Chicken Scaloppine

As many other bloggers have probably already figured it out... you only get the chance to write a blog entry on February 29th once every four years... So here is my chance too and I want to celebrate it with one of my very favorite recipes: chicken scaloppine!!

Recipe for four people:
- 4 chicken breast halves or 8-12 pieces of chicken tenders;
- 1 cup of butter;
- 4-5 fresh sage leaves (optional);
- 1 bouillon cube;
- 1 cup cooking white wine;
- 1 cup white flour;
- 1 cup whipping cream or half and half (optional).

Cut the chicken breast in small pieces and tenderize them (about 1/4 inch thick) or use the chicken tenders directly. Pass them in flour. Melt the butter in a large non-stick frying pan (I use my wonderful Cusinart electric skillet). Add cube and sage to butter, then the chicken. Cook at low-medium heat until chicken is fully cooked (turn it an cook it on both sides). Increase heat to medium and add wine. Keep miving the chicken around the pan to make sure they won't stick to it. Let wine evaporate and decrease heat to low-medium. For a richer sauce, stir cream in it and continue to cook for few more minutes. Serve hot. (Mushpotatoes make a great side dish).