Scaloppine Di Pollo Al Martini may sound better in Italian tastes fantastic in either language!


  • 2 medium skinless chicken breasts
  • 4 tblsp plain flour
  • 60 g salted butter (plus a little extra for the sauce)
  • 150 ml martini bianco
  • salt
  • freshly ground black pepper
  • for serving:
  • spinach
  • extra virgin olive oil
  • lemons
  • sea salt


  • Place the chicken breasts on a chopping board, cut in half horizontally and lay a piece of cling-film on top. Use a meat mallet to flatten the breasts to a thickness of 5mm.
  • Put the flour on a flat plate and season with salt and pepper.
  • Melt the butter in a large frying pan over a medium heat.
  • Lay the chicken breasts in the seasoned flour and lightly coast on both sides. Place in the pan and gently fry in the butter for about 3 minutes on one side. Turn over and cook for a further minute.
  • Pour in the Martini and using a match or a lighter, “flame the alcohol”. Allow the alcohol to burn off, then cook for a further 2 minutes and season with salt.
  • Place the scaloppini on a serving plate.
  • Add an extra knob of butter to the pan. Mix well over a medium heat then pour immediately over the chicken.
  • Serve with a salad of spinach leaves dressed with extra virgin olive oil, a squeeze of fresh lemon juice and a pinch of sea salt.