not broken. Dredge each chicken piece in the flour mixture and set on a clean plate.
Heat approximately 1 cup olive oil (240 ml) in 12-inch (30 cm) nonstick skillet or wok over medium-high heat. Take 3-4 pieces of chicken at a time and brown on each side. Place cooked chicken pieces on a clean plate. When all chicken is cooked, pour out excess olive oil leaving about ¼ cup (60ml) in the bottom of the pan.
Add all the chicken pieces back to the pan and set over medium-high heat. When chicken starts to sizzle add the white wine. Turn heat down to medium and let simmer for 5 minutes. Turn to low heat until ready to serve.
Add chicken to plate and ladle sauce over chicken. Garnish with pepper and serve.
